These enable you to see when the chocolates are set. The set can be observed by a loosening from the sides of the mould as the chocolates draw away from the plastic. The plastic moulds, being pliable, also allow you to nudge and shift the chocolate out of the mould. Although delicate they will last for some considerable time if treated gently when cleaning and when removing the chocolates. Always clean you moulds both before and after use in warm soapy water, rinse and dry well.

Line your refrigerator freezing compartment (which should not be iced up) with silver foil - this is where you will set your chocolates.

Choose moulds that will form solid chocolates such as flowers or animals.

Clean and polish moulds using good quality cotton wool. Use cotton buds to clean the edges and more difficult to reach corners and patterns. This will ensure that your chocolates are shiny when set. The more you polish the insides of the moulds the glossier your finished product will appear.

Place your moulds in the freezing compartment for a few minutes so that they will cool before you fill them with liquid chocolate. Be careful that no condensation forms in the moulds. Your moulds must be cool especially if you are working in hot conditions.

YOU ARE NOW READY TO FILL YOUR CHOSEN MOULDS

Fill and icing bag or tube about 1/2 full with liquid chocolate.

Squeeze lightly to fill moulds - filling a couple of rows of the tray at a time. Do not over flow moulds Stop chocolate running out of the nozzle by putting your finger over the tip between filling each separate mould.

When a couple of rows have been filled put down the bag or syringe and bang your tray of moulds on the table firmly to expel air bubbles. If the level of the chocolate goes down after this operation then you can refill the mould.

Continue filling and banging to distribute the chocolate. When all moulds are filled clean round the edges with a small plastic spatula - pushing back any overflowing chocolate into the mould

Put the filled moulds into the foil lined freezing compartment and leave for between 10 and 30 minutes depending on the thickness of your chocolates. It is important that the cooling process is even and that the chocolates are not over cooled before removing from the moulds.

Check your moulds often for signs that the chocolates are set - a thin layer of air between mould and chocolate.

Remove from the moulds by pressing out onto a dry, clean tea cloth.

Your room should be steam free.
You may press the mould away from the chocolate to distribute air in those that appear to be set.

DO NOT ATTEMPT TO REMOVE CHOCOLATES BEFORE THEY ARE FULLY SET - REMEMBER THAT HEATING AND COOLING OF CHOCOLATE MUST BE ALWAYS GRADUAL!

Leave chocolates to let gloss appear. Handle them as little as possible as your hands will mark them. Keep at room temperature for 24 hours before packing.

Store in a cool dry place - if you must store them in a refrigerator cover well with silver foil