I used a couple of large metal egg molds - I crumpled some foil then covered the crumpled foil with more foil. Poured the syrup into the foil in the mold. 

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[b]www.eztemper.com[/b]

[b]www.thechocolatedoctor.ca[/b]

Nice job! Now what sort of "base" did you grow these on? Did you create a hollow chocolate egg and put the solution inside? It makes sense that warmer is better. I know when my kids were littles and we were learning about crystal formation, sugar crystals had to be grown near the furnace vent. 

Disappointing crystals at room temperature- the picture on the right.

Much improved at 30º C. Wish the pictures did a better job of showing how lovely the crystals are on the left picture. I'll try to carefully chip away at the overlying crust to reveal the underlying crystals after I'm convinced it's completely dry and finished growing.  

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[b]www.eztemper.com[/b]

[b]www.thechocolatedoctor.ca[/b]

Yes, generally speaking, the slower you can induce the process, the larger they will grow.  Looking forward to seeing  your results!

I've started playing - just halves so far - I have one that is a room temperature and another that I am crystallizing at 30º C as I read that bigger crystals form at warmer temperatures.

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[b]www.eztemper.com[/b]

[b]www.thechocolatedoctor.ca[/b]

Let me know when you make them, i'll be a customer 8-)

Isn't that amazing! I had no less than 4 of my customers send me the link to this video and ask when I was going to make one. Lol! It will be my project recipe for next Easter - creating smaller versions of this to sell. Can you imagine how much fun it would be for kids to open up?!?

http://www.thisisinsider.com/baking-students-create-spectacular-chocolate-geodes-2017-3

I don't often post things of this nature, but this is just too cool to pass up.  Fantastic imagination and technical work!

updated by @sebastian: 04/11/25 09:27:36