If there were two things that were born to be together, it’s chocolate and peanut butter! If you’re a fan of this sweet combination, Borgata’s Executive Pastry Chef Thaddeus DuBois has created the ultimate treat: a Chocolate Peanut Butter Egg that’s exclusively available at Borgata Baking Company. These colorful eggs are filled with a creamy peanut butter blend that make them the perfect Easter treat.
If you’re feeling crafty at home and want to make a set of these delicious chocolate eggs, here’s how Chef Thaddeus creates these one-of-a-kind concoctions:
Tools and Ingredients:
- Egg-shaped plastic mold(s)
- Colored cocoa butter
- Peanut Butter filling (peanut butter, sugar, milk chocolate, chopped dry roasted peanuts – blended)
- Tempered chocolate
- Polish molds with cotton, making sure they are completely clean. Hint: Everything that is on the molds will show in the finished product, so to ensure you have a smooth, shiny egg make sure your mold is sparkling!
- Heat up colored cocoa butter until melted. Let cool until its 28 degrees C, making sure to agitate every once in a while (this process is called tempering and it will make the chocolate shiny and more aesthetically pleasing)
- When cocoa butter is ready, apply to molds. Splatter and brush to create desired pattern.
- When cocoa butter is set/dry fill mold with chocolate and turn over. Tap and scrape the mold to get excess chocolate out so you have a thin, clean, even coat.
- After approximately 5 minutes, the chocolate will be set. Pipe prepared peanut butter filling into molds.
- Put chocolate eggs with filling into refrigerator until filling begins to harden slightly.
- Seal the bottoms of the eggs with tempered chocolate by piping and tapping the mold gently. Scrape off any excess chocolate so that the eggs will easily pop out of the mold.
- Refrigerate for at least an hour or until the eggs easily release from the mold.