Make your own creme eggs, with the original recipe!

You may have heard about Cadbury losing £6 million in sales on their Easter treat, the creme egg, and all because they changed the recipe. Whoops! So, if you are one of the people who are hurt in the taste bud department over the original Cadbury Creme Egg, a British chocolatier has produced a recipe to replicate it so that you can do it in your very own kitchen!Thanks to Paul A. Young, proprietor of three Central London chocolate shops, the recipe is now yours for keeps. It’s worth noting that you will need to learn the Bain-marie method of melting chocolate, which requires melting the chocolate in a bowl while resting on saucepan of boiling water, but it’ll be worth it, right?! Without further ado, here’s all you need to know: Servings: 6 eggs*You will need a mould tray to set the chocolate in. These are easy to get hold of, and cheap too. Ingredients 800g milk chocolate of your choice500g white fondant icing
100g sugar
100g water
Yellow and orange food colouring  Method 1. Take 800g chocolate and melt it in a bain marie to 45C. Don’t put the chocolate in the microwave because you won’t get a good melt and it might burn the chocolate. 2. Next, pour two-thirds of the chocolate onto a large marble surface. In an ideal scenario you’ll have this installed already as your counter, but if not you can use a surface placed on your kitchen worktop. Temper it with a palette knife and a scraper, spreading, moving, piling in, spreading again, and moving. Keep doing this until the chocolate starts to solidify. (Keep a little bit of chocolate for the final stage). 3. Then drop it back into the remaining third of still melted chocolate. Mix it all well until its evenly smooth. Pour the whole lot into your mould and tap to release any air bubbles that may be lingering about in the mould. 4. Leave it for two to three minutes and if there’s any excess then go ahead and pour it out so that you’ve got a nice shape and enough room for the filling. Place the mould tray with the shells in in the fridge for 20 minutes. 5. For the next stage you’ll need to put 100g sugar and 100ml water into a pan and dissolve to make a sugar syrup. 6. Once you’ve done that, take 500g of white fondant icing, cut it in half, beat and work in the yellow food colouring into one half. 7. Grate the icing and mix it with sugar syrup until it is the consistency of buttercream icing, with the filling of a creme egg in mind. 8. Finally, fill each shell half with white fondant then a dollop of yellow for the yolk and stick the two halves together with a little melted chocolate. 9. How will you eat yours? Let us here at Lyons, your favourite family holiday park, North Wales destination, know how you get on, we’d love to see/try your homemade delights! Image: Evan-Amos under Creative Commons.

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