Archive for March, 2010

Vegan chocolates / dairy free Easter eggs

Sunday, March 28th, 2010

If you’ve been searching for a vegan chocolates or Easter eggs and are not inspired by the choice, why not make your own?

They don’t take long to make and would make an extra special gift.

You can buy simple egg moulds from cook shops or try Lakeland.

Squires produce some lovely heavy duty moulds which will last years.

Dairy free white and milk vegan chocolates can be bought from whole food shops, online or some supermarkets.


Easter egg - equipmentYou will need –

  • 100g dairy free plain, milk or white vegan chocolates
  • 2 halves of an Easter egg mould, about 14cm high
  • 1 sheet greaseproof paper on a flat baking tray
  • a large glass bowl
  • spatula

If the chocolate moulds have been used for dairy chocolate, clean and make sure they are really dry.

Polish the inside of the moulds with a piece of kitchen roll. This will help to give the chocolate egg a shiny finish.

If using solely for dairy free / vegan chocolate you don’t need to wash the moulds after using. Just wipe out the mould with a piece of kitchen roll when you are finished with them and wrap in cling film to keep clean for next time. This will build up a layer of cocoa butter which will add to the shine and help to release the finished chocolate egg.

Break up the vegan chocolates into the glass bowl. Microwave on a low setting for 30 seconds. Stir the chocolate. Continue microwaving for 30 seconds at a time, stirring after each 30 seconds until the chocolate has just melted. If there are a few tiny lumps of chocolate left, stir until melted. If they don’t melt, microwave for another 30 seconds and stir again.

Pour half of the chocolate into each mould and swirl around to coat. Don’t touch the egg part of the mould as the temperature of your hands may cause the chocolate to stick to the mould and not come out easily.

Filled chocolate mouldsIf the chocolate is quite runny and only leaves a thin coating – place the mould on the table for a minute then swirl around again. When the chocolate is the right thickness, turn each mould upside down over the bowl to empty out the excess. If the chocolate looks too thin, refill and swirl around again. When it is the right thickness, place upside down on the greaseproof paper and leave to set.

To speed up setting, place the tray into the fridge.

When the chocolate has set you will see the chocolate has come away from the mould in places.

Chocolate eggTake care not to touch the egg part of the mould, turn out each half of the egg.

Rub the moulds with kitchen roll to clean and wrap in cling film ready for next time.

Warm a frying pan over a low heat. Turn off. Gently touch one half of the chocolate egg on the frying pan to melt the edge and stick to the other half of the egg. Leave to set.

Melt 20g dairy free chocolate in the microwave and pour it in a blob onto the greaseproof paper, stand the egg in the chocolate and hold in place with jars until set.


You could pipe a message on the egg with melted chocolate or royal icing.

Make flowers out of sugarpaste or modelling chocolate to decorate the egg.

Before sealing the egg, fill the egg with vegan chocolates, dairy free chocolates, vegan fudge (see recipes) or sweets.

Break up bars of dairy free chocolates to fill.

Buy a sheet of cellophane from your local florist and wrap up the egg, tying with a length of ribbon.

Finished Easter egg

Vegan white chocolate rose wedding cake

Sunday, March 28th, 2010

Vegan white chocolate rose wedding cake

This is a vegan white chocolate wedding cake I made a few weeks ago. This is a popular design with my vegan customers.

Two tiers were filled with vegan vanilla sponge layered with strawberry jam and dairy free ‘buttercream’, the third tier was vegan chocolate cake filled with dairy free chocolate ganache and the last tier was gluten and dairy free chocolate cake layered with strawberry jam and dairy free chocolate ganache.

The cake contained over 5 kilos of dairy free chocolate.

Instructions of how to make this cake can be found in my new book – Iced Gem Bakes and Cakes