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Michelle Chan

Chocolate Easter bunnies

Ingredients

500g dark chocolate

(Makes 2-3 hollow figures)

Method

1. Chop the chocolate  into  small pieces.

2. Temper the chocolate by heating in a bowl set over a pan of hot (not boiling) water, stirring with a spatula until melted.  The temperature of  chocolate should not rise  above 48?C.

3.  Remove chocolate from the heat. Check the temperature by touching a little bit of chocolate to your lip. If it feels slightly warm, it is the correct temperature. If it  feels hot,  leave it to cool slightly.

4. To finish  preparing the chocolate, add a  piece of  unmelted chocolate into the bowl and gradually fold it in.

5. Wash the moulds in warm soapy water and dry them thoroughly. Use a pastry brush to paint the inside of the moulds with the melted chocolate. Make sure all the details of the mould are coated.

6. Use a small strait edge knife to trim away any excess.

7. Fill one half of the mould with chocolate and place the other side of the mould on top.

8. Secure the mould with elastic bands, turn the mould repeatedly and lightly tap the sides to distribute the chocolate and avoid air bubbles.

9. Place the mould flat in the freezer until the chocolate starts to detach from the mould.

10. Use a small sharp knife to gently release the figure.

Easter biscuits

Ingredients for biscuits

One vanilla bean

200g unsalted butter

125g powder sugar

4 egg yolks

Zest (skin) of half an orange

A pinch of baking powder

A pinch of salt

300g plain flour

Ingredients for coloured icing (optional)

1 cup of powdered sugar

2 teaspoons milk

2 teaspoons corn syrup

Food colouring

Method

1. Cut the vanilla bean in half and scrape out the seeds with a spoon. Finely chop the orange zest.

2. Place the butter, sugar, egg yolks, vanilla bean seeds and orange zest in a medium mixing bowl. Beat with an electric food mixer at low speed.

3. Combine the baking powder, salt and flour and add it to the mixture in two portions. Beat on low speed just until incorporated.

4. Remove the dough from the bowl and wrap it with plastic cling film. Let it rest in the refrigerator for at least one hour.

5. Roll out the dough using a rolling pin dusted with flour. It should be about a quarter of an inch thick.

6. Make a template by drawing the design of the biscuit shape on a piece of greaseproof paper. Trace it onto the dough.

7. Use a small sharp knife to cut out the shape, then transfer the dough to a baking tray lined with more greaseproof paper. Bake for 15 minutes at 200?C.

Icing (optional)

8. Place the powdered sugar and milk in a small bowl. Stir until smooth. Add the corn syrup and mix until the icing is smooth and glossy.

9. Divide into four separate bowls, and add one quarter of a teaspoon of different food colouring to each.

10. Spread the icing on top of the biscuits and decorate. Leave to set.



Bunnies and biscuits