Step 1:Melt the chocolate to the correct point, then pour it until the marking is smooth. Lightly tap the pan against the sink or table to eliminate air bubbles.
Step 2:Then, place the flexible form on the chocolate, fit the crease form, applying pressure so that the chocolate spreads on the sides.
Step 3:Turn the mould as shown, place it under refrigeration until the smooth shape of the chocolate is highlighted (approximately 12 minutes).
Step 4:Remove the mould with crease, then carefully remove the flexible one. Your chocolate is ready!
