Set for making a chocolate egg with a surprise Chocolate Egg Surprise Maker NewCondition. Homemade Chocolate Egg What to Make a Chocolate Egg Mold

The kids love how the colorful Easter eggs look. Their only drawback is that, after cleaning them, the child finds the most common white and yolk inside. We offer you to make not only original, but also very tasty chocolate eggs, "kinders", so beloved by kids and adults!

Ingredients for making chocolate eggs:

• 170 g (1/2 cup) light corn syrup or light molasses
• 58 gr. (1/4 cup) butter, room temperature
• 375 gr. (3 cups) confectionery icing sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• Yellow food coloring
• Several bars of milk chocolate

To make your chocolate eggs look as close to real ones as possible, you will need molds for pouring the chocolate shells. If there are no such forms, you can make the inside of the egg and then dip it in melted chocolate. To make it easier to work with melted chocolate, you can add 2 teaspoons of non-hydrogenated vegetable fat to it.

Filling

Whisk the corn syrup, butter, and vanilla together.

Sift the icing sugar through a strainer into the resulting mass and beat thoroughly until it dissolves. We will make whites and yolks from this filling.

Separate about a third of the filling and add some yellow dye. Place bowls with white and yellow fillings in the refrigerator.

Sculpt chocolate eggs

From the yellow filling, stick small balls (yolks) and spread them on the parchment. Place the yolks in the refrigerator or even the freezer.

When the yolks have hardened, they can be wrapped in whites. Roll out small round pancakes from the white filling, place the yolks in the center and mold like dumplings.

Roll out the resulting product so that it becomes similar in shape to an egg. Place them in the refrigerator.

If you pour the chocolate shell using molds, then the whites and yolks can simply be poured inside using a pastry syringe.

Pouring out the shell

Melt the chocolate in a water bath or microwave. Pour some chocolate into each mold and rotate to distribute the chocolate evenly. Drain the excess. When the chocolate is solidified in the molds, remove the shell halves, place the frozen sweet egg inside and solder the shell with melted chocolate. Place the eggs in the refrigerator, then trim off the nodules.

Alternative way

If you don't have molds, it doesn't matter.

Melt the chocolate and fat in the microwave. Place the frozen egg on a fork or skewer, dip it in the chocolate and let it set. You will get a real chocolate egg, "kinder", only tastier, because - homemade!

If only the taste of a chocolate egg and a surprise toy are important for children, then parents are more concerned with the composition of the treat and how are chocolate eggs made.

Ours are produced at the Russian confectionery factory MAK-IVANOVO LLC. The profile of the factory is confectionery with a natural composition.

The factory is equipped with a modern line for the production of chocolate eggs. Compliance with the technology is monitored by specialists at every stage of production.

The quality of our chocolate products is determined by selected fresh raw materials and highly qualified technologists. Chocolate eggs are made from natural ingredients and have all the beneficial properties of milk chocolate.

Production technology

• Chopping chocolate
• Melting chocolate
• Cooling the chocolate mass
• Casting in molds
• Packing capsules with toys
• Chilling chocolate eggs
• Package

How are chocolate eggs made?

First, the large chocolate bars are crushed into fine chips in a crushing machine. Sh okolad is ground into small chocolate granules. This mixture already contains everything that the original chocolate raw materials are rich in - cocoa butter, cocoa beans, sugar and milk. These shavings are then melted in smelters - large double-walled pots with hot water boiling between them. Having reached the desired consistency, the melted chocolate mass is molded into plastic molds. The chocolate-filled molds are fixed on a vibrating machine. The molds rotate and their walls are filled with chocolate. This is how the chocolate eggs, which are hollow inside, are formed. After that, a capsule with a toy - a pony - is manually inserted into each chocolate egg. Then the eggs are transported along a conveyor belt to the refrigeration chamber, where they are cold processed and frozen.

Finally, the chocolate eggs are removed from the molds and sent to the packaging line. Each egg is automatically wrapped in foil by a wrapping machine.

Our production line produces up to 200 eggs per minute! Ready chocolate eggs are packed in blocks, blocks - in boxes. This creates a batch of fresh chocolate eggs with a surprise inside. From the factory, chocolate eggs are sent to stores, where sweet tooths are already waiting for them.

We offer you a fascinating culinary recipe for making chocolate eggs. This favorite delicacy can be prepared from natural bitter or milk. White chocolate or black - does not play a fundamental role.

You will need:

• Plastic or silicone molds
• 5-10 chocolate bars
• Cooking thermometer

The most important thing in this recipe is the convenient shapes that will determine the future appearance of your creation. DIY chocolate eggs can be done in several ways. Some people use chicken egg shells, but this method is quite laborious. Therefore, we propose to buy ready-made forms for reusable use. As a budget option, you can take halves from the plastic packaging of a kinder surprise.

How to make chocolate eggs

First you need to prepare the molds themselves - wash them, wipe them with a towel and grease with a drop of oil. Thanks to this, it will be possible to easily pull the finished products out of the molds.

Grate 5 bars of the selected chocolate. Place it in a convenient bowl and heat in a water bath. Let the chocolate melt and stir constantly. In order for the surface of the chocolate eggs to be flawless, it is important to heat the chocolate to 43 degrees. Determine the temperature of the chocolate with a cooking thermometer. Cool the melted chocolate to 35 degrees and pour into molds. Tilt the mold each time to distribute the chocolate evenly. Repeat the process several times if you want to make the walls of the chocolate eggs strong enough. Allow the chocolate to harden for 20 minutes between the layers. Use a knife to trace the top edge of the shape to line up the edges of the chocolate halves. Then put the blanks of chocolate eggs in the refrigerator for a few hours. When the eggs are frozen, you can put a filling or a surprise toy in half of the blanks. Then cover these pieces with the remaining chocolate halves. In order for the halves to stick together, their edges of the halves can be pre-flooded by placing them on a warm baking sheet for a few seconds.

Now you know, how to cook chocolate eggs at home! What to do with them further is up to you. You can put them inside, pack them in beautiful foil and give them to your child, or put them in a basket and offer them to your guests for dessert. You can use cream, yogurt, pieces of fruit and berries as a filling for such a dessert.

All the glory for the invention of chocolate eggs with a toy inside belongs to the famous Italian company "Ferrero", which began production of these products in 1972. Nevertheless, the tradition of delicious children's gifts with an unexpected "filling" of a toy or a coin has existed in various countries of the world, including Italy and Russia, for a long time.

This business idea, relatively simple to implement, turned out to be surprisingly successful: the very first batch of Kinder surprises was instantly sold out. Today, chocolate eggs and other sweets with small souvenir toys are successfully sold all over the world. The number of their manufacturers is in the hundreds, if not thousands.

A surprise treat, as a rule, is a confection made in the form of a chocolate egg from one or two layers of chocolate (usually milk and white) of various types and with a plastic container inside which contains a small toy and paper inserts with instructions. The total weight of such an egg is about 20-35 grams.

Original chocolate eggs are wrapped in foil. Domestic manufacturing companies often pack their products in cardboard boxes. Toys for these eggs are made to order and usually in other countries. Thus, "Ferrero" annually produces 20 series of one-piece figures and 150 construction toys that you need to assemble yourself. The design of surprise inserts is developed both by our own designers working at the factory and by other European partner companies. Most often, toys are made of plastic. Less common are metal and wooden figurines.

The process of developing a new toy by domestic manufacturers looks like this: first, a prototype figurine is cut out of wood. It is usually larger than the “final product”. This sample with sketches of coloring is sent to a foreign company, where it is scanned and formed into a mesh model. The working parts of the mold are made using it, the required number of toys are cast, which are painted by hand, and this whole batch is returned back to Russia.

The first production of similar products appeared in Russia in 1999. It belonged to the Landrin company, which produced and still produces chocolate eggs under the Petrushka trademark. At first, blanks for eggs were purchased abroad, and four years later, in 2003, at a confectionery factory in St. Petersburg.

Approximately once a year, the company launches on the market a new collection with various types of toys dedicated to one theme (as a rule, these are the heroes of one well-known cartoon). Landrin cooperates not only with Russian, but also with foreign animation studios (Disney, Pixar, Marvel, etc.). One collection line contains from 21 to 32 different figures, and the collections themselves are planned and developed for several years in advance.

The technology for making a chocolate egg with a surprise inside is relatively simple. Large whole bars of milk chocolate are used as raw materials for the production of eggs. They are crushed by a crushing machine into small granules. Then the resulting chocolate powder is poured into smelters. These boilers are equipped with a double shell - walls, between which hot water circulates. All parts that come into direct contact with the chocolate must be stainless steel.

The melting process takes place in several boilers at once: the mass of molten chocolate is distilled through pipes from one vat to another. Once it reaches the desired state, it is poured into double plastic molds. The temperature of the chocolate should be no higher than 35 degrees Celsius, otherwise the egg will crumble after cooling. The chocolate-filled molds are placed on vibrating machines. Constant rotation distributes the liquid chocolate evenly along the walls of the mold.

Then capsules with toys and inserts are laid out in molds. Then the eggs (still in tins) are fed on a conveyor belt through a refrigeration chamber (so-called "refrigeration tunnels"). This line has an integrated cooling system and can also be equipped with a water or air cooled condenser.

The eggs are then removed from the molds and sent to a special packaging line where they are wrapped in foil. The productivity of such a line is 150-200 eggs per minute. Ready-made delicacies are packed in cardboard boxes. A large-scale production facility produces about 200 thousand chocolate eggs per day.

The peak of sales of chocolate eggs with a surprise falls in September - January (the beginning of school, school holidays, New Year's holidays). In summer, sales drop almost everywhere, except in the southern regions, where children - the main consumers of delicacies - go on vacation.

To launch your own production of chocolate eggs, you will need special and expensive equipment. For example, the Landrin factory needed about $ 8 million to set up its own production in 2000, and the payback period was five years. Now the Russian manufacturer intends to open its own factory in Ukraine. The cost of the project is already estimated at $ 9-10 million euros (although experts believe that these figures are somewhat overestimated), and the expected production volume is up to 50 million units per year. At the same time, according to the participants' estimates, the total market volume is 100 million eggs per year.

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