Easter Egg

Scrape the desired amount of chocolate onto a marble surface (place your hands as close to the chocolate as possible)

With a knife, pour the chocolate into a thin aluminum pan

Place the pan in an aluminum baking dish with cold water

Heat over low heat

Stir the chocolate with a wooden spoon, until it melts evenly

Beware not to splash water onto the pan

Do not let the water boil

If the chocolate does not melt, turn off the heat and stir until it becomes a smooth mass

Immediately pour onto the marble surface (wipe the pan bottom before, to prevent dripping water)

Cool the pan (without wetting the inside) by placing its base over running water

When the chocolate cools, beat it on the marble surface with a spatula or wooden spoon, making circular motions from outside to inside

After beating well, test to verify if the chocolate is cold enough, by dropping a small amount onto the edge of your hand, slightly above your pinky finger

When the chocolate is completely cold, pour it back into the pan with the help of a spatula

The pan should also be cool

With a wooden spoon, vigorously beat the chocolate for about 3 minutes

Pour the chocolate into special egg molds for Easter eggs, lightly greased with coconut oil

Place in the freezer for about 20 minutes and demold

Wrap in cellophane or colored aluminum foil, in your preferred color