Greetings everyone Hope you’ve all had an amazing Easter and have indulged in too much chocolate (if that’s even possible!). I didn’t have time to blog during Easter because my parents and sister (Win Win) was here to visit. But unfortunately, Win Win had to leave after a week, while my parents are still here for another 2 months yay!
Even though Easter’s over now…I still wanted to blog about the Cacao Easter Egg Masterclass I was invited to by Cacao and Tink PR a week before Easter ~ It was like a mini reunion for us bloggers because most of us had attended the Pizza Competition at Grosvenor Hotel a couple of weeks before. At this event I was joined by Shellie, Cherrie, Ashley, Lianne, Peach Water, Brunch Addict Agnes and Amy. So good to see everyone again Special thanks to Lianne for letting me use some of her photos xox
The class was held at the Cacao store in St Kilda, which is actually their first store and everything use to made here until the demand outgrew the capacity ~ I’ve driven past this store many times but never visited and was surprised to see that they did not have their delicious macarons and chocolates, but also a range of cakes. I’m definitely going to come back and try them sometime soon.
Cacao was very generous and offered us a drink to start the night ~ After seeing photos of the ice-cream chocolate Shellie and Cherrie had, I was so tempted to get it. But it was getting a bit chilly that night so decided to go for the dark hot chocolate instead, it was deep, rich and smooth everything I imagined ~
They were also very thoughtful and provided us with some savoury canapes such as mini quiches and mini salmon rolls Great as most of us had gone straight from work and hadn’t had the chance to grab dinner, while I had been working from home and grazing on snacks all day ~
Julia then introduced us to Tim Clark one of the co-owners and creator of Cacao Fine Chocolates along with Laurent Meric. I was quite flattered when Tim actually recognised me as I have visited the Cacao store in Doncaster before and had tagged him in my Instagram posts ~ he immediately said “You have a sweet tooth don’t you?” LOL how awkward…everyone knows!
We were then led into the kitchen where it had a large marble bench, Tim explained that we were going to make a very special Easter egg that had a tiny sphere inside that was filled with salted caramel and chocolate. Even thinking about it makes my mouth water
First things first, tempering the chocolate which it an incredible shine and also that ‘crack’ sound when breaking into it. To temper the chocolate Tim melts the chocolate, then spreads it over the marble bench top and uses a bench scrapper to push it back into the middle and then spreads it out again.
He repeats this a couple of times until the chocolate cools to around 28 degrees. Tim said the best way to check this is with your lip as it is around body temperature or with a thermometer if doing this at home
Once the chocolate has been tempered it is now ready for use and can be used to make the egg shells AKA molding. Note it’s important to polish the molds with some cotton pads before using them to ensure it gives a shine to the eggs shells. Using a ladle fill the molds to the brim and then using one swift move tip it over and scrap it clean with the pastry scraper.
Before it sets, we sprinkled the Salted Caramel crystals Tim had previous made for us ~ so pretty like brown diamonds hehe
Now that the shells are done, we had to make the salted caramel chocolate spread that will be used to fill the chocolate spheres also going into the Easter Eggs. I have bought this salted caramel spread before and still have a jar at home, it is so delicious and addictive, I’m warn you not to make it unless you have very good self control. I clearly don’t hahhaa If you’d like the recipe let me know and I’ll email it to you ~ Tim said it’s ok to share if not I will try and blog about it soon ~
Once the spread was made it was time to pipe them into the pre-made chocolate spheres, we first filled it with salted caramel, then topped it with melted chocolate then closed them together. This keeps getting better!
Tim had placed our Easter eggs into the fridge to help them chill and set, but he said that ideally it should be left in room temperature for 24 hours to allow it to set naturally to create the shiniest finish ~
Once the Easter eggs were removed from the molds, we placed one of those salted caramel spheres and placed it in the middle of one shell. Then this step surprised me, I had always wanted to know how the egg shells stuck together, and it’s actually done by placing a baking sheet into the oven and warming it. Then gently rub the egg shells onto the warm baking sheet and as the edges have slightly melted, gently place on shell on top of the other. And if all works well…they stick together
There you go! That’s our finished product! Milk Chocolate Easter egg with a secret salted caramel surprise! I am so proud of us Team work! Also I am never ever going to take an Easter egg for granted ever again! It’s a long process and requires a lot of skill, which I don’t have yet But I have promised myself that I am going to practice and next year I am going to make my own Easter eggs to give out to my family and friends!
Unfortunately, I don’t think you can buy this Easter egg anymore since but you can still buy Cacao’s other chocolate goodies and if you haven’t tried their macarons, you definitely have to go try! The pisatchio flavour is my favourite.
I would like to thank Tim and everyone else at Cacao as well at Julia for inviting me to such an interesting, fun and chocolate-filled class
Daisy@Nevertoosweet attended this event as a guest of Cacao Fine Chocolates and Patisserie and TinkPR