(LARGE CLEAR)
- Clean the mold and make sure its completely dry. Dry with a clean cloth.
- Assemble the mold by "seaming" the halves together.
- Melt chocolates (12-24) according to package instructions. Consistency should be runny with no solid bits.
- Pour in the melted chocolate through the opening and replace the plug (you may need to tape it)
- Rotate the mold to coat the inside entirely. Continue rotating for about 1 minute to ensure even coverage.
- Occasionally tap or bounce the mold to eliminate air bubbles.
- Place mold in the fridge for 1-2 minutes.
- Remove from fridge and repeat the rotation to distribute any pooled chocolate. Return to fridge for another minute and repeat this as often as needed (usually 3 times).
- Remove the plug and check the inside for any remaining liquid. If there is some visible, rotate again to redistribute (no plug is necessary)
- Once solidified in the mold place in fridge for around 30 minutes. NO PLUG!
- The piece will be ready when the chocolate has solidified in the mold and completely pulled away from the mold (you can tell because there will be foggy appearance with no dark patches). Now you can separate the mold to ensure it has set.
- Return back into the mold and fill as you please through the unplugged hole.
- To hide the hole: Once filled, use the plastic plug to make a hole cover, coating it and chilling it. Once hardened, place on the hole and using a warmed flat knife, smooth the area. It will be flat but that will give you a way to stand it up.
- Do not use the freezer for chilling.
- Chill another 5-10 minutes before smashing
- Do not leave in the fridge for more than 1 hour
- You can melt more melts if you need to to cover cracks.
- Wash with soapy water and do not use in dishwasher or microwave.