 picture 1: Cleaning the mould |
 picture 2: Tempering, i.e. cooling down very carefully the bulk chocolate |
 picture 3: Making sure that the chocolate is within a temperature range of 1° C |
Have you ever watched somebody making chocolates from scratch - as far as one can make chocolates from scratch? No? Then take a look at these pictures:
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picture 1: Cleaning the mould |
picture 2: Tempering, i.e. cooling down very carefully the bulk chocolate |
picture 3: Making sure that the chocolate is within a temperature range of 1° C |
 picture 4: Smashing the tempered chocolate into the molds so that airbubbles disappear |
 picture 5: getting rid of chocolate so that there is space for the fillings |
 picture 6: scraping off the excess chocolate |
 picture 7: the chocolates are now ready to be filled |
 picture 8: putting the fillings into the chocolates |
 picture 9: dash the mould onto the board to shake out the chocolates which have been covered with a bottom layer |
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