Nested Chocolate Faberge Egg Engagement Ring Presentation

There is nothing more extravagant and intriguing than a Faberge egg, and nothing that declares adoration more than chocolate.
What better way, then, to present the ultimate token of a lover's commitment than to nest it inside a hand-made, chocolate Faberge egg?
The first Faberge egg was a gift given by Czar Alexander III to his wife, Czarina Maria Federovna on an Easter morning. To the Czarina's delight, inside the jeweled, enamel egg was a golden yolk, and inside the yolk was a golden hen. Inside the hen was hidden a diamond miniature of the royal crown and a ruby egg.
The gift was so successful, Czar Alexander commissioned one for every Easter thereafter, and Faberge eggs stand until today as a symbol of undying devotion.
No doubt, you may not be able to afford a real Faberge egg, but you can bring the same delight to your beloved with this chocolate rendition of a nested Faberge egg.
Use it as an engagement ring case or as an exquisite wrapping for a gift on any special occasion.

Step 1: List of Supplies

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Ingredients:
1. A bag of dark cocoa candy melts
2. A tube of white icing writer
3. Gold Luster Dust or Sugarflair candy decorating powder
4. Fancy candy sprinkles
5. Brandy or vanilla (a few drops)
You can get most of these products at Michael's craft store.

Supplies:
1. A plastic egg form
2. Ice cream scooper
3. Rubber spatula
4. Unused rubber gloves
5. Small sauce pan
6. Small glass bowl
7. Knife
8. 1/2-inch paint brush (new)
9. Tweezers
10. Rubber band
11. Q-Tip

Beautiful work! I'd love to see this done with real chocolate in place of the candy melts. :)

I agree. This stuff tastes awful. Like Hershey's...

Wilton stuff is pretty waxy - it adds to its stability, but takes a lot away from its flavour. Using really good chocolate nets you the same results and is delicious :)

What chocolate do you suggest? For dark? For milkchocolate? Ooh, a white egg would be gorgeous, too! I'll have to research.

If you're in the US, I'd recommend Ghirardelli for milk or dark. It's the upper-end of the supermarket-grade chocolates, and quite tasty.<br><br>For white chocolate, Ghirardelli's not bad, but only barely. Whatever you get, make sure it has cocoa butter in it for the best flavor and quality!

I'm not sure where you are, so it's hard to be specific, since some brands aren't internationally available. Check out wholesale wedding suppliers in your area - they often carry different brands (for those people who make wedding favours, or for flowers on cakes, etc.) and you'll probably have your choice of dark, milk, and white as well as your choice of varying qualities between them; then you can experiment with what works for you taste-wise and in ease of use. A friend of mine makes cakes and favours (she makes the BEST truffles!) - I'll ask her what specific brand she uses; it might be a starting point for you :)

Thanks, kat. The closest thing to a cake decorating store around here is a Michael's craft store. But there's always the Internet, eh?

The interwebz are definitely your friends! There should be lots of reviews of various brands that you'll find, too. Good luck - and I hope to see more chocolate instructables from you :D

Very cool! Nice work!

5 star!

You're kind. Thank you!

Good luck on the contest!<br>AJ

P.S. Yes, there ARE instructibles about tempering right here in the "hood"!

Yabbut, using real chocolate necessitates tempereing, which is a process not for the faint of heart. You can find info online re tempering (i haven't looked to see if there are any instructibles yet). If you're serious about working with "brown gold", there are automated tempering pots, but they're pretty spendy. In any case, the egg you made was simply exquiisite. You do great work!

A faster way to cool than the freezer alone might be ziplocks filled with ice cubes, water and salt. Lay flat the ziplock on a tray in the freezer and nestle the form into the outside of the bag to get a conduction cool outside and a convection cool inside.

i love this idea of making a chocolate egg :) but maybe next time you could use a big spoon and pour a bunch of chocolate in it and tip the egg form aroundso it covers it then just pour the left overs back out. you could even repeat the process with different coloured chocolate to give it a layered effect when you open it

Good ideas. I did try the swirling around trick, but it took an eternity for the chocolate to harden. Any way to speed up the process if you do it that way? Thanks

I've seen chefs working with chocolate molds do just this (filling the mold with pourable-consistency chocolate, then drain out the excess. To speed up the chocolate hardening, they popped it into the freezer to speed up the cooling & hardening time. It worked beautifully!

Oh wow, what an awesome idea! Great job, too.