Instructions: Method:
HAVE your moulds ready - it must be clean and dry. Fill the moulds with melted chocolate mixture half-way full. Add filling in the centre. Fill up the moulds with melted chocolate. Tap the mould against the table to remove air bubbles.

Chill the moulds in the freezer until chocolate has set. (About 5 to 10 minutes.)

To remove the moulded chocolate, tap the moulds gently against the table. It will slide out easily. Moulded chocolate makes beautiful dessert especially loved by children.

Footnote: Care must be taken when melting chocolate as it burns very easily. It must be melted slowly over gentle heat. If it is overheated or if any water gets into it, chocolate becomes stiff and clogs and loses its gloss.

One of the best ways to avoid this is to break the chocolate into small pieces or chop it and put it in a basin or heatproof bowl.

Bring a saucepan of water to the boil, lower the heat, then place the basin or bowl of chopped chocolate on top.

Leave the chocolate until it has melted before stirring it.

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