PREPARATION

Heat the form shortly before casting. This avoids temperature, which can make the chocolate spread. Afterwards they will be dull.

Provide an easily sprayable, flexible padding – for example raspberry filling. Also make sure that she is not warmer than 25°C. Otherwise, melt the chocolate shell. Avoid “tails” of the filling overflowing over the edge of the chocolate bowls. This can cause leakage. Never spray the bowls fuller than 1,5 mm from the edge. Good closing is otherwise impossible.

Cool the chocolates for 10 minutes in the refrigerator at 8°C. Pour a little chocolate over the chocolates and ironing with a palette knife. Possibly correct the air bubbles and trill the form as an operating area to prevent the air. Vesicles Put the mold back in the refrigerator at 8-10°C for 5-10 minutes.

Demould than chocolates. Make sure the table is completely clean and lined it with baking paper. Put on the gloves so that the chocolates have no fingerprints. Give the form a soft stroke and turn them over to retrieve. Chocolates from Avoid chocolates that fall on each other, otherwise they lose their income glance look.