article_snippet: Food scientist Bernard Lahousse told FEMAIL:  'The smaller the chocolate layer is, the easier the chocolate will melt. '
article_snippet: If you don't have the time to make chocolate from scratch, you can simply melt down any chocolate bar you have to make your own eggs.
article_snippet: Once your chocolate is melted, your chocolate will need to be tempered.
article_snippet: The cooling down process will take some time but if you want to hurry things along, just pop your chocolate into the freezer (no longer than 30 seconds).
article_snippet: Place a stainless steel bowl over a bowl of hot water and add half of your chocolate to a stainless steel bowl.
article_snippet: Stir your chocolate so it melts - and remember to check the temperature.
article_snippet: Bittersweet/ dark chocolate should reach a temperature of 28C-29C;  milk chocolate should reach 27C-28C; and white or coloured chocolate should reach 26C-27C.
article_snippet: Once the first batch has melted, add more chocolate to your bowl, stirring as you go along.
article_snippet: Spoon some chocolate into a mould (you can get them from Lakeland, Denny Craft Moulds or Party Delights) and rotate it so the liquids coats the bottom of the mould.