William Curley Easter egg

A Maple Easter Egg Masterclass with William Curley

Learn to make your own Easter egg with a master chocolatier.

Last month, the Liquid team visited Maple from Canada chef ambassador and master chocolatier William Curley at his London boutique in Soho for an inspiring chocolate-making masterclass and photoshoot.

As part of his work with our friends at Maple from Canada, William demonstrated his skills in making a luxurious chocolate Easter egg.

William Curley Easter egg

Capturing every step of the intricate process on camera, we watched as the decadent chocolate parcels were filled with salted maple caramel and carefully placed inside the chocolate egg. Finally, the egg was sealed and William adorned the finished egg with an edible gold maple leaf motif.

It was impressive to once again watch William, a man of his craft, work effortlessly with chocolate and produce a true Easter treat. We were particularly impressed with his ability to provide an easy-to-follow recipe for aspiring chocolatiers to try at home.

William Curley Easter egg

If you’d like to try William’s recipe for yourself, it’s now live on the Maple from Canada website. Or, if William’s maple syrup salted caramels appeal more, you can find the recipe for those too.

The full Easter egg recipe takes around three hours to complete, while the maple salted caramels alone take around an hour. A list of the ingredients and equipment is included in the recipe, so William’s Easter egg eggstravaganza could be the perfect way to learn a new skill whilst passing the time at home. The rewards for your efforts are well and truly favourable, as it is an essential step in the cooking method to taste, and savour your homemade chocolate Easter egg!

For the time being, due to COVID-19 restrictions, William’s Soho boutique and Harrods concession are closed, but you can still order his incredible Easter eggs, including his maple salted caramel creations and other delectable chocolates from his online store.

Thank you to William for giving us this masterclass and for sharing this gorgeous recipe.