Page 620 - YC Cooking School

2. Allow the moulds to sit at room temperature for about 30 minutes so that the filling

can form a skin.
3. When the filling has formed a skin, cap the chocolates by pouring over more liquid
tempered chocolate and scraping off to create a thin, even chocolate base.
4. Pop this into the fridge to set completely. It should take about 30 minutes or so.
5. To un-mould the chocolates, remove the mould from the fridge then turn over and
twist the mould slightly to allow the chocolates to fall out.

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