Easter Egg Making

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.

Popular Recipes

How To Make Your Own Chocolate Easter Egg

Under 3 hours
Intermediate
February 10th, 2023

Inspire Me

How to Melt and Temper Chocolate Correctly

by Holly Thomson

March 1st, 2025

The Buyer’s Guide to Cooking Chocolate

by Ellie Edwards

May 4th, 2022

Christmas Gift Shop -> SHOP NOW

Recipes and Buyer's Guides

How to Melt and Temper Chocolate Correctly
by Holly Thomson
March 1st, 2025
How To Make Your Own Chocolate Easter Egg
- Under 3 hours
- Intermediate
- February 10th, 2023
The Buyer’s Guide to Cooking Chocolate
by Ellie Edwards
May 4th, 2022

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