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How do you get the egg shape? Is the dough thick enough to hand shape?
Oh fuck yeah. Funny thing is I keep telling my wife we oughtta get a mold to press 'em into 'cuz they hold their shape really well and with the imprecise way in which we make them, they either look like turds or Miracle Max's Miracle Pill, depending on your state of mind: Here's last easter's harvest. Note that the recipe calls for cutting the chocolate with paraffin 'cuz this isn't exactly a "tempering" recipe so we just keep 'em in the fridge. If we had a mold, I probably would bother with tempering because, you know, quality.
