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Christmas Presents

HOW TO TEMPER CHOCOLATE AND MAKE EASTER EGGS

THE CHALLENGE

Tempering chocolate may seem fiddly at first, but once you’ve mastered it you can make wonderful chocolate creations, including the Easter eggs on our cover – which, incidentally, work out much cheaper than the clutch of designer eggs currently in the shops. I’ve also included ideas to decorate the eggs to give them a personal touch. If your chocolate isn’t as glossy as you’d like initially, don’t worry – practice makes perfect.

ELLA TARN, COOKERY ASSISTANT

RECIPES AND FOOD STYLING ELLA TARN PHOTOGRAPHS ALEX LUCK STYLING DAVINA PERKINS

TEMPERING CHOCOLATE: THE KNOWLEDGE

WHAT IT MEANS

Melting and cooling chocolate, then warming it again to a specific temperature ‘tempers’ it or improves its composition. These temperatures differ according to the type of chocolate being tempered:

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About Delicious Magazine

The April issue of delicious. is packed full of Easter fun: a prep-ahead feast with timeplan, Nathan Outlaw’s outrageously good pies, Mary Berry’s perfect scones, seasonal bakes and a family quiz. And what would Easter be without chocolate? Try our dreamy choc puddings and make your own designer eggs. After all the fun, relax with one-pan midweek suppers and ideas for leftovers and money-saving meals. Plus all the tips and techniques to make you a better cook and a free egg recipe supplement.
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