Tempering chocolate tips for Easter

You don’t need to be a master chocolatier or even a cracking cook to create chocolate eggs this Easter. Our Executive Chef Nick Hodges gives Food Magazine a one-minute masterclass in tempering.

1. Place a handful of good quality chocolate in a heat-proof bowl and heat in the microwave for 20 seconds.

2. Remove and turn the chocolate over gently with a spatula.

3. Put the bowl back into the microwave and repeat steps 1 and 2 until the chocolate has almost melted, with a few lumps remaining.

4. Continue to slowly turn the chocolate – it’ll keep melting but also start to cool. The chocolate should appear glossy and extremely smooth.

5. Using a non-stick egg mould or a bowl lined with clingfilm, paste the chocolate over the surface with a pastry brush. The malleable chocolate can be twisted or rolled throughout the process.

6. When you’re happy with the shape, place in the fridge and allow to set. Remove the chocolate from the mould and have fun decorating the egg.