This year for Easter I didn’t get to make a cake. Instead I was asked if I could make some custom Cadbury Eggs. Honestly my first thought was, “Why in the world, would anyone want to make those nasty eggs? ” LOL.. but I took the gig anyway simply because of who the client was.
Needless to say I actually enjoy these little suckers when I was done. They are definitely sweet, but somehow turned out quite tasty, and definitely better than the store-bought ones.
I learned a lot doing this and thought It would be a great thing to share. I used to make custom chocolates but never had made round chocolates before. So it was quite the task to figure out. I hope you find this information useful.
Here we go!
The recipe was adapted from here. But I made a few changes to suit my needs.
Let’s get started!
Grab your ingredients this is what you’ll need:
170g (1/2 cup) light corn syrup
58g (1/4 cup) butter, room temperature
375g (3 cups) sifted confectioner’s powdered sugar (icing sugar)
1 teaspoon vanilla
1/4 teaspoon salt
yellow food coloring
1.5 lbs milk chocolate candy melts
Make your filling
Mix your butter, salt, vanilla and corn syrup with a mixer. Slowly incorporate your powder sugar to the cream mixture. Mix till its all combined.
Now remove about 3/4 of the mixture and set it aside, then go ahead and add the food coloring to the remainder. This will be your yolk. I used a yellow/orange color to get it to look more like yolk.
This amount of sugar made for a pretty firm filling. Not hard just not liquidy like the commercial eggs. The center is literally fondant with butter. There is no magic here. I’m pretty sure that if you add less sugar you will simply get a more liquid filling. So play around with it.
I think the next time I might add less sugar, but the results where still very soft when we bit into them. So if you decide you are not much of a thrill seeker feel free to leave it as is, you won’t be disappointed.
Next you want to make sure you have plenty of molds. I was making 40 eggs so I bought 4 molds. There are eight slots in each mold. So buy what you need and make your life easier.
These are 2 inch molds. They were a perfect size as you can see in comparison to commercial ones. Not too big and not as small as store-bought. So your clients will get a little something special. You can buy them at your cake shop it’s super cheap ( I paid $2 for each) or you can buy them here.
Next we are going to go ahead and melt the chocolate. The original recipe calls for chocolate chips, but whenever I make candy I always use the candy melts. So that’s what I used.
This is milk chocolate. Next time I will try them with dark chocolate, I bet it will taste awesome. The original Cadbury egg is milk chocolate though ( just so you know).
Go ahead and melt them according to the package. I simply placed my in the microwave for a minute per 1lbs.
Make sure the chocolate is at a nice liquid consistency so it’s easier to pour in the molds.
Work fast, as the chocolate can set pretty quickly. I suggest you have your area clean and ready to go before starting this step. Lay out some wax paper so you can drip the chocolate on, and have plenty of paper towels and a bench scraper to clean up your edges.
So go ahead and fill the molds like above. Then shake the mold and tap it once or twice on the table to get rid of any air bubbles that may form in your candy. This will also smooth out the chocolate like below. Also move the tray around so the chocolate can fill the sides properly. You want to make sure you get chocolate all the way up the edges. Don’t worry about the mess you will clean it up later, they don’t have to be perfect during this stage.
Next go over the wax paper and flip the mold over to allow all the access chocolate to drip out. Don’t remove too much of the chocolate. You want it to be a little thick to support the fondant that’s going inside.
Now you can grab your bench scraper and scrape off the access chocolate from the edges. This will give you a nice and even straight edge for your chocolate shell.
Do this for all your molds and set them in the fridge to firm up for 10 minutes. Meanwhile go ahead and start making your yolks.
When you scrape the yolks make sure to rub a little shortening on the scoops so its easy for the candy to come off. Also make sure to scrape off any access candy from the top of the scoop to get the right amount.
Scoop all the yolk on a sheet tray covered with wax paper and set it in the fridge to firm up.
Once they are pretty firm go ahead and start wrapping the whites around them. First scoop out the whites. Make sure to clean up the access (not pictured) like we did with the yolks.
Rub your hand with shortening and spread the whites flat on the palm of your hands. Make sure your hands are clean (obviously) and dry, as the fondant is sticky and catches dust.
Now place the yolks right in the middle.
Bring the edges of the white over the yolk and cover the yolk.
Grab the chocolate which is now dried up on your wax paper ( the chocolate left from when you flipped the mold to remove access chocolate). And put in a bowl and warm it up again to reuse for sealing your eggs. Don’t get rid of this chocolate, its clean and can be reused.
Remove 2 mold trays from the fridge at a time. Flip one tray over wax paper very gently so the shells come off. They should pop right off. If they don’t, they are not ready. Leave the other tray as is with shells still in it. Then go ahead and place the egg balls in the center of the shells.
Now drizzle melted chocolate over the edges of the shells. This will seal the edges of the chocolate shut. Make sure to do a nice job here or else you may end up with holes on the sides of your eggs.
Now grab the shells you removed from the other tray and cover it. Wiggle it around gently with your hands to find the edges so the shells are even edged.
Don’t worry about the access chocolate we will take care of that later. Do one egg at a time. Then go ahead and stick in the fridge to firm up while you do the other two trays.
Once its ready to go and firm, remove it from the fridge. And pop them out gently.
During this step you want to make sure to use gloves so you don’t leave any finger prints on the chocolate. You are now going to use a FOOD use only razor and remove the access edge.
Once you removed the access you can clean up the “dry look” with shortening and a brush.
Don’t worry about the shortening. The chocolate soaks it up pretty quickly.
Now your eggs are ready to be wrapped or decorated with fondant to your liking :)
I hope this will help you out if you ever have to create candy or any Easter eggs. It’s the same idea for any chocolate you want to make. The process is time-consuming but in the end it’s always a pleasure to taste your very own gourmet creations.
Happy Easter !
“For God so loved the world, that He gave His only begotten Son, that whoever believes in Him should not perish, but have eternal life. “For God did not send the Son into the world to judge the world, but that the world should be saved through Him. John 3:16-17