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| Melt the chocolate in a Bain Marie or in a microwave container. |
| Using the multi-purpose funnel pour a part of the melted chocolate into the mold. |
| Let the chocolate stick to the cavities of the mold to avoid air bubbles. |
| Pour the remaining part of the chocolate. |
| Fillings may also be placed inside or pieces of nuts may be sprinkled on top. |
| Put the mold in the refrigerator for around 20 minutes. |
| Remove the chocolates from the mold. |
| Apply light pressure to each cavity of the mold. |
| Store the chocolates in a dry container and in a dry place. |