The secret of how to make gluten free Easter egg is simple: There is no secret!!!!
We celiacs we are already more than used to seeing in the packaging of chocolates found in supermarkets, the words “It contains gluten”. Some brands use gluten to improve texture and others are required to put these sayings just for making chocolates in environments that are manufactured other products with gluten (cross contamination).
Now watch
You know those stores that sell products for parties (decor and food products for large productions) ??? So, most bar chocolates – usually 1kg – found in these stores are gluten free. The store I bought, located in SJC, I had a huge rack of chocolate bars milk, semisweet, White, for roofing, fractionated, anyway.. chocolates for all purposes and ALL were gluten.
It is in this kind of store you will also find the molds to make eggs and packaging if necessary.
Therefore, find chocolate gluten to make Easter eggs and other sweets that require large amounts of chocolate, You can not come out as expensive as we thought. If your city does not have this kind of articles and festive food store, look for a wholesaler. Usually 1kg bars are gluten free.
START IN REVENUE!
Ingredients
- gluten-free chocolate bar (min 100g – to make small eggs) the flavor can vary
- Easter egg to form (the one used in this recipe is very small)
- bonbon form
- additives / desired: rice flakes, chocoballs, brown, peanut, etc
Method of preparation
- The first step is to cut and weigh 100g chocolate. Each tablet of these 1kg bars equals approximately 100g, so if you have a scale, 1 tablet is sufficient or.
- Place the chopped chocolate in a container suitable for microwave and heat of 30 in 30 seconds, wherein in each interval 30 second, the pot should be removed from the microwave and chocolate scrambled. Milk chocolate usually need 3 trips to the microwave to melt. Already white, twice is usually enough. If you prefer, Melt chocolate in double boiler, but be very careful not to splash water on chocolate, but it does not harden and revenue goes to the swamp!
- pour the melted chocolate into a smooth surface and cold (kitchen countertop e.g.) to cool. The temperature should be a little lower than that of our body < 36ºC. When your finger relar in chocolate and feel a slight “geladinho” this will be to begin to fill in the form. Ps.: this is optional, you can let the chocolate cool to room temperature, It will only take longer.
- spread the melted chocolate by the form (with a spoon or spatula) until it is completely covered. You need not be perfect because it will be made more layers on top of that, but the more covered stay, best. If you get too chocolate left in the shape, remove with a spoon.
- Immediately cover shape with a paper towel and turn it upside down (to harden faster in the fridge and not to accumulate as much chocolate in egg background). Refrigerate for 10 minutes, or until you feel that the layer is already durinha. The egg in the refrigerator of time will depend on several factors: refrigerator power, room temperature and Chocolate temperature.
- after hardening, remove from the refrigerator and make another layer, this time a little thicker, especially at the edges. Refrigerate for more 10 minutes, this time without paper towels and the way upwards.
- when drying, remove from refrigerator.
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the next step does not rule.
From here you can do more layers or leave with these two only (1St and 2nd layer are required). You can add another layer and play up by rice flakes, or chopping nuts and mix in 3rd layer. It depends on the likes and dislikes of each other.
- to unmold the egg is very simple. Leave it in the refrigerator until the shape becomes dull, with that aspect “geladinha”. At this point the egg will unmold almost alone. If you need a little push, do it slowly not to break the edges.
- if you want to fill the egg as I did in the video, do not remove the form until it is stuffed. Use brigadier or other filling you want to complete each half.
- if leftover melted chocolate DO NOT THROW OUT! Place the ramekins candies and place to chill. You can put them in the egg before closing or simply eat them separately.
How much do Easter egg gluten
The price will match the recipe “gluten” because after all the chocolate used by most industrial kitchens are those of 1 kg bar, unless the big brands who see cross-contamination.
The 1kg chocolate bars are priced in the range of 26 a 34 real. They are not cheap but in compensation to do around 10 small eggs or 2 large eggs (normal size)
To do this little egg Video spent on average:
R$ 1,65 – Shape for small eggs
R$ 1,65 – Figure bonbon
R$ 2,62 – Milk chocolate has split in 100g of 1 kg bar
TOTAL: R$ 5,92 <<<< That would be the price to make a simple little egg, pure milk chocolate. In video recipe used in addition to the milk chocolate, white chocolate, rice flakes, Brigadier nest to fill and milk to cover.
R$ 3,29 – White Chocolate 100g split in the 1 kg bar
R$ 0,48 – Rice flakes split in 50g a bag of 500g
R$ 1,93 – Brigadier ready recipe
TOTAL: R$ 11,62 <<<< Full amount of revenue