Use disposable foil plates or pie dishes - large or small, preferably with straight sides to make chocolate cases or stands. It is important that there are no dents in the bottom or these will show up in your finished product.

Before staring clean your mould well with cotton and cotton buds

Pour liquid chocolate into the mould filling about 1/2 full - swirl the chocolate around the mould and bang to get rid of any air bubbles.

Use a small bristle brush to distribute the chocolate evenly up the sides of the mould. Work quickly before the chocolate has chance to set.

Bang again.

Brush around the edges again and leave to set at room temperature. Use a plastic tool to run around the top edge to straighten it.

When set coat again.

Always make certain that your case is thick enough.

Several layers will be needed to obtain the right thickness. The case must be thick enough as it will be required to hold your chocolates or a glass holding chocolate sticks. Paint the edge again after the final coat and leave to set at room temperature.

When fully set remove the foil case by gently snipping the edges and removing.

The case may be covered on the outside with a squiggle pattern if you are using it for a stand or if you wish to use it as a container the bottom and inner sides may be decorated