How to make the perfect Easter Egg

Have you ever wondered how to make your own Easter egg? In this course master chocolatier Paul A Young will show you how you can create the perfect Easter egg at home. This course will take you through, step by step, everything from which chocolate and cocoa levels to use, melting and tempering chocolate (to create the all important shiny finish on the chocolate egg), what to use to mould your Easter egg halves and how to create a thin even layer of chocolate, through to decorating your egg at a professional standard. All of Paul’s chocolates are natural and handmade, so you'll be able to learn directly from an award-winning chocolate maker. The skills demonstrated in this course will give you the artistic license to create chocolates or chocolate eggs in any shape and size, for any occasion. You'll learn: how to temper chocolate preparing an Easter egg mould (and what to use) sticking the Easter egg halves together (to form a perfect whole egg) decorating ideas for your egg and how to get the whole family involved The course includes: 1 on-demand video lesson - presented by Paul A Young lifetime access to the video, notes and interactive class flexible classes - join and learn when and where you like downloadable lesson notes practical chocolate making assignment access on your mobile, PC, Mac or laptop small interactive online classroom - practice and chat online to students from around the world Time to complete the chocolate Easter egg making course: Every student is different but in general we think the whole course will take around 3 hours 45 minutes to complete including: Video lessons: 45 minutes in total Course notes: 30 minutes per lesson Making your own chocolate Easter egg with decoration: at least 2 hours Interactive classroom time: 15 minutes Tutor feedback review (Expert level): 15 minutes You'll need: Paul will teach you how to temper chocolate on a tabletop - so you'll need a cool flat surface to spread the chocolate on. He uses 64% Madagascan chocolate - you can use dark, milk or white chocolate. Chocolate scraper Palette knife Metallic powders otherwise known as shimmer powder or lustre dust for decoration (colours Paul uses are copper, bronze, scarlet, gold, silver) Microfiber cloth Baking paper Cutter or metal ring Pan Heatproof bowl Hairdryer or heatgun Digital thermometer (optional) Artist or pastry brush Large wooden spoon Cotton glove or food handling gloves Baking tray Medium chocolate easter egg mould 12 cm from top to bottom made of polycarbonate (two halves in one mould) OR • Multiple egg mould (7cm eggs and 4 whole egg moulds) • (If you can’t buy a mould, buy a shop bought easter egg and use the plastic moulds that hold the egg in place in the packaging) Optional for filling: Truffles, mini chocs Optional: Decoration for egg piping bag, cocoa butter colourings, paint with edible food colouring, shredded paper The course is suitable for all levels - beginnners to expert chocolate makers. Ready to g