the surface of the mold should be as clean as possible, make sure you properly clean it with the scraper as it will have an impact on how easily you can remove the chocolate figure from the mold later While melting chocolate it has to reach 45C (white) 45-50C (dark). If by accident you overheat the chocolate or burn it, please start again. Chocolate molding can only be achieved with properly tempered chocolate 2. Chocolate is too runny The purpose of tempering chocolate is to pre-crystallise the cocoa butter in it, which is important to make your chocolate ready for processing. During tempering, the cocoa butter in the chocolate takes on a stable crystalline form. This guarantees a perfect finished product with a satin gloss and a hard snap. It also makes the chocolate contract during cooling, which makes it easier to unmould.

I sent pictures right after I made them to my sister-in-law, Mom and daughter and got immediate thumbs ups, with comments like, “they’re so cute!”“I just love the the ‘dill’ hair!” and “I love them!” 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. 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. According to some sources, the Easter bunny first arrived in America in the 1700s with German immigrants who settled in Pennsylvania and transported their tradition of an egg-laying hare called “Osterhase” or “Oschter Haws.” Their children made nests in which this creature could lay its colored eggs. Eventually, the custom spread across the United States and the fabled rabbit’s Easter morning deliveries expanded to include chocolate and other types of candy and gifts, while decorated baskets replaced nests. Additionally, children often left out carrots for the bunny in case he got hungry from all his hopping.When the eggs have finished soaking in the hot bath, transfer them to the ice water and set your timer for 13 more minutes. 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

When the timer goes off, remove the pan from the heat, but let the eggs remain in the hot water for 13 minutes (that’s another timer).Use chocolate according to the recipe bearing in mind the chocolate “working temp” and “set temp”. Once cocoa butter powder is well mixed into the chocolate, let it cool to around 30C /86F then start using the chocolate. The basic rule is that the warmer the chocolate temp the runnier the chocolate is. Chocolate will start to harden at “set temp” (27C / 80.6 F) and you won’t be able to work with it as it will get too solid. Meaning, you have to work with a chocolate that is approx. between 27-30C / 80.6-86F. 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. Whether you’re looking for a new decoration or some fun activities for the kids, these projects have something for everyone. 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)