Before using your chocolate mould make sure it is clean, dry and grease free. To ensure a shiny finish on your chocolate polish the chocolate mould with cotton wool before use.
Melt your chocolate in a basin over a pan of simmering water and stir until melted.
Pour the chocolate into the mould making sure you have filled the imprints to the top and have not trapped any air bubbles in the mould. Place in a fridge for at least 12 hours to set fully.
When the chocolate has set, it should come away easily from the mould, if the chocolate
is not releasing from the mould, try placing a clean pin in the corners of the mould to
allow some air to release.
Be careful not to handle the chocolate too much or handle in hot conditions.
in hot conditions, if the chocolate begins to melt while handling place back into the fridge.
Inspired to make your own chocolate treats? Take a look at our chocolate pour box moulds here.