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Learn with Paul A Young

How to make the perfect Easter Egg

Master chocolatier Paul A Young teaches you how to create, decorate and present a stunning chocolate Easter egg.

Course overview

Join a vibrant community of others at home and learn together how to make the perfect chocolate egg just in time for Easter. With Paul's help you will learn how to temper chocolate using both the seeding and marble slab methods. Paul will also show you how to clean and prepare your egg mould, how to decorate within the mold and finally he will give you some ground-breaking ideas for how you can present your egg so it’s ready to be given as the perfect thoughtful Easter gift.

Meet Paul A Young

Paul Young is a groundbreaking and inspirational chocolatier who is at the forefront of the British chocolate scene. Paul’s passion for his craft and his cutting edge creativity have won him numerous awards and led to him being ranked amongst the world’s best chocolatiers. While he made his name as a real life Willy Wonka, making delicious and original chocolates with unusual ingredients like marmite, black pudding and sweet fennel he has had a broad culinary career, previously working as head pastry chef for Marco Pierre White at Quo Vadis and Criterion. He then began to specialise in chocolate, and opened his first shop on Camden Passage in Islington in 2006 with his business partner James Cronin. Since then Paul has been creating products that have won numerous industry awards, wowed customers and earned him the reputation he has today. His first book ‘Adventures with Chocolate’ won the World’s Best Chocolate Book at the Gourmand Cookbook Awards in Paris, was shortlisted for the Andre Simon Award and included in the Independent’s Top 50 cookbooks. Paul is a regular on our television screens in the UK, with appearances including This Morning and Sunday Brunch, The Apprentice, Junior Masterchef and Paul Hollywood’s Pies and Puds and in the US on The Nate Berkus Show and The Today Show. In 2014 Paul was named Outstanding British Chocolatier by the International Chocolate Awards.

Course description

Have you ever wondered how to make your own Easter egg? In this course master chocolatier Paul A Young will show you how you can create the perfect Easter egg at home.

This course will take you through, step by step, everything from which chocolate and cocoa levels to use, melting and tempering chocolate (to create the all important shiny finish on the chocolate egg), what to use to mould your Easter egg halves and how to create a thin even layer of chocolate, through to decorating your egg at a professional standard.

All of Paul’s chocolates are natural and handmade, so you'll be able to learn directly from an award-winning chocolate maker.

The skills demonstrated in this course will give you the artistic license to create chocolates or chocolate eggs in any shape and size, for any occasion.

 

You'll learn:
  • how to temper chocolate
  • preparing an Easter egg mould (and what to use)
  • sticking the Easter egg halves together (to form a perfect whole egg)
  • decorating ideas for your egg and how to get the whole family involved
The course includes:
  • 1 on-demand video lesson - presented by Paul A Young
  • lifetime access to the video, notes and interactive class
  • flexible classes - join and learn when and where you like
  • downloadable lesson notes
  • practical chocolate making assignment
  • access on your mobile, PC, Mac or laptop
  • small interactive online classroom - practice and chat online to students from around the world
Time to complete the chocolate Easter egg making course:

Every student is different but in general we think the whole course will take around 3 hours 45 minutes to complete including:

  • Video lessons: 45 minutes in total
  • Course notes: 30 minutes per lesson
  • Making your own chocolate Easter egg with decoration: at least 2 hours
  • Interactive classroom time: 15 minutes
  • Tutor feedback review (Expert level): 15 minutes
You'll need:

Paul will teach you how to temper chocolate on a tabletop - so you'll need a cool flat surface to spread the chocolate on.

He uses 64% Madagascan chocolate - you can use dark, milk or white chocolate.

  • Chocolate scraper
  • Palette knife
  • Metallic powders otherwise known as shimmer powder or lustre dust for decoration (colours Paul uses are copper, bronze, scarlet, gold, silver)
  • Microfiber cloth
  • Baking paper
  • Cutter or metal ring
  • Pan
  • Heatproof bowl
  • Hairdryer or heatgun
  • Digital thermometer (optional)
  • Artist or pastry brush
  • Large wooden spoon
  • Cotton glove or food handling gloves
  • Baking tray
  • Medium chocolate easter egg mould 12 cm from top to bottom made of polycarbonate (two halves in one mould) OR • Multiple egg mould (7cm eggs and 4 whole egg moulds) • (If you can’t buy a mould, buy a shop bought easter egg and use the plastic moulds that hold the egg in place in the packaging)

Optional for filling: Truffles, mini chocs

Optional: Decoration for egg piping bag, cocoa butter colourings, paint with edible food colouring, shredded paper

The course is suitable for all levels - beginnners to expert chocolate makers.

Ready to get started?

Just add the course to your basket above - choose the 'Expert' option for personal feedback from Paul on your Easter egg and chocolate making techniques and questions.

Any questions? Contact us by clicking on the orange speech symbol - we'd love to hear from you.