Molding an easter egg – the spin technique

Aprenda aqui a técnica do giro para fazer ovos de Páscoa simples ou com casca recheada!

Passo a passo

choose the shape

The most common are acetate (PVC), which are cheaper, but there are also polycarbonate forms, which are more resistant and give the shells more shine. For professionals, it’s worth investing!

shape care

After choosing the shape, clean it with warm water, using the soft side of the sponge, and dry it very well. Before use, buff the mold with a soft, lint-free cloth. A well-polished mold, with no scratches or cracks, adds shine to your Easter egg shell!

First step

Melt your chosen chocolate or topping. Remember that if you’re using chocolate, you’ll also need to temper it.

Work temperature

When molding Easter eggs, it is important to pay attention to the temperature: the Top cover must be melted between 38 °C and 42 °C; Inovare and Melken or Unique chocolates must be kept at the final tempering temperature.

do the spins

Pour the tempered chocolate or melted frosting halfway into the mold. Tap lightly to eliminate bubbles and slowly rotate the pan, covering the entire surface. Let it dry a little in the fridge and repeat the turn with the product accumulated at the bottom. If necessary, repeat the operation a third time. Turn the mold over a clean, dry bowl to collect the excess.

make the edge

Run a flexible spatula around the edge of the mold, using the excess to form a flat, thicker edge that will make it easier to close the egg. If necessary, add a little more melted frosting or tempered chocolate.


Place the molds upside down on a plate or tray lined with parchment paper and place them in the fridge (between 8°C and 10°C) for about 20 minutes or until the mold becomes opaque, indicating that the egg is ready to be cooked. be unformed.

close the egg

Quickly heat a metal plate and touch the edges of the eggs to it for a few seconds. If the egg is stuffed with bonbons, place them in one of the shells. Join the halves next, wearing knit gloves so fingerprints don’t mark the piece.

Support base

Try to pack eggs with decorated shells in transparent acetate boxes to enhance the craftsmanship. Leave the Easter egg standing by holding it in a base made of chocolate or frosting: pour the tempered chocolate or melted frosting into a metal ring resting on a tray lined with parchment paper. Take to the fridge to dry and unfold. With a little tempered chocolate or melted frosting, stick the closed egg to the base.

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