John’s Top Tips 

First and arguably the most important part of getting the moulds ready is to polish them. To do this make sure they are extremely clean then dry with paper towel, make sure they are completely dry as any water left will ruin your chocolate.

Once dried, using cotton wool pads, polish the inside surface of the mould and be careful not to touch it afterwards.

Creating the colours:

• I find it easier and more consistent to buy premixed coloured cocoa butter but you can make your own if you’d like.
• To prepare the cocoa butter ready for paining you’ll need to heat it in a tub that has a secure lid. I heat it in the microwave, with the lid off, in 10 second bursts until it is between 40-50 degrees.
• Once at the right temperature secure the lid, shake well and leave to cool. 
• Once the mix is around 35 degrees shake until it reaches 31 degrees and it’s then ready to use.
• If the cocoa butter becomes too cold it will set. If this happens, repeat this process to make it workable again.
• Once the colours are ready you can flick, paint, blob or spay whatever colours and designs you wish onto your eggs (just make sure to let one colour set before adding another so they don’t run and mix together).

Making the chocolate:

• Tempering the chocolate sounds scary to a lot of people but it can be done at home quite easily. There are many methods, but I find this method the easiest and most consistent, it uses mycryo which sounds fancy and cheffy. However, all it’s is cocoa butter that has the right crystals to temper chocolate. You can buy mycryo easily online.
• In a bain-marie melt 700g of milk chocolate to 45 degrees then remove from the heat.
• Add the remaining 300g of chocolate and stir well until all is melted and it’s a smooth consistency.
• Keep stirring the chocolate until it reaches 34 degrees then add the 10g of mycryo. Stir until dissolved and then the chocolate is ready to use.