We're beginning to see instructions for how to make chocolate-filled eggshells at home.
It can be done. After all, it is a tradition in some parts of Europe to do this. Here's what you do.
You must blow the eggshells out and clean them, and then boil them in vinegar water to sterilize them. Blowing eggs involves poking a hole at each end with a pin and blowing through one of the holes to force the egg out at the other end. You'll then need to color the eggs, and arrange straight pins on foam to hold the eggshells (the ones you don't break while coloring them) without smudging the color.
Then you must temper some chocolate. Ours are a special blend of milk and dark chocolate with hazelnut praline, so you won't get quite the same effect, but you can try. Temper the chocolate, or when you crack the egg it won't look pretty at all. Each egg requires nearly two ounces of first-quality chocolate, so you'll spend as much to make quality chocolate-filled eggs at home as you would to buy them ready-made. Not counting the spilled and wasted chocolate, or what gets burnt or seizes while you're trying to temper it.
Never mind. Soldier on.
Fill the eggs with the melted chocolate through one of those pinholes. Close up the other one, or all the chocolate will run out.
Let the eggs set and then clean them up, since you will have gotten them very messy while filling them. You'll also have to do something with the egg you blew out of the shells.
Frankly, we think you probably would be wiser to buy Sweetique Eggs, Some things -- cookies, say -- are honestly better when you make them at home with love. Other things are better when they're made by experts.
