Chef Ingo
Nutella Chocolate Egg
The Egg and Nest
4 lbs of semisweet chocolate chips or block.
2 plastic Easter eggs.
medium size marble cutting board (place in the freezer prior to beginning as it must be frozen)
Plastic pastry bag or Ziploc® bag
Hazelnut filling
(makes about 6 eggs)
7 oz milk chocolate chips
4 oz heavy cream
2 oz nutella chocolate spread
Temper your chocolate: Chop the chocolate in small pieces or use chocolate chips. Melt 3/4 of the chocolate in a double boiler and remove from heat. Add the remaining chocolate to the melted chocolate and stir well until chocolate pieces are melted away.
Method
Mold the plastic eggs in tempered chocolate: fill the egg with chocolate and flip over, tap lightly against the egg wall and scrap the bottom. Place upside down on a piece of paper and cool in the refrigerator for about 5 minutes.
Remove chocolate shell from the plastic mold. Color or decorate as you wish.
Place a small amount of melted chocolate into a pastry or Ziploc® bag.
To create the chocolate nest pipe straight thin chocolate lines on the frozen marble. This allows the chocolate to become hard but still flexible for a very short time. While the chocolate still has some flexibility, remove from marble as a group. Bend the chocolate strings into circles creating the nest.
Create the filling by heating up the heavy cream and chocolate in the microwave until melted. Mix until smooth and stir in the nutella (hazelnut) spread.
Fill the bottom of the egg and decorate with nuts, chocolate marbles, M&M chocolates or any of your favorite chocolate goodies.
Chef Mikkelsen
Red Velvet Cake
Ingredients
10 oz pastry flour
¾ cup buttermilk
1 cup vegetable oil
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla extract
2 oz. red food color
9 oz. sugar
1 tsp.Coca powder
2 eggs
2 tsp. white vinegar
Method
Mix all the dry ingredients together. In a seperate bowl mix all the liquids together. Add the wet ingredients to the dry a little at a time, stirring constantly trying not to create any lumps.
If using regular size cupcake pan, bake for 17 minutes on 380 degrees
Cream Cheese Frosting
Ingredients
8 oz. cream cheese
2 ½ oz. powdered sugar
1 drop vanilla extract
1 drop lemon juice
4 oz. butter, room temperature
Crème the sugar with the cream cheese. Add the vanilla and the lemon juice. Add the soft butter.
Plastic Chocolate or Molding Chocolate
8 oz. white chocolate
2 ½ oz. corn syrup
Melt the chocolate. Add the corn syrup and mix well. Pour melted chocolate into a baking pan and cover with plastic wrap. Let the chocolate cool down before using. When the chocolate is ready to use, you can add assorted food coloring, preferably oils.