No, I usually make them a week or so before Easter. However if you screw the tempering up it blooms just like if you stored it for years, and given my humid city it’s really easy to screw it up with condensation water due to the double boiler. (You don’t want to heat the chocolate directly. Seriously. Burnt chocolate is as awful as non-burnt chocolate is delicious.)
So you sell last years (or older???) chocolate eggs somewhere?
No, I usually make them a week or so before Easter. However if you screw the tempering up it blooms just like if you stored it for years, and given my humid city it’s really easy to screw it up with condensation water due to the double boiler. (You don’t want to heat the chocolate directly. Seriously. Burnt chocolate is as awful as non-burnt chocolate is delicious.)