Happy learners are good learners! A blog for and by LFM pupils in Moscow.

Pour the chocolate to fill the moulds well then level them off with spatula making sure the edges are even and leave to cool for some hours. ( You can do this in the fridge to speed things up,but the chocolates will keep for less time because of humidity they absorb). Give a sharp blow to the moulds as you turn them out onto the flat of a table or a board: if you softened the chocolate well,the chocolates will turn out perfectly and are lovely and shiny. The chocolate could break; this could be because it became too cold in the fridge. If the chocolates do not turn out,perhaps it was not softened correctly, or the moulds were too damp or too hot. 

- Except from the book " For love of Chocolate " by Barbara Golini "