If you've ever wanted to make your own Easter Eggs, then Christopher Thé from Black Star Pastry has a few tips for you to make it easier.
 
Chocolate needs to be “tempered” before you can use it in moulds.
 The chocolates will come out easily from the moulds.
 The chocolate will not melt in your hand before you pop it in your mouth.
 The chocolate will have a pleasing crack when you bite it.
 The chocolate will not melt at room temperature and will last longer.
 The chocolate will have a beautiful glossy sheen.

Quick and Easy tempering method:

1. Use good quality “couveture” chocolate, not compound chocolate.
2. If your chocolate is in a block, chop it into small pieces. You can use a food processor to get very small pieces that are easy to melt. Our even better buy chocolate buttons.
3. Put 1kg of chopped chocolate in a glass or ceramic bowl and microwave on 80% power for 2 minutes.  Stir chocolate and return to microwave.
4. Microwave again for 1 more minute on 80% power. The chocolate will still be lumpy with some unmelted chocolate.
5. Add two more handfuls of unmelted chocolate to the bowl to “seed” the process and stir until all dissolved.  There should be no lumps.
6. Let sit until cool, about 28 deg C, stirring well every few minutes. At this point the chocolate should look too thick to use and feel cool if placed below your bottom lip.
7. Microwave carefully on low for 20 second intervals stirring well each time until the chocolate is runny enough to pour in and out of moulds. The chocolate should only be pleasantly warm. Do not over heat or you will have to start again.
8. If the chocolate gets too thick carefully rewarm the chocolate in the microwave as above, stirring very well before using.

To mould the chocolates:

1. Polish insides of moulds with cotton wool to give the eggs a good shine.
2. Pour chocolate into Silicone chocolate moulds up to the top. Scrape off excess chocolate from the top back into the bowl. Invert the mould over the bowl and let the excess chocolate run out.
3. Invert and let the chocolate set a little. Before the chocolate gets too hard use a scraper to scrape off the feet.
4. Let set in the fridge for about ten minutes. Don’t leave the moulds in the fridge too long or the chocolate will get wet with condensation.
5. Tap the mould over a bench to release the chocolates from the mould.
6. Touch one half of an egg to a warm tray to slightly melt the edge. Quickly combine it to the other half.
7. Decorate with whatever you wish.