1. Break or chop your favourite chocolate into small pieces.
2. Place the chocolate in a heatproof bowl, set over simmering water
until melted. Chocolate can also be melted in a microwave; cook on a medium heat for maximum of 1 minute in a suitable container. Cook for a few seconds longer if not melted evenly.
3. Fill your moulds with the melted chocolate using two teaspoons.
MAKING DOUBLE LAYERED CHOCOLATES
1. Fill the moulds half way with melted chocolate using a teaspoon and leave to chill.
2. When this is set, fill each mould to the top with a different colour
3. Chill until set then turn out your double layered chocolates.
1. Do not over fill your moulds. This will result in a rim around the edge of your chocolate.
2. Real chocolate often has a lower melting point.
3. Wooden spoons can retain moisture, instead use a rubber/plastic
spatula for best results.
4. Chocolate can become very weak if it sets too quickly.
5. Gently tap the bottom of the moulds before leaving them to set to
remove air bubbles.
6. Store in an air tight container or jar to retain a fresh chocolatey taste.
Heat resistant to 260°C/500°C