1 Melt the chocolate to a container (such as a cup) in the heat (preferably with hot water to prevent the chocolate from burning) melting, this time with the thermometer to measure the temperature of the temperature of the chocolate should be at more than 35 degrees,

2 Cooling down Find a stainless steel basin or something, a portion of the chocolate spread on the bottom of the basin, the chocolate will be cooled. stainless steel basin or something, will be part of the chocolate spread in the bottom of the basin, let the chocolate cool down (pay attention to time is not too long to prevent the chocolate solidified) and then the basin in the chocolate in the transfer back to the container and stir well, so that the whole container of chocolate cooling

3 Repeat the process until the temperature of the container of chocolate to 27-30 degrees on the chocolate you can pour the chocolate into the molds and Shake the mold gently to remove any air bubbles

The above method is based on the principle of thermoregulation of the chocolate, which aims to optimize the crystalline structure of the fats contained in the chocolate, a process that is essential for the production of chocolate.

You usually buy what dove Hershey's Cadbury's or something will have this process, but the industrial production of thermoregulation by the equipment to complete and I teach you how to do it manually

Of course, the above method of the temperature point applies to the higher content of cocoa butter chocolate, some of the market super-cheap chocolate cocoa butter content of the very little this temperature is not very suitable

Lastly, I wish you all the best in making your favorite handmade chocolates!