3 Pack Easter Chicks Large - 7.5cm

Product Information

Temper 50g Callebaut WhiteChocolate (callets)as explained above then using a brush or perhaps your fingers, apply a small amount of white chocolate on the mold then scrape the excess down. Make sure you use the chocolate on the “working temp” that is between 27-30C / 80.6-86F – see notes above at the chocolate tempering section. Note: You won´t need all the chocolate, but it is very difficult to temper anything less than 50g. Let the remaining chocolate set and you can re-use it any time. Besides our easy Easter crafts, we’ve got so many more fun educational activities for your little one at Twinkl. For a consistent happy baking experience always measure your ingredients with the help of a Digital scale.Cup measurement is an indicative figure onlyand not appropriate for making chocolate figures! Caring for pets has long been credited with teaching children responsibility, trust, compassion, understanding, empathy and respect for animals and by extension other people. Parents who adopt pets from shelters teach children about the importance of saving a life and committing to the care of that animal for his or her lifetime.

There are various methods to temper chocolate, earlier I made a blog post about seeding method, please read in here. With the seeding method, you basically temper the chocolate using the chocolate itself, no need for cocoa butter, so if you can´t access cocoa butter please temper your chocolate with the seeding method. Allow the dark chocolate to cool at room temperature to 34.5°C / 94F, white chocolate 31.5°C /89F by stirring with a spoon This foil painted Easter egg craft is super easy for kids to do and comes with a free printable template too.While molding the chocolate there is a point when you will have to turn the mold upside down to get rid of excess chocolate. If chocolate is too runny, you might find that all the chocolate falls off instead of the "excess" part. Runny chocolate means inappropriate (too high) temp chocolate. Make sure that you wait until chocolate reaches about 30C / 86F 3. Chocolate is too firm turn the mold all around with your hands so the chocolate can reach all parts of the mold, make sure, you do not miss the edge!

For this Easter chocolate figure I used a different method, I tempered the chocolate with cocoa butter powder. Compared to the seeding method I find the cocoa butter method even easier and more stable, with less opportunity for mistakes.

Give AI a Try!

gently tap the side of the mold with the scraper to get rid of the excess chocolate - that should fall onto the table (and can be re-used later)