Hit mold against hard surface several times to level out the chocolate and rid
the chocolates of air bubbles.
Not exact matches
Divide the batter between 8 popsicle molds, leaving a half inch at the top for the
chocolate layer later, and tapping the mold against the counter to get rid
of any
air bubbles.
Dollop a small bit
of apricot jam in the centre
of each mallow, then place the biscuit,
chocolate side down, into each
of the moulds, pressing down to make sure there are no
air bubbles in the egg.
Drop a spoonful
of peanut butter on top
of the
chocolate layer and repeat process
of tapping mold until candy surface is flat and
air bubbles removed.
Lightly tap the springform pan on the counter to get rid
of any
air -
bubbles inside the
chocolate mousse.
Fill your
chocolate molds with tempered
chocolate, scrape off the excess from the edges, tap and shake for 15 seconds to release any
air bubbles and ensure all the edges
of the mold are coated in
chocolate.