Chocolate Nest for Easter

5 from 11 votes

This Easy Chocolate nest for Easter can be one of the highlights of your Easter table! The perfect decoration or hand made edible gift!

Prep Time30

Total Time30

Course: Dessert

Cuisine: American

Servings: piece

Calories: 897kcal

Please note, that I am tempering 50g chocolate with ¼ teaspoon of cocoa butter powder at once and repeat this process 3 times overall to create 3 different layers on the Chocolate nest
Use a thermometer, eg. Infrared thermometer gun to measure the chocolate temperature while tempering. Do not guess the temperature
Check my detailed instructions above regarding different tempering methods. For the cocoa butter powder method: Melt chocolate to 45-50°C / 113-122F, then allow it to cool at room temperature to 34.5°C / 94F stirring. Then, add cocoa butter powder to your melted chocolate, i.e. ¼ teaspoon to 50 g chocolate. I am using a product from Callebaut called Mycryo, use any cocoa butter powder you can access. Mix cocoa butter powder well with the chocolate. Let the chocolate cool to 30C / 86F, then use it.

Clean the outside of the bowl to get rid of any potential residue, then place the bowl into the freezer
Temper the first batch of chocolate (50g) and apply the first layer of chocolate in a very very thin stream using a piping bag. Place the bowl back to the freezer while tempering the second batch of chocolate (50g)
Apply the second layer of chocolate onto the bowl. Place the bowl back in the freezer while tempering the third batch of chocolate (50g)
Apply the last, third layer of chocolate onto the bowl. Place the bowl back to the freezer for another 10-15 minutes
Take the bowl out of freezer and either with a hair dryer or with a blow torch very carefully heat the inside of the bowl for 2-3 seconds. If chocolate is tempered correctly, the chocolate nest should be easily removed from the bow