Marbled Chocolate Eggs - cooking recipe

Ingredients

18 ounces good-quality milk chocolate, chopped
4 ounces white chocolate, chopped
egg-shaped plastic mold(s)

Preparation

Place 3/4 of the milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and has a temperature of 113 degrees F (45 degrees C), about 5 minutes. Remove from heat.
Stir in the remaining milk chocolate to temper it. Stir well until smooth and chocolate has a temperature of 86 degrees F (30 degrees C).
While the chocolate is cooling slightly, place the white chocolate in top of a double boiler over simmering water. Stir frequently until melted, 3 to 5 minutes. Be careful not to burn the white chocolate, but it does not need to be tempered like the milk chocolate.
Drizzle the melted white chocolate into the egg molds using a spoon, in whatever pattern you like. Place the molds in the refrigerator for 5 minutes.
Drizzle some of the melted milk chocolate over the white chocolate. Brush evenly over the entire surface of the mold with a pastry brush. Refrigerate for 10 minutes. Remove from the refrigerator and add another layer of chocolate to each egg half. Chill for 10 minutes. Brush a third time with chocolate and chill for a final 10 minutes.
Unmold egg halves carefully and trim the edges with a sharp knife. Brush the edges with a little melted chocolate, then carefully bring two halves together to form a single egg. Set back in the mold carefully and chill until set, 10 to 15 minutes.