Chocolates

Method

1. Melt 150 g / approx 5 ounces of chocolate in a microwave or bain-marie until it reaches a temperature of 40ºC / 104ºF (38ºC / 100ºF in the case of white and milk chocolate). Use a bowl and a spatula to melt and stir the chocolate.
2. When it has reached the desired temperature, add the rest of the finely chopped chocolate and stir until you have smooth chocolate.
3. Fill the mould cavities with the melted chocolate, without going over the edge of the mould. If you want you can add some decorative elements (nuts, raisins, cherries, etc.)
4. Level the chocolate by lifting the mould and letting it fall flat on top of the work surface.
5. Leave to cool in the fridge for 20 minutes.
6. Remove the chocolates from the mould by gently pressing the base of each cavity.