Yay for Easter and the Easter Bunny.
We can't really complain about our lead-up to Easter. We had Hot Cross Buns on tap from the moment the bakers commenced production and a stream of chocolate bunnies starting to filter through the door a week (or two) up to Easter.
I have always wanted to attempt making eggs so I made mad dash to some cake shops the day before Good Friday to find some chocolate molds and my Easter challenge was set. | |
| Adding a little excitement to the mix - 3 salted caramel filled eggs were sealed in the larger egg. On the bottom left a lolly cake molded egg too. |
Pierre Herme Pastries was pulled out again for the salt caramel filling and adapted lightly with some additional salt for a salted caramel.
Caroline's eggs were left with a little note on her bed. Troy received his on Easter Sunday when we were away for the weekend at the Royal Mail Hotel.
Verdict: We'll it turns out I can temper chocolate, but my finishing skills need a bit of work. Not quite ready to switch careers to be a chocolatier.
Would we make this again?: It was nice being able to mix up the norm and customise my own eggs. I am currently taking pre-orders for next year
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