Deborah Dana

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Recipe of Chocolate eggs for Easter

Chocolate eggs for Easter

1h 30 mins
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In this Easter you better to make your own chocolate eggs. This can be a very fun activity to do with children.
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12 portions
  • 12 eggs
  • artificial food coloring
  • 4 tablespoons vinegar
  • 1 kilo chocolate, of your preference


Take the eggs and with a pin make a small hole in the bottom of each egg. With a very thin knife, open the hole a little more until it has a diameter of 1 cm.
With the pin, mix the egg inside the shell to allow it to come out. Remove the egg from each shell with this technique.
Clean the shells with water and if you want to sterilize them, put them to boil in 4 cups of water with 1 tablespoon of vinegar for 10 minutes. Remove from water and dry thoroughly.
In a deep bowl, mix 12 drops of artificial coloring, 4 tablespoons of vinegar and 2 cups of boiling water. With a plastic spoon immerse each shell in the dye to dye it. Allow the shells to dry very well.
Take the chocolate and melt it in Maria's bath.
Fill a chocolate pastry bag with a very thin tip and use this to fill each chocolate shell.
Put the shells in an egg carton so that the hole is facing upwards and refrigerate for at least 4 hours before using.


Decorate the shells with artificial coloring or edible down.


They can be kept refrigerated for up to 1 week. If you use a high quality chocolate you will have even better results.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
22/03/2013 20:35:22
Receta mal explicada No entiendo para que se decoran las cascaras si te vas a comer el chocolate, además creo que si rellenas los cascarones quedaría mucho chocolate solido... no me quedo clara.

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