Mrs. Santa of Easter

Hello Folks!!!

Festivities are a smorgasbord of religious traditions and fine food. From mouth-watering cuisines and delicacies from different parts of the globe to fusion dishes, sweet and savory, there is a certain charm that surrounds a festive season. Easter is one of the most fun celebrations in any child's life - with a basket full of chocolates, nests full of colourful easter eggs, super cute Easter bunnies and lots of sticky buns. 

In Africa, Easter means a long weekend, which creates the perfect opportunity for a large family gathering. We would have lunch parties in our friends house, play in the swimming pool and also have 'eggs'changing.  As children, we had so much fun at the easter treasure hunt game, picking up easter eggs and presents specially kept for us at each doorstep. After the treasure hunt, we used to have the perfect get together! All families, friends and neighbours at home. Every year a different house would host the party. 

There was a very beautiful old lady who lived down the lane. She loved children and always made something special for us just to see the smile on our faces. She used to make hot creamy pudding and chocolate bunnies and fill a whole bag of toffies for all the kids in the neighbourhood. We always waited for Easter to go meet her and return home with a bag full of goodies. We sweetly called her Mrs. Santa of Easter and she enjoyed every bit of our naughtiness and childly innocence !!!

The first chocolate eggs appeared in France and Germany in the 19th century, but they were bitter and hard. As chocolate making techniques improved, hollow eggs like the ones we see today started to be made and remained a favourite tradition. Now, I will share with you a very easy way to make chocolate Easter eggs, just like the ones Mrs. Santa of Easter would make. 

RECIPE

INGREDIENTS

1.Milk or plain chocolate (roughly chopped) – 500g

INSTRUCTIONS

1.Melt 375g of the chocolate in a double boiler while stirring constantly. Bring it to 48°C for plain chocolate or 45°C for milk chocolate and remove from heat.

2. To temper the chocolate, add the remaining unmelted chocolate and stir till smooth. Once it reaches 32°C for plain chocolate or 30°C for milk chocolate, it is ready to use.

3. With a pastry brush, paint the insides of the egg mould until fully covered in chocolate. Refrigerate for 10 minutes. Repeat this two more times.

4. Carefully unmould the halves from the mould and trim the extra edges. Brush the edges with some melted chocolate and attach both the halves together to make an egg. Place it in the same mould and refrigerate for 10 minutes until completely set. 

An old fairytale come true...