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Our Blog: Chocolate Talk

How It's Made: Chocolate Farm Eggs

Chocolate Farm Eggs

Being a chocolatier requires all sorts of fiddly detail work, and none of our chocolate demands so much concentration as our Farm Egg truffles. These speckled, ganache and caramel-filled beauties are a lot of work, but when they pop out of their molds, all glistening and (hopefully) flawless, it's all worth it.

We'll take you through the process of making one of our coconut lime Farm Eggs from start to finish.

Step 1: The filling

First, we prep the coconut-lime filling so that it has time to cool and set before being piped into the eggshells. We mix together heavy cream, shredded toasted coconut, and lime zest and bring it to a simmer before pouring the mixture over white chocolate. When mixed together, the ingredients form a velvety emulsion called a ganache. Below, the finished filling.

Hedonist Chocolates - Making Coconut Putting the lime in the coconut.

Step 2: The molds

Next, we hand-paint our molds with dyed cocoa butter. For white chocolate eggs, the molds get a coating of purplish, iridescent cocoa butter, which we apply with a paintbrush. Next, they're speckled with green and dark blue. The secret to those tiny specks? A regular ol' toothrush. No, really. We dip (clean) toothbrushes into cocoa butter paint and then run a finger through the bristles so that they spring back, flicking micro-splatters of color onto the molds (and sometimes everywhere else).

Kaila Painting Molds Not pictured: the hours and hours spent cleaning these molds with cotton balls.

Step 3: The shells

Any filled, molded chocolate we make involves a process we call "shelling." After our colors have set, we fill our painted molds to the brim with melted chocolate, and then immediately pour it back out again. This process leaves behind a thin layer of chocolate, which will set and become our eggshell. The molds are placed on a rack upside down, so that the chocolate doesn't pool in the bottom.

Chocolate Filling Molds Kaila fills the egg molds with white chocolate.
Emptying Molds The excess chocolate is poured right back into the tempering machine - nothing goes to waste!

Step 4: Filling & capping

Now we've got a lovely, empty white chocolate shell with plenty of room for filling. A gob of ganache is piped into each cavity with a piping bag (essentially a triangular plastic bag with the corner snipped off). The eggs are then "capped" by spreading a layer of white chocolate over the surface of the mold. This final step seals in the filling and finishes off what will become the bottom of the egg.

Emptying Molds

Step 5: Unmolding

After being capped, the eggs are typically left to set up overnight. The next day, they are very carefully removed from their molds (they are just as fragile as real eggs!). If all goes well, we need only flip over the mold for the eggs to pop out - although sometimes they need a little coaxing. Any extra chocolate left on the surface of the mold can be chipped off and melted back down again.

We repeat steps one through five for the milk and dark chocolate Farm Eggs, using different colored speckles and different flavors of filling. When finished, the egg trios are packed up in Easter grass and then hit the shelves.

These Easter truffles are in stock for a limited time, so snap up a box before we close down the egg farm! Shop our Easter chocolates today!

Farm Egg Truffles Hedonist Farm Egg Truffles, available for Easter
Pleasure, handcrafted. Hedonist Artisan Chocolates are handmade with fresh ingredients to give as gifts or indulge yourself.
© 2018 Hedonist Artisan Chocolates. All Rights Reserved. Hedonist Artisan Chocolates 674 South Avenue Rochester, NY 14620 585.461.2815
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