Fill the mould completely with chocolate. Tap the mould for 15 seconds. Wait 50 seconds before emptying the excess chocolate. Deburr the edges. Put the mould in a cold place at 4°C/ 39,2°F for about 10 minutes. Let the mould return to room temperature for 2 to 3 minutes and pour the second layer, emptying the mould immediately. Put in a cold place at 4°C/ 39,2°F for about 20 minutes. Remove from the mould.
