Easter egg

   Here's how to make homemade traditional Easter chocolate eggs.
Melt the chocolate as described in this link: melt the chocolate.
Just chocolate is ready pour quickly into two half chocolate molds causing them to spin, so completely foderarli, and place immediately in the fridge for two half an hour approximately. Once removed from the fridge to extract from the two halves of the egg, gently press behind the two half-molds; first to bring together the two halves, with a knife even the edges;
    At this point you could combine the two halves with the melted chocolate, but you risk mucking around and spoil what has been done so far.
If you want to do things really well and have impeccable, beautiful eggs and bake a baking sheet empty in a preheated oven for 15 minutes; remove the Pan from the oven and place on baking sheet for a moment the two halves warm so do soften slightly edges and immediately riunitele to recompose the egg making up the edges.
    Hey, Hey where are you going? You put the surprise?!  Yes?! Well.
So now we have our egg ready to be packaged or decorated.
To decorate your egg for example you can dissolve more chocolate, pour in a small paper cone with a small hole at the far tighter and draw embroidery, squiggles, spirals or write "Happy Easter" or names or what best suits you.
Other ideas for decorations, not too sophisticated might be these:

Kranz Easter

   The quantities are for 8 people.
Kranz or Hefekranz or Hefezopf is a sweet bread popular in southern Germany and Austria. The kranz prepares also at Christmas and Easter. Let's see how to prepare it.
Dissolve yeast with a teaspoon of sugar in 5 cl of warm water. Let Act on 15 minutes, stirring occasionally, until an abundant foam appears.
Sift the flour now in a large bowl, in the middle of the pile made a hole and add the dissolved yeast, sugar, vanilla sugar, egg, butter, salt, milk, raisins, almonds and cedar. Our kranz will be really very rich.
    Worked very well the mixture with a wooden spoon (or electric mixer) for about 15 minutes, cover with a damp cloth and put it to rise in warm place until double in volume. Knead dough again for another 10 minutes kranz, split it in half, formed two long rolls about 50 cm, intrecciateli and place them on a buttered baking sheet lined with wax paper.
    Join the ends of the rolls, so as to obtain the kranz. Practiced with the tip of a knife to cut about half a centimeter on each round of Braid and then brush with milk. Place to rise for a second time the kranz in warm place until volume will increase to about one-third (15 minutes). Cook at the bottom of the oven preheated to 180-200 degrees for about 40 minutes.
Paid on kranz still hot icing, prepared by mixing sugar with 1-2 tbsp of boiling water.