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Remove from heat. Stir in remaining milk chocolate until smooth and chocolate has a temperature of 86 degrees F (30 degrees C). Spread one layer of chocolate evenly in the Easter egg mold halves using a pastry brush; refrigerate for 10 minutes. Remove from the refrigerator and add another layer of chocolate to each egg half. Chill for 10 minutes.
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Almond Bark: The base chocolate for the marshmallow eggs is the almond bark. It is easy to work with and sets up quickly. Silicone Egg Mold: Craft stores, online stores and more carry these silicone egg molds you can purchase. This is going to help offer a uniform look to the eggs.
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If using compound chocolate (candy melts, almond bark, melting wafers, etc.) chill the eggs in the freezer for about 5 minutes until hardened. Remove and unmold the chocolates. Fill half of the eggshells with candy. Heat a skillet on low heat for about 20-30 seconds. Remove it from the heat.
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Pour assorted sprinkles and sugars into a bowl and mix. Unmold candy shells and fill half of them with 1 teaspoon of sprinkles mix. Place reserved candy melts into a parchment triangle, cut a small hole in tip. Pipe around the edge of filled eggs, then top with empty shell to form a full egg. If needed, wipe excess off with finger.
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Turn the mold upside-down a centimeter or two above your work surface, and gently flex it to pop the egg halves out of the mold. If you have used the coating or tempered chocolate, it should release easily. The Spruce / Cara Cormack. Fill the bottom of your egg with the treats of your choice. The Spruce / Cara Cormack.
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Step 2: Temper the chocolate. Using a candy thermometer, remove the chocolate from the heat once it reaches 118 degrees F for dark chocolate or 113 degrees F for milk chocolate. Stir in the remaining still-solid chocolate and keep stirring until smooth. When the chocolate reaches 90 degrees F for dark chocolate or 86 degrees F for milk.
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