Making Solid Chocolates
Make sure your mould is clean and dry. Polish the inside of the mould cavity with a clean teatowel or papertowel. This will ensure a shiny appearance of the chocolate. Fill moulds with melted buttons using a warm (but dry) teaspoon or piping bag. Becareful not to overfill. Tap the mould on a bench top to eliminate air bubbles. To set, place in the fridge until there are no wet patches on the mould and it has a frosty appearance (approx. 5 minutes - depending on thickness of chocolate), large chocolates will take longer. Do not leave in the fridge for too long as this will cause condensation to spoil your chocolate. Invert the mould over a clean dry tea towel and gently tap. If chocolates do not fall out easily, return to fridge for a few more minutes and try again.
