Polish the inside of each mould with a piece of cotton wool or paper kitchen towel.
It's not really necessary to polish the inside of each mould with oil.
A clean new mould will ensure a highly polished finish to the chocolate and release the set chocolate from the mould. But, if you're using older moulds, you might need to brush with a little flavour less oil such as sunflower.
Olive oil has too much flavour to be used and will taint the chocolate.
Next, temper the chocolate; there are two ways to do this. Use:
1. Bainmarie
Put the broken up chocolate in a double saucepan or a basin inside a saucepan of simmering water. Be careful not to splash water into the chocolate.
Stir as it melts. Remove from the heat and continue to stir until it has all melted.
Be careful not to overheat. Once melted, return the chocolate to the heat until it reaches 44°C / 110°F, then allow to cool to 28°C / 80°F
Reheat to 32°C / 90°F when it’s ready for use.
2. Microwave
This is quick, but you need to be careful not to burn or overheat the chocolate.
Follow the heating and cooling as above.
Microwave in short 30-60 second bursts on medium.
Check and stir after each burst.
Now the chocolate is ready to use.
For hollow eggs, pour spoonfuls into each half of a large egg mould.
Either swirl around until coated and then pour out the excess chocolate, or use a pastry brush or the back of a metal dessertspoon to coat the moulds with a thin layer.
Leave to set on a tray for about 15 minutes or in the fridge.
Repeat the process another three to four times to build up a good layer of chocolate in each mould.
For solid mini eggs, simply fill the moulds, leveling off the surface so they stick together evenly if you decide to make solid mini eggs (they can be left as halves).
Carefully unmould the egg halves, taking care not to handle too much or the heat of your hands will mark or melt the chocolate.
To stick the two sides of small solid eggs or large hollow eggs together, first chill the halves in the fridge, then heat a baking sheet and quickly and lightly put the edges of two halves on it for two seconds, finally gently push the edges together.
Alternatively, brush each half with a little melted chocolate and push them together.
This version works really well for the small solid eggs but not as well for the larger hollow eggs.
Leave to set - try not to touch or you'll leave fingerprints on them.
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