Small chocolate eggs

Components

• 500 g of chocolate, either chopped milk chocolate or in drop form
• 500 g of chopped white chocolate or white chocolate chips
• 200 grams of assorted candies

Setup phase

1. In a large bowl, melt the milk chocolate in the microwave at medium power, heating in 30-second intervals and stirring thoroughly between each to prevent burning. The goal is to melt the chocolate without repeatedly reheating it and to keep the temperature below 45 degrees.

1. Once the chocolate has melted and remains smooth, proceed with tempering (note: this step is only required if using pure cocoa chocolate; chocolate with fractionated or hydrogenated fat does not need tempering. However, tempering is not incorrect, though it may result in a less desirable taste and product).
2. Spoon some of the chocolate into the pastry bag, filling it up to no more than two-thirds of its capacity. Cut the tip and fill the cavities of half the molds, reserving the remaining half for white chocolate.
3. Hold the mold with the cavities facing upwards and softly tap it on the countertop to remove any air bubbles, ensuring the eggs have a smooth surface once set. Next, to make the little eggs vibrant and playful, sprinkle the decorations onto the chocolate in each cavity.
4. Put the molds on the baking trays and refrigerate for approximately 25 minutes or until the shapes can be easily removed. Meanwhile, repeat the entire process using white chocolate.
5. Take the first egg yolks out of the fridge, place the fumes facing down, and sprinkle the baking soda all at once: all the pieces should come off – if some remain stubborn, hit them again. (If many are still stuck together, they need to be refrigerated once more.)
6. Allow the ovinhos to sit at room temperature for 30 minutes prior to packaging or serving (apply the same process to white ovinhos once they have set).