Create homemade chocolate eggs with a decorative pattern with this polycarbonate chocolate mold from Decora. The chocolate mold allows you to create delicious 250g chocolate Easter eggs for Easter. Ideal as a gift for an Easter brunch or to hide in the Easter basket. With the polycarbonate chocolate mold you can make half a chocolate egg in one go. To make a whole chocolate egg you can make the egg twice and glue together or you will need two molds and chrome clips (sold separately).

With the high-quality chocolate mold made of polycarbonate, you can make large Easter eggs yourself and decorate them as you like. The chocolate eggs are easy to demould.

Making chocolate eggs yourself is not difficult at all, but the correct tempering of the chocolate is a prerequisite.

On our blog you will find detailed instructions on how to properly melt couverture and chocolate:

• The art of making pralines.

Melt the chocolate couverture at 45-48°C. To speed up the cooling of the couverture you can pour 2/3 of the melted chocolate onto a cold work surface, preferably marble. Spread out the melted couverture with a palette and keep gathering until the chocolate has cooled to 28°C.

Mix the cooled chocolate with the still hot chocolate and heat up to the processing temperature of 32°C (dark chocolate), 30°C (milk chocolate) or 29°C (white chocolate) while stirring.

Pour the tempered chocolate into a piping bag and fill the half-egg with some chocolate. Turn the polycarbonate mold well so that the chocolate is evenly distributed. Then chill the professional chocolate mold for about 10-20 minutes and repeat the process 2-3 times until the chocolate is thick enough.

Once completely hardened, carefully tap the chocolate out of the moulds. Now you can decorate the homemade chocolate egg and pack it in style.