Egg-Shaped Candy Mold
Chocolate Melter (opt)
170g (1/2 cup) light corn syrup (or golden syrup if you’re across the pond)
58g (1/4 cup) butter, room temperature
375g (3 cups) confectioner’s powdered sugar (icing sugar)
1 teaspoon vanilla
1/4 teaspoon salt
yellow food coloring
1 (12 ounce) bag milk chocolate chips
Cream together the corn syrup, butter and vanilla.
Sift in the confectioner’s powdered sugar and beat until incorporated.
Now to get fancy and separate the filling into whites and yolks.
Take out about a third of the filling and stir in some yellow food coloring.
Put the two bowls in the fridge, as they’re easier to work with once they’re set up a little.
Make little yolk balls out of the yellow mixture. Place them on some parchment. Put them back in the fridge or even the freezer to firm up.
When the yolks are set up, you can start embedding them in the whites. Scoop an amount of white filling out and flatten it into a circle. Place the yolk ball inside, and wrap the white around it. Stick it in the fridge.
Melt the chocolate in a double boiler or in short bursts in the microwave. Fill the molds with the chocolate and swirl to coat the sides. Let the outsides set, and pour out the excess.
Once the molds are set, plop a filling ball into half of each mold. Using more melted chocolate, join the two halves of the egg together.
Let set and demold. The freezer does wonders for this step.
If you aren’t using molds, you can try this method.
Melt the chocolate + 2 teaspoons of shortening in the microwave in short bursts until just melted.
Either dip fillings into the chocolate with a fork and let set on parchment, or skewer the fillings and dip them that way (a’la cake pops).
Once the chocolate is set, you can dip them again for an extra chocolatey shell!
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