Chocolate Coated Smooth Vanilla Easter Eggs
From:	France, Laval, Quebec, Canada
Comments:	Do not leave eggs to sit for too long before coating them with melted chocolate. These taste even better when prepared 1 month ahead of time.
Servings:	6 large, 8 medium our 16 small eggs

3 cups [600 g] sugar 1 cup [250 mL] water 1/4 teaspoon [1 mL] cream of tartar 1/4 cup [60 g] really cold unsalted butter 1 pinch salt 1 teaspoon [5 mL] vanilla Enough semi-sweet chocolate squares to well coat all eggs

Into a casserole, without stirring, heat together sugar, water and cream of tartar over medium heat, until a candy thermometre registers 238°F [114°C]. Pour this syrup, without scraping the bottom of the casserole, into an ungreased blass dish or onto a marble. Wait for a few minutes, then turn mixture over using a spatula. Whip in cold unsalted butter, salt and vanilla, until firm and really white. Shape mixture into eggs. Refrigerate eggs overnight, onto waxed paper. On the next day, melt semi-sweet chocolate squares into a saucepan. Dip the bottom of really cold eggs, one at a time into melted chocolate, until well coated. Refrigerate eggs for 15 minutes. Dip eggs once more into melted chocolate, until comletely coated; leave to cool completely, until hard.