Begin with 3 – 4 pounds of tempered chocolate. And a piping bag full of white or colored chocolate.
Using a piping bag filled with white or colored chocolate, “paint” the words or small features of the mold.
Let dry for approximately 5 minutes.
Using a ladle, fill the entire cavity of the mold over top of the dried white or colored details. A small offset spatula will help to spread the chocolate into corners, details, etc.
Tap the molds on your work surface to evenly distribute the chocolate and create a smooth surface
Place the molds on a cooling rack or flat cookie sheet and place in the refrigerator for at least 10 minutes
Remove the molds from the fridge and unmold the chocolate pieces.
