"Freezing helped minimise breakages"
11 December 2014
I followed the advice given in a previous review and found that freezing the melted chocolate in the spoon mould for 10 mins worked wonders. You have to be careful wiggling the spoons out but the couple of breakages were soon repaired with some left over melted chocolate. I used lots of different types of chocolate to make selection bags for Christmas gifts and found those with additives such as toffee or raspberry the least successful.