Easter Chicks Chocolate Showpiece
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Easter Chicks Chocolate Showpiece

  • Quick & easy (production)
Level:
Medium
Makes:
10 units
We always like to create seasonal showpieces for our shops. First, it creates a unique atmosphere when our customers come in and browse the shelves—they enjoy discovering our new collection each season. Secondly, the showpieces can be produced in advance of the busy season, as all the casting can be done up to four months beforehand. This has a great impact on our production process, as we can build up our inventory during quieter periods and be fully prepared when sales spike.
Shelf life:
6-8 months
Conservation:
18-22 oC

Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Casting Milk Chocolate

Used products

Preparation

  1. Crystallize the chocolate to 31 °C, if you don't have a tempering machine available.
    1. Melt overnight 700 g of chocolate to 48 °C to have good fluidity.
    2. The next day, add 300 g of chocolate. Let a temperature transfer happen (around 45 sec) and stir slowly to melt the chocolate. Don't whisk it—just a gentle movement to create the crystallization of the chocolate.
  2. Your chocolate should be around 30–31 °C. If needed, heat it with a heat gun.
  3. Wait 10–15 minutes before starting to cast your moulds. Make sure your chocolate is crystallized properly with a test. It is recommended to keep your chocolate in a melter set at 33 °C.
  4. Cast all your parts and let them crystallize overnight.
  5. For the chocolate base, spread chocolate with an offset spatula and, once it sets (around 4 min), cut the right dimensions with a bicycle cutter – 4 inches square, thickness 1/8 inch.
  6. Place between 2 heavy trays for 24 hours to have a fully flat base, then separate your bases.

Tools

  • chocolate melter
  • stainless steel cutter Heart 3cm
  • Cone mold HM 005
  • Cacao Barry 1/2 sphere mold 7cm

Plastic Chocolate

Used products

Preparation

  1. Bring sugar, glucose, and water to a boil.
  2. Pour into melted white chocolate and cocoa butter.
  3. Emulsify with a spatula until it gets homogeneous.
  4. Use the desired chocolate colour powder in step 2.
  5. Cover in contact and let it rest overnight in the fridge.
  6. The next day, you can shape it in the desired form. Only use what's needed and leave the rest well covered, as it dries quickly and will break.
  7. Shape the comb and wattles, around 10–15 g for each part, with red chocolate plastic.
  8. Shape the beak, around 10 g with orange chocolate plastic.

Tools

  • Saucepan
  • Bowl (s)
  • Spatula

Assembly

  1. Assemble the cone and 1/2 sphere together. Then spray the cone with crystallized white chocolate spray (Recipe 4) — 2–3 thin layers to cover evenly. Let set for 1 hour.
  2. Dip the cone into the crystallized praliné grains chocolate dip (Recipe 2) until it covers the 1/2 sphere at a 10% angle. Stick it directly to your chocolate base. Let set for 1 hour.
  3. Stick the chocolate hearts (3 pcs together) for each wing and then attach them to the body. Add the comb, beak, and wattle. Then finish with the eyes.
  4. Be careful when assembling the eyes — it is what gives expression to the showpiece and brings it to life.
  5. Your showpiece is now ready to be packed.

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