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Step 1
Temper the chocolate as previously explained for i fancy chocolates and fill the cavities of the mold.
Step 2
Turn the mold upside down and pour the excess chocolate with a rotating movement.
Step 3
With the utility knife, clean the mold by removing excess chocolate.
Step 4
Turn the mold upside down, preferably on an acetate sheet or on baking paper and place in the fridge to cool, for about 10/15 minutes, until the chocolate has solidified.
Step 5
Remove from the fridge and proceed with the filling: you can use the creams Decora Ready to use such as hazelnut, gianduia or pistachio. It always eliminates the flaking air well the mold on the work surface.
Step 6
Pour more chocolate to close and then form the chocolate. Beat the mold again to allow any air to escape. Clean the mold and put in the fridge to cool for about 10/15 minutes, until the chocolate has solidified. Remove the mold from the fridge and with a firm movement, beat it on the work surface to detach the chocolates.
Step 7
The geometric mold allows you to get chocolates from decoraking on the surface. You can complete the decorations using spreads and creams decoraready to use tions such as colored cocoa nuggets or chocolate hearts.
