Chocolate Egg Bunny - Prepare and temper the Chocolate

Easter Recipes, Easter Modeling & Easter Cake Decorating

Chocolate Egg Bunny - Step-by-Step instructions
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Prepare and temper the Chocolate

	Melt each chocolate in its own bowl using a double boiler, chocolate melter or microwave. Microwave uncovered on medium (50 percent) power for 1 1/2 to 5 minutes, stirring every 60 seconds, until the chocolate is almost completely melted. Gently stir the chocolate and when it is completely melted, check the temperature. For dark chocolate the temperature should read 125 F, for milk chocolate it should read 112 F, and the white chocolate should be 105 F. Be careful not to overheat! Overheated or burned chocolate can not be saved! Additional instructions on how to melt chocolate!
	Temper the Chocolate The purpose of tempering chocolate is to pre-crystallize the cocoa butter in it. During tempering, the cocoa butter in the chocolate takes on a stable crystal form. This guarantees a perfect finished product with a satin gloss and a hard snap. Cool down the chocolate. Using a stainless steel spatula, spread the chocolate evenly across a clean and dry work surface (preferable marble).
	Using a plastic spatula, bring the chocolate together, and as you do so, scrape the chocolate off the spatula. Continue this spreading and scraping process until the chocolate cools to 80 to 82 degrees F for milk and white chocolate and 82 to 84 degrees F for dark chocolate. The chocolate will lose its shine and form a thick paste with a dull matte finish.
	Put the chocolate back in the bowl and reheat to 87 F by microwaving on low (10 percent) power for 5 to 10 second intervals, to raise the temperature the required number of degrees. Stir the chocolate for at least 1 minute before checking the temperature. Be very careful not to overheat the chocolate. The chocolate is now ready to work with. Additional instructions on how to melt chocolate! Next: Making the chocolate eggs

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