Preparation:
For a better sheen and a perfect taste contrast to the coconut filling, take the trouble to make this unsweetened coating. Find the Gulf Seal wax in the canning section of the supermarket next to the pectin and Mason jar lids.
Melt together (See Tips page on methods of melting and coating):
A few thin shavings of Gulf Seal canning wax (use a paring knife or the large holes on a cheese grater)
Drop the eggs into the melted chocolate and gently roll with a long-handled two-pronged meat fork or fondue fork until coated. Extract the dipped egg with the fork by lifting, not piercing. Using the fork tines as a cradle for the egg, balance the fork on the sides of the bowl and let the excess chocolate drain back into the bowl. (This extra care prevents the candy from forming a pool of chocolate when placed on the waxed paper.) With a quick flip of the wrist, drop the coated candy onto the waxed paper. Let chocolate coating set until firm and dry. You may refrigerate to speed the process. All chocolate, including your chocolate eggs, store best in a cool, dark place. If you don't have such a place, store them loosely covered in the refrigerator. Before serving, leave them out uncovered (to reduce condensation) to reach room temperature. Like cheese, the candy will be softer, creamier and tastier if allowed to reach room temperature before eating. Please note that the ivory filling turns snowy white as it hardens. It's miraculous! And no, we didn't err. There is no sugar in the Old-Fashioned Chocolate Coating. Trust us on this one. Spirited egg makers may wish to decorate finished eggs with decorator' |
