Easter Chocolate Bunny

Steps

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1. 1
   Melt each type of chocolate separately in a double boiler, ensuring the bowl never touches the water below.
   ▶ ≈0:27
2. 2
   Cool the melted chocolate in the refrigerator to 79-80°F (26-27°C), then warm it up to the proper tempering temperature: 31°C for dark chocolate, 29-30°C for milk chocolate, and 28-29°C for white chocolate.
   ▶ ≈0:39
3. 3
   Coat specific cavities of the mold with white chocolate (eyes, ears, belly, toes, and tail) for customization.
   ▶ ≈1:07
4. 4
   Assemble the mold and fill it to the top with dark or milk chocolate. Refrigerate for about 10 minutes.
   ▶ ≈1:19
5. 5
   Tap the mold on the counter to remove air bubbles, flip it to drain excess chocolate, clean the edges with a large spatula, and add a second layer.
   ▶ ≈1:43
6. 6
   Repeat the same process with white chocolate to create surprise bunnies.
   ▶ ≈2:08
7. 7
   Place the finished chocolate bunnies in the refrigerator for at least 2 hours, then carefully demold.
   ▶ ≈2:22
8. 8
   If desired, fill the hollow bunnies with mini Easter chocolate eggs.
   ▶ ≈2:37