Molded Easter Chocolate Eggs

Place approximately three-quarters of the milk chocolate into the top compartment of a double boiler, where it will be gently warmed by simmering water. Periodically stir the mixture with a rubber spatula, ensuring to scrape down the sides of the boiler to prevent scorching. Continue this process until the chocolate has fully melted and reaches a temperature of 113 degrees Fahrenheit (46 degrees Celsius), approximately taking around five minutes.

Next, add the remaining milk chocolate to the mixture and stir until it is fully incorporated and the temperature has decreased to 86 degrees Fahrenheit (30 degrees Celsius).

Using a pastry brush, spread an even layer of chocolate onto the bottom halves of the mold. Place these halves in the refrigerator to chill for 10 minutes. Repeat this process two more times, brushing a new layer of chocolate onto the mold halves and chilling them for 10 minutes each time.

Once all three layers have been applied, carefully remove the egg halves from the mold. Use a sharp knife to trim any excess chocolate or edges, then dip the edges of the egg halves into a small amount of melted chocolate. Gently press the two halves together to form a single, complete egg shape. Place this newly formed egg back into the mold and refrigerate until set, typically taking 10 to 15 minutes.