Step by step
Melt the dark chocolate in a bain marie and bring it up to 40°C for 5 minutes, then let it cool to 27°C stirring with a spatula
Tips
When making your chocolate Easter eggs, pay attention to the type of mould you use: chocolate easily soaks up unpleasant odours.
Trivia
Originally, the habit of giving away eggs during the Easter period dates back to the Middle Ages: the use of chocolate for the preparation of Easter eggs is a rather more recent tradition.