"Amazing chocolates everytime!!"
24 September 2012
Amazing! Chocolates pop out each time, with ease. Only downside is there are no instructions or tips! I've found popping the mould in the freezer for 5-10mins before using, and then for the same time between layers of chocolate works best. Also fillings are best when cool. I usually also put 2 layers of chocolate on the main shell of the chocolate to make sure its not too thin, but whatever works best. Try to get patisserie chocolate for them, as its thinner and easier to spread! (and use a silicon pastry brush) Experiment with fillings - I often use a chocolate ganache, caramel or coconut!