How to make a chocolate Easter egg

You will need 400-500g of chocolate, depending on the size of your moulds. Mine were from Lakeland and cost £3.49 for 2 large egg moulds and 36 mini eggs. I also got a set of silicone duck and rabbit moulds which are £8.99
Photograph: Steven Joyce

Break the chocolate into similarly sized chunks, so it will melt easily and evenly
Photograph: Steven Joyce

It's best to melt the chocolate slowly in a bowl over a pan of hot water, rather than on the hob - you don't want the chocolate to get warmer than 42ºC (44ºC for dark chocolate). If you don't have a cooking thermometer, dip the crook of your little finger in the chocolate – if it's barely warm, you're doing fine. If you want a glossier finish to your egg, take a few extra minutes to temper it. David Lebovitz explains how (and why) here
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Using a ladle fill the egg mould about a quarter full with chocolate, then tilt and twirl the mould until the chocolate covers the whole thing. Tip the excess back into the bowl. Do the same with the other half
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Wipe around the edges if any chocolate escapes the mould (I didn't do this, and you can tell when you put the two halves together)
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Leave the first layer of chocolate to set and if you're using one, fill the silicone mould with chocolate using a teaspoon. Again, clean up the edges where necessary. When they're all full, give the mould a shake and a tap, to dislodge any air bubbles. Put in the fridge to set
Photograph: Steven Joyce

Once the first layer of chocolate is set in the egg mould, pour in another ladleful and swirl the chocolate round again. You'll need to do this three of four times until the egg is thick enough. Don't allow the excess to pool in the bottom of the mould – you'll end up with fragile edges and rock-hard centre
Photograph: Steven Joyce

Put the egg halves into the fridge to set. After an hour or two, take them out and gently but firmly pull the corners of the mould – the egg will pop out easily
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Pop out your ducks and rabbits at the same time
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Using a teaspoon or pastry brush, paint the edges of the two halves with melted chocolate ...
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... and glue them together. Put the whole egg back in the fridge for 5 or ten minutes to firm up
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Finished! Decorate by gluing on sweets or crystallised fruits or flowers with more melted chocolate. If possible, try not to eat the entire thing in one go
Photograph: Steven Joyce