The fundamental symbol of Easter is undoubtedly the Easteregg, or the Easteregg, as some people call it . Eggs have long been a symbol of fertility, but in the Christian world they symbolise the resurrectionof Christ , as they are a widespreadsymbol of rebirth or new beginnings, and they also represent love and friendship. They are also an Indo-European symbol of spring, from which new life emerges . Painted eggs or Easter eggs also symbolise the sunshine of spring , so it''s all about spring!
The first chocolate egg was made in the 19th century
Chocolate was first associated with Easter in the Victorian era, a time ofgreat social, economic and technological change. The first chocolate Easter eggs were created in 1873 in England, where they were introduced to the sweet tooth by Cadbury, one of the largest manufacturers of sweets, in line with the tastes of the Victorians. These pies were made of dark chocolate and were so bitter that they would not suit many people today. But at the time, pirhi were a very expensive and luxurious gift. In the 20th century, however, Cadbury introduced the chocolate egg, made from milk chocolate. The taste alone, as well as the favourable transport options, lower cocoa prices and the development of mass production, meant that milk chocolate Easter eggssoon became a big hit. Initially made only for adults, they became a major attraction for childrenafter World War II.
Make your own chocolate Easter eggs
It''s best to create with chocolate in good company, especially during the holidays. Homemade chocolate pirchas will add a nice touch to your creative process, as they are very easy to make and don''t take much time. We recommend you follow these steps to get started:
1. Start by tempering the chocolate, a process of gently heating and cooling the chocolate - this process will ensure that your chocolate pyres have a beautiful shine. First, break the chocolate of your choice into small pieces and melt them in a pan over a pan of steaming water. It is important to keep stirring the chocolate as it melts, and the temperature of the chocolate as it melts should not exceed 50 degrees. When the chocolate reaches the target temperature (46-48 for dark chocolate and45 for milkand white chocolate), cool it to 26 degrees, then reheat it to 30 degrees if you are creating with milk or white chocolate, or 32 degrees if you are creating with dark chocolate.
Of course, you can also avoid tempering, but your chocolate pyres will have no shine; in this case, you can let your imagination run wild and try to decorate your chocolate masterpiece as imaginatively as possible .
2. Using a pastry brush, apply a thick layer of chocolate evenly in the half-egg mould . Place the mould in the fridge for 5 minutes before spreading the second layer of chocolate.
3. Repeat the process with the other half-egg mould to make 2 chocolate ''shells''. Place both in the fridge for 1 hour.
4. When the chocolate is completely set, carefully remove it from the moulds.
5. Preheat a baking tray in the oven and then place the two chocolate halves on it with the edges facing each other.
6. Glue the chocolate halves together and hold for a few seconds - then your chocolate egg will be ready to decorate.
You can add an extra surprise by hiding a chocolate candy in the chocolate egg - any chocoholic will thank you!
info@bamchocolate.com 
Login 
en 
BAM Cake converter 
Login 
Quick desserts 
Slovenščina
Hrvatski
Deutsch
Italiano
Česky
Polski
Magyar
Français
Slovák
Nederlands