One quick post today, since it is Easter weekend. I have 2 young boys who like to do an Easter (chocolate) egg hunt every year (a tradition started several years ago when I was away, by a relative).
So instead of buying chocolates from the store that are full of sugar and other crap we don’t want, I make my own. This time, I just tempered extra dark chocolate mixed with unsweetened chocolate (I’m guessing it was about 20% carbs, because the extra dark chocolate is about 30%, instead of the usual 50% that semi-sweet is) and poured it into our silicone moulds halfway, dropped in an almond, then filled it up.
Don’t know how to temper chocolate or why? Check this out.
We got the silicone moulds from chocolat-chocolat.com, a Montréal online seller.