Step by step
Melt the white chocolate in a bain marie in a separate pan and repeat the process bringing it down to 27°C. Remove the mould from the freezer and pour the white chocolate over the dark, again rotating the mould so that the chocolate is spread evenly. Then return it to the freezer for 10 minutes.
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.