Shell chocolate

1

Fill the glass bowl with white chocolate, put low-heated in the microwave, heated for 15 seconds to 20 seconds to pick up the mix, and so on and so forth until the chocolate melts

2

The molds are pre-heated with electric wind, white chocolate with clean brushes on top of the moulds and quickly erase into the pattern you want

3

Put the molds in the 18-20 degrees centigrade and start melting black chocolate in the same way until it's all melted

4

Make sure that the white chocolate is dryed and filled with the whole mold, and knocks the mold on the table so that the bubbles inside the chocolate are out

5

The moulds were stored in the refrigerator for 10 minutes after being kept at 18-20 degrees Celsius. A little button on the table, a little bit of chocolate, a little bit of chocolate

6

A nice plate of handmade chocolate

7

Put the made chocolate in the ready box, and you can send it to your friends

1. Do not use medium-high or high settings when heating chocolate in the microwave, and stir continuously. 2. Try to maintain the working environment at 18–20 degrees Celsius to facilitate chocolate crystallization. 3. Do not keep it in the refrigerator for too long; about 10 minutes is sufficient. 4. If the chocolate becomes thick during the process, it indicates the temperature is too low; reheat it in the microwave for 15 seconds before continuing to use it.