Melt half of the chocolate and use a pastry brush or a teaspoon to spread it evenly into 2 silicone egg moulds. Make sure you go all the way to the top edges to prevent them from crumbling later.

Place the moulds onto a baking tray to keep them sturdy and put them in the freezer for 15 minutes.

Boil the potato with the skin on, in unsalted water, until it's soft enough to put a fork through. Drain the water and let the potato cool.

Once the potato is cool enough to handle, peel the skin off and mash it. Try to get rid of all the little lumps- you want it to be as smooth as possible.

Add half of the icing sugar to a large bowl along with the mashed potato and mix. It will become runny and look a little lumpy.

Add the other half of the icing sugar and mix again. You should now have a slightly stiff and glossy fondant.

Add the vanilla and stir it in.

Transfer 2 tablespoons of fondant into a separate bowl, add the food colouring or turmeric and mix well.

Remove the chocolate eggs from the freezer. Scoop some white fondant into each egg, leaving a little space at the top to add more chocolate.

Add a small blob of the yellow/orange fondant into the centre of each egg.

Melt the other half of the chocolate and gently spread a little over the top of each egg. Make sure you spread it all the way to the edges.

Return the eggs to the freezer for 30 minutes.

Pop the eggs out of the moulds and enjoy!