So easter is approaching, and that can only mean one thing, CHOCOLATE! Chocolate in the form of eggs, the form of bunnies, heck, chocolate everywhere! But not everyone can enjoy the tasty treat, so why not make your own tasty free from chocolate! It always tastes better when its home made! So what better opportunity to make your own easter eggs than at this time of year, and maybe share with your friends during the springtime festivities!
As you may have seen on my previous favourites post, the Holland and Barrett in Manchester has expanded to a ‘Holland and Barrett More’. This means they have a ton of brand new specialist foods for different dietary requirements. I picked up the Choc Chicos Dairy free chocolate making kit by Choc chick. This is a RAW, vegan, gluten, soy, processed sugar, and dairy free product, and it’s very fun for kids to express their creativity with in the spring half term.
Choc Chick work with co-operatives of family farms to source and import organic and sustainable cacao! Their website has a very detailed page on exactly where and how they source their products, as well as all of the testing that goes alongside making their high quality products. I mean, at £9.99 it is out of my normal price range, but the positives are that you’re not only supporting a family run business in Ecuador, but using chocolate making ingredients that are palm oil free, sustainable and RAW. The kit also contains a very informative booklet on how the ingredients are grown, along with a few other recipes.
Inside of the kit you get:
50g cacao butter
50g cacao powder
100ml Sweet freedom sweetener
20 mini cases
3 cocoa beans
To make the hollow eggs you will of course need an egg shaped mould. I purchased this silicone one from Poundworld, but you can get them online or from other stores such as Hobbycraft and The Range. Using moulds and making your own with them means there is no waste packaging from shop bought treats, and you can be crafty with how you package them too!
Steps to making the chocolate eggs:
- Empty the cacao butter into a heatproof bowl over a pan of water and melt.
- Once the butter has melted, add in 3 tablespoons of the cacao powder and 3 tablespoons of the sweet freedom and then mix thoroughly.
- Take the bowl off the pan and mix the chocolate until it cools a bit and becomes a thick consistency. This takes around 10-15 minutes and it helps when pouring the melted chocolate into the moulds as it stops everything sinking to the bottom.
- Pour the melted chocolate into the moulds and swirl around so the mould is evenly coated, if it sinks to the bottom, wait a little longer for the mix to cool.
- Refrigerate for 15-30 mins. Pour the leftover chocolate into the mini cases, as you’ll be needing these to complete the eggs.
- Take the eggs out of the moulds and fill with fillings of your choice, before melting the leftover chocolate and using it as a ‘glue’ to seal the eggs and pop back in the fridge to set. I chose to fill some with dairy free chocolate buttons, but you could make your own creme egg filling for it too using fondant and sugar syrup.
- Serve, share, and enjoy!
If you didn’t want to make eggs, any shaped moulds would do. I admit, it was super difficult for me to get the chocolate to evenly coat the mould. You could even add fruit and nuts, popping candy, honeycomb, you could even use the chocolate for my recipe for Chocolate Orange Avocado Truffles , the list goes on.
So give it a try! Let us know what you think, or if you’ve any tips or tricks to mastering the art of gluing chocolate egg shells together! I’ll admit, I’m DEFINITELY not getting hired by Willy Wonka any time soon…