Fill your mold with chocolate halfway up, and then tap it a few times against the counter to get rid of any trapped air and to get the chocolate into any detail, then fill the rest of the way and tap again. Continue to tap until you see no more air coming to the top. If you over fill just scrape the excess off using a straight edge spatula. Place the mold in the refrigerator until set.



Very carefully pop the piece out by gently holding the mold with your thumbs on top and fingers on the bottom of the mold and flexing it out and up.



  • It is best to use molds that don't have undercuts or deep detail.
  • Do not store finished chocolates in the refrigerator, store in an airtight container at room temperature.
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*Undercuts - portions of the piece that are deeper into the bottom or side of the mold than the rest.