This chocolate mold is made of 1 part silicone + 1 thermoformed support shell .

Flexible and very easy to unmold, these molds allow you to make molds in chocolate of a high level of detail.

In order to properly grasp the details of the mold, during the first layer of chocolate, we strongly recommend the use of the brush, or default spatula or fingers. This will limit bubbles and increase the quality of the final render.

Cover chocolate is preferable in order to have beautiful smooth subjects.

Moulding recommendations:

- Tempering the chocolate to the correct working temperature.

- Make a layer of impression with a brush in order to marry the reliefs as well as possible and to limit the bubbles.

- Tap under the mold to eliminate as many bubbles as possible.

- Pour the couverture chocolate into the mold once or twice.

- Hollow out according to the desired thickness, turn the mold over to empty.</ p>

- Between each pour, with a spatula, scrape off the excess chocolate.</p >

- Leave to set in ambient air or in the refrigerator.

- Unmold the mold flat on a hard, flat surface, tapping lightly.< /p>

- Heat the 2 chocolate parts slightly flat to bring them together.</p >

Maximum use temperature: 60-70°C (avoid the dishwasher).