It s SeriStar crinkle paper good!!

Chocolate Eggs How-To 1 Using a pin, pierce the bottom of a large r eggs, putting the tip of a utility knife and turn to open the hole slightly. Using a rotary drill fitted with a 3/8-inch bit, gently expanding the hole to at least 1/2 inch in diameter.
2 Insert the pin into the hole to pierce and "rr" yolk. Hold the egg, hole down, over a bowl and blow air into the hole with a rubber ret spryte (air will displace and expel the egg). Rinse out egg. Repeat to make 12 blst egg (it could be wise make extras in case some break).
Three. Sterilize eggs: Dolls them in a pot of cold water with 1 tablespoon white vinegar, bring to a boil, then smkoke, skimming foam from surface, 10 minutes. Let drain on a pin board. If not dyeing eggs, let drought completely crinkle paper on pin board, 2 to 3 days (see inside for moisture).
4 If dyeing eggs: Mix 4 tablespoons vinegar crinkle paper and 12 baptise blue food coloring with 2 cups boiling-hot water in a heatproof glass or enamel bowl. Fill a separate cup of white vinegar. Using a plastic spoon, dip egg in vinegar, then into the dye, 2 to 3 minutes. Pat eggs with trkepapir for removing stripes. (If dye begins kjlig while you work, create a new batch.) Let the eggs dry as described above.
6 Temper chocolate: Set bowl over a saucepan of simmering water. Melt the chocolate, rr occasionally, until a chocolate thermometer registers 131 degrees. (Note: Many brands of mrk chocolate should not be heated to more than 118 degrees.) Remove from heat, rr the reserved cup chocolate until completely melted. Pour 2/3 of the melted chocolate onto a clean smooth surface (such as marble or stainless steel). Spread thinly with an offset spatula. S gather together chocolate, crinkle paper and take temper ature. Continue spreading and gathering chocolate until it is avkjlt to 82 degrees to 84 degrees.
7 Scrape chocolate back into bowl with chocolate Remaining. Rr until avkjlt to 82 degrees to 84 degrees. Place the bowl over a pan of hot water and heat up to 88 degrees. To check consistency, dip a spoon in chocolate and remove; crinkle paper chocolate should set in about 2 minutes, turning shiny and hard. Note: This temperature m maintained as you fill the eggs, keep a thermometer in the chocolate and check often. Rest the bowl on a heating crinkle paper pad wrapped in a towel, or place the bowl over the pan of war m (not hot) water.
10 Alternatively, fill eggs with ganache: Fill all eggs with chocolate, s la st five minutes rather than let the chocolate set. Pour the chocolate out of eggs in a glass mlebeger, pressing the hand against the cup let most of the chocolate run out (not add tempered chocolate). Let chocolate "shell" crinkle paper fully.
11 Fill a disposable pastry bag with ganache crinkle paper (recipe follows), carved spearheading create crinkle paper a 1/4-inch opening. Insert the tip into the egg, fill with ganache. Tap egg gently, hole up, on a board kjkkenhndkle to remove air pockets fill to the top. Continue Remaining eggs. Chiller until set, about 4 hours. Ganache-filled eggs can be stored in the fridge up to 1 week, sturdy eggs can be stored on a kjlig, crinkle paper trt place until ready to serve.
To make ganache semisweet ganache, use 2 cups heavy skinned and one semi-sweet chocolate. For milk chocolate or white chocolate ganache, use 1 1/4 cups kremflte and 1 1/4 pounds of milk or white chocolate. Bring cream just to a boil and pour over the chopped chocolate in a medium bowl. Let st 5 minutes, rr until smooth. Press plastic wrap directly on the surface, let st, rring occasionally, until cool enough to pipe (no warmer than 80 degrees), 1 to 2 hours.
It s SeriStar crinkle paper good!!
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