I just tried popping
the chocolate out of the moulds though and there is no «popping».
Not exact matches
Take the
moulds out the fridge and scoop some almond butter into the centre
of each one before covering them with another spoonful
of chocolate.
Make sure the
chocolate does not pour
out of the
moulds.
You will know if you have properly tempered the
chocolate if the
chocolate has contracted away from the sides
of the
mould and falls
out easily.