How to Make Easter Eggs Without Conventional Thermal Shock

Chop the chocolate into very small pieces, ensuring all utensils are completely dry (free of any moisture).

Place the chopped chocolate in a very dry aluminum bowl (or pot) and cover it with plastic wrap before placing it in the microwave.

Heat the chocolate in the microwave in 30-second intervals, stirring well after each interval, until most of it has melted, but reserving a few small unmelted pieces.

After partial melting, stir the chocolate vigorously so that the residual heat finishes melting the remaining pieces, making it fluid.

Cover the bowl with plastic wrap and place it in the freezer to cool until the bowl is very cold.

Check the chocolate temperature by placing a small amount on your lower lip; the sensation should be cool, not cold or warm.

Perform the spoon test: spread a thin layer of chocolate on the back of a spoon and place it in the refrigerator (not the freezer) until firm. The chocolate is ready if it doesn't sweat and doesn't stick when touched.

Apply the tempered chocolate to the Easter egg molds, ensuring you cover the entire inner surface. Remove any excess around the rim.

Place the molds in the refrigerator to set until the sides turn whitish (about 95% of the mold).

Carefully unmold the egg shells prepared with this technique.