Solid Chocolate

1. Molds must be clean and dry.
2. Fill molds with melted chocolate and tap on table to remove air bubbles.
3. Chill mold in freezer until set (about 3 minutes)
4. Tap mold gently to remove chocolates.

Filled Chocolates

1. Quarter fill the mold with melted chocolate and tap to remove air bubbles.
2. Brush chocolate evenly up the sides of the mold to make a shell and freeze until set (approximately 2 minutes).
3. Add filling such as truffle, nuts, fondant. Fruit, etc.
4. Fill to top with melted chocolate and tap gently to remove bubbles.
5. Return to freezer to set (about 3 minutes), remove and gently tap out chocolates.

Marbled Chocolates

1. Spoon a little white and dark chocolate separately into dish.
2. With a teaspoon swirl the white into the dark chocolate to make marble patterns.
3. Gently scoop up chocolate and fill mold evenly.
4. Tap to remove air bubbles and freeze until set (about 3 minutes). Then tap out chocolates.

8 oz (225 g) compound chocolate makes 25 - 30 chocolate shells or 10 -20 whole chocolates, depending on the size of the molds.