Making Easter even tastier
When making the model for the chocolate basket, try to have the baking parchment as smooth as possible. Creases in the paper can break the chocolate when removing the mould. See step 6 for tips on how to remove the chocolate without breaking.
- Sunnie favorited Easter Chocolate Basket With Edible Hay 20 Feb 06:12
- Sarai B. favorited Easter Chocolate Basket With Edible Hay 08 Apr 13:06
- Vicky Ninja favorited Easter Chocolate Basket With Edible Hay 25 Mar 13:10
- Paula favorited Easter Chocolate Basket With Edible Hay 25 Mar 11:00
- Shineydays favorited Easter Chocolate Basket With Edible Hay 24 Mar 13:25
Check the chocolate from time to time. When it has thickened but is still spreadable it is ready to make a basket. The easiest way is to lay some clingfilm on a surface. Then wrap some baking parchment on the outside of a bowl/dish (what you will be using for the basket mould). Turn the bowl upside down and tuck the baking parchment inside. Put this on to the clingfilm and spread over a thin, even layer of chocolate. Leave aside until it starts to harden and then gentle make sure the chocolate isn’t sticking to the clingfilm. If it is pry away with a knife (as seen in the photo). Leave to harden completely.
Once harden put the chocolate in the fridge for about 10 minutes to prevent the chocolate melting when you remove the baking parchment. Once cooled very gentle turn the mould upside down and carefully remove the bowl mould. Then very gently peel away the baking parchment. It is easiest to hold the outer shell with clingfilm with will help to prevent the chocolate from melting. If the chocolate starts to melt or feels soft pop back in the fridge for about 5 minutes. Once the parchment has been removed decorate with the coconut hay and chocolate eggs (or something else to do with Easter).