Make your own flawless chocolate Easter eggs with our range of polycarbonate egg moulds and professional-quality chocolate.
Chocolate couverture is ideal for Easter eggs as the high percentage of cocoa fat means the chocolate runs easily from a mould when melted, creating a finer chocolate shell. Choose from our couverture range, with cocoa percentages and flavours for every taste. Classic bittersweet dark, sweet milk and creamy white chocolates from Callebaut, to fruity inspirations for something a little different from Valrhona.
For a professional finish, it is most important to ‘temper’ the chocolate correctly. Tempering is a careful process of heating and cooling the chocolate, to ensure a shiny finish and a crisp snap. See ‘How to temper chocolate’ for a more detailed guide.