What you will need:
- Compound Chocolate Melts
- Chocolate Mould Trays
2. Pour some chocolate onto the mould. Most of these moulds were from my childhood and I love the vintage look they bring but I have seen them at craft stores, Spotlight, online and even my local post office!
3. Spread the chocolate out across the tray using a spatula or butter knife.
6. Pop your chocolate mould sheets full of chocolate into the freezer for about 5-10 minutes. You’ll know they are ready when you turn it over and you can see it starting to get slightly whitish in colour through the plastic, or it sounds a little crackly. You’ll just know, believe me.
7. To release the chocolate from the mould, turn the sheet upside down and gently tap it on the table. Make sure you do this gently and close to the table as you don’t want the chocolates to break on their way down. If they don’t come out easily, just pop it back in the freezer for a bit as they may not be set enough.
P.S. A huge thanks to Andrea who gave me all the wonderful tips to make these last week!!