Chocolates: the quick and simple recipe for making them home

Step 12

Gently tap the mold on the work surface at least twice to remove air bubbles.

Step 13

Keep preparing the chocolates until the ingredients are exhausted, always taking care to level the surface with a spatula.

Step 14

Place the silicone mussels on a tray to keep flat, and transfer them to the refrigerator for at least 4 hours.

Step 15

Once the rest time has elapsed, remove the chocolates from the mold by putting a gentle pressure with your fingers.

Step 16

Draw the chocolates on a service plate, bring to the table and serve.

storage:

Chocolates are stored at room temperature, in a tin box and protected from any heat source, for up to 1 week.