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Chocolate Chick
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5 from 12 votes

DYI Molded Chocolate for Easter

There is nothing more satisfying than learning how to make molded chocolate figures at home eg. this Chocolate Chick for Easter. Once you learn the technique, using different molds, you will be able to make any chocolate figure. The Chocolate Chick can be the perfect edible handmade gift over Easter or can be used to decorate an Easter cake.
Prep Time45 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 2 pieces
Calories: 733kcal
Author: Katalin Nagy

Equipment

Ingredients

For the white pattern on the Chicks

  • 50 g White chocolate use high quality chocolate eg. Callebaut White Chocolate (callets)
  • ¼ teaspoon Cocoa butter powder for tempering the chocolate

For the dark chocolate shell

  • 200 g Dark chocolate use high quality chocolate eg. Callebaut Dark Chocolate (callets)
  • 1 teaspoon Cocoa butter powder for tempering the chocolate

Instructions

Temper the chocolate

  • Please note that you will need to temper chocolate 3x: first, 50g white choocolate to create the pattern on the Chicks then 100g dark chocolate to create the first layer of the shell then again 100g dark chocolate to create the second layer of the shell
  • Use a thermometer, eg. Infrared thermometer gun to measure the chocolate temp while tempering.

Make Chocolate Chick

  • Make sure first that you properly clean the mold (I am using vinegar and paper towel) as any residue will be seen on the chocolate
  • Place a clean parchment paper on the table or use Silicone baking mat . In this way any chocolate that will end up on the table can be re-used
  • Temper 50g white chocolate as explained above then using a brush or perhaps your fingers, apply a small amount of white chocolate on the mold then scrape excess down
  • Pop to mold into the freezer meanwhile temper the first batch 100g dark chocolate
  • Apply the first layer of dark chocolate on the mould, turn the mold upside down, scrape down excess then place the mold into the freezer. Meanwhile temper the second batch 100g dark chocolate
  • Apply the last, second layer of chocolate. At this point, make sure that the mould is well covered with chocolate particularly the edges. Place the mold into the freezer for 15-30 min for the chocolate to set
  • Take the mould out of freezer and if the chocolate is tempered correctly, the half chocolate chicks should easily pop out when you turn the mould upside down
  • Microwave a small plate until it gets warm, turn one half chick upside down and smooth the edge of the chocolate in 3 seconds. After, carefully grab the other side of the chick, smooth the edge again with the help of the warm plate and seal the two together
  • Store at room temperature as you would normally store chocolate

Nutrition

Calories: 733kcal | Carbohydrates: 61g | Protein: 9g | Fat: 51g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 43mg | Potassium: 787mg | Fiber: 11g | Sugar: 39g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 12mg