DIRECTIONS
1 In a microwave oven, melt 500g couverture chocolate* until it reaches 50-55 deg C on a food thermometer. Stir 160g grated couverture chocolate* into it until the mixture cools to 27-29 deg C. Heat the chocolate mixture in the microwave to bring it up to 30-31 deg C.
2 Fill two halves of a large egg mould* to the brim with the chocolate mixture.
3 Gently knock the mould-halves with a dough scraper* or knife to minimise air pockets and level the chocolate in the moulds. Set aside for 3min, until the sides take on a matte texture.
4 Pour the chocolate back into a bowl, swirling the mould as you pour, so that chocolate flows out from all sides.
5 Flip the moulds over onto a wire rack (with parchment paper under the rack to catch the drips), and leave them for 3min.
6 Scrape excess chocolate off the rims. Chill the moulds for 10min until the chocolate hardens, then gently twist them to release the chocolate shells.
7 To assemble, place both halves rim-side down on a heated baking pan to melt the edges, then fit both sides together. Set aside for 5min.
8 To decorate the chocolate egg, hold it with a paper towel (so the heat from your hand doesn’t melt the chocolate) and score it with a clean, hard-bristled brush to make patterned lines on it. Sweep excess chocolate away with a small brush.
9 Using a small knife, score deeper lines on the egg. Dust with cocoa powder.
Pang Kok Keong is the chef-owner of Antoinette, which is located at 30 Penhas Road in Singapore, tel: 6293-3121.