EASTER EGGS, BUNNIES AND LARGE HOLLOW MOULDS
Cut the moulds from the sheets leaving about 1/2 inch of plastic all round the figure or egg.
Line a tray with silver foil - shiny side utmost Put the tray in the foil lined freezing compartment of your refrigerator.
Prepare chocolate as normal and spoon about 3 Tablespoons of liquid chocolate into one half of a mould. You will work on only one half of the piece at a time.
Brush chocolate around the inside of the mould with a medium sized brush - bang - fill up areas that seem fragile like the head and body in animal moulds, making sure that they will be solid when set.
Bang well and clean edges of the mould with your spatula.
Always push excess chocolate from the edge inwards. This will help form a solid ridge with which to join your pieces
Put your filled mould upside down on the tray so that the chocolate will form a ridge as it sets and falls down the inside of the mould - this will assist you when you join the two halves and will make your join stronger Place in refrigerator to set - do not leave too long or your figure may crack.
When set repeat process until your figure is of the required thickness. Usually three coats are enough
Work on the second half of the mould while the first is setting - then swap - always work quickly
Any excess chocolate may at this stage be made into flowers for decoration. Pipe onto foil and use several layers for each flower - the more layers the shinier they will be. Let set at room temperature until required
When you remove your shape from the fridge after the last setting check that all areas are thick enough by holding the mould up to the light - if there are any weak spots brush with more chocolate and let set again.
When the final set is complete gently pry the sides of the mould from the figure or egg - try not to touch the object with your hands as this will mark the piece - use a piece of silver foil if you do have to handle the object.
At this stage you may wish to fill your piece with chocolates, sweets, small novelties or gifts.
Paint ridges of each piece with liquid chocolate, line up the halves and lightly press together using foil to handle the pieces. Take a small brush and seal the edges with chocolate until you are satisfied your seal is strong enough
When sealed take flowers etc. and decorate the egg or animal - icing flowers or shapes can be used. An Easter Bunny can be given a flower covered hat made by putting a group of flowers of different kinds on the head. A posy of flowers could be put into its hands.
At room temperature the chocolate flowers can be bent into position. Flowers can be piped directly onto the set piece.
The Easter Bunny could hold a small filled or hollow egg. You can emphasize the eyes and mouth of an animal by going over with more liquid chocolate. Any drips of chocolate can be removed by wiping with a small brush.
SPECIAL TIPS FOR EASTER EGGS
Follow instructions for the large hollow moulds trying to make the whole egg the same thickness.
Make the egg as thick as possible - using as many coats as you like and setting between coats.
Always set eggs in the freezing compartment and watch carefully so they do not crack.
When set slip out of the mould using foil to stop any finger marks and roll onto a foil covered tray. Decorate as you wish with squiggles of chocolate, names in icing sugar, icing flowers - whatever takes your fancy