I’ve used milk chocolate and I tempered it with the seeding method. But that’s optional, if you don’t want to temper it, just keep it in the fridge after unmolding. Poor the chocolate into the mould and when it’s all covered tap it gently on the table to prevent any air bubbles.
Refrigerate until set. It’s ready to unmold when it looks kind of foggy. Just invert the mould onto a table and it should release pretty easily. If it doesn’t release it’s not ready, so keep it in the fridge for a while longer.
So you see? You CAN have chocolate with fried eggs! Tiny tiny fries eggs, that is!
Eat eggs, eat chocolate, eat your eggs WITH chocolate… and have a happy Easter!