A little while ago, Cadbury’s changed their recipe which saw many people displaying their dissatisfaction all over the UK. But there was one chocolatier who was wise enough to save the original recipe. Subsequently, they went ahead and released the recipe for all to see and know!
You may well be thinking that this is a strange time to be talking about chocolate eggs, but as Cadbury’s only sell these tasty treats over the Easter period, we thought that by making your own you wouldn’t have to pine after them for a whole 12 months! Also, it’s a fun activity to do on a rainy day or if you are looking to have a cooking day while the kids while staying in our long weekend breaks (UK based).
Homage must be paid to Mr Paul A. Young, proprietor of three Central London chocolate shops, who handed out the recipe to the public!
Follow these steps to your very own creme egg taste sensation!
Servings: 6 eggs
Note: Make sure you have a mould tray to set the chocolate in.
800g milk chocolate of your choice
500g white fondant icing
Yellow and orange food colouring
1. Melt all 800g of the chocolate in the bain-marie to 45C. Avoid microwave usage as this might burn the chocolate, and that’s the last thing anyone wants to happen!
2. Next, pour two-thirds of the chocolate on to a large marble surface. Temper it with a palette knife and a scraper. You’ll need to spread, move, and pile in the chocolate. Then, spread again, and keep moving until the chocolate starts to solidify. (Keep a small amount of chocolate for the final stage).
3. At this point you will need to drop the chocolate back into the remaining third of still melted chocolate. Mix well until evenly smooth.
4. Pour all of the chocolate into your mould and tap to release any air bubbles that may be lingering about in the mould.
5. Allow to sit for two to three minutes, then place the mould tray with the shells in the fridge for 20 minutes.
6. While the shells are setting in the fridge, put 100g sugar and 100ml water into a pan and dissolve to make a sugar syrup.
7. Next, take 500g of white fondant icing, cut it in half, then beat and work in the yellow food colouring into one half.
8. Grate the icing and mix it with sugar syrup until it is the consistency of buttercream icing. If you’ve eaten the filling of a creme egg before, then aim to have it looking as close to that as possible.
9. Finally, fill each shell half with white fondant then a dollop of yellow for the yolk and stick the two halves together with a little melted chocolate.
Image: Evan-Amos under Creative Commons.