Chocolatiers required.

No experience necessary.

Discover how quick and easy it is to make these impressive chocolates at home using our inspiring range of chocolate moulds, from only £2.99.

Drizzling

Drizzle with a contrasting chocolate and they'll go down a storm.

1. Using a dessertspoon, fill your moulds with melted chocolate. Chill until set.

2. Once set, turn out face up onto a baking tray lined with baking parchment.

3. Dip a fork into melted chocolate and, from about 15cm above, drizzle by gently flicking the fork from side to side. Chill until set.

Earn extra brownie points with these two-tone treats.

1. Using a teaspoon, fill each mould half to two thirds full with melted chocolate. Chill until set.

2. When the first layer is set, top up each mould with a different colour melted chocolate.

3. Chill until set before turning out your impressive layered chocolates.

Sure to knock spots off shop-bought chocs!

1. Dip the end of a skewer into melted chocolate and gently dot into the moulds. Chill until set.

2. When the dots are set, use a dessertspoon to fill each mould with a different colour melted chocolate.

3. Chill until set before turning out onto a baking tray lined with baking parchment.

When it comes to melting, chocolate can be surprisingly fussy.

Chop chocolate into small pieces to help it melt evenly (milk & white chocolate scorch easily, so these should be chopped finely).
Melt chocolate in a heatproof bowl set over a pan of simmering water (the water should not be boiling and the base of the bowl should not come into contact with the water).
Alternatively, melt in a microwave: simply place the chocolate into a heatproof bowl and cook on a medium heat for around 1 minute then, depending on the quantity, in 20-30 second bursts.
If chocolate gets overheated (it should not exceed 38-43°C) it may seize, become lumpy and hard to use.