the chocolate compound must be completely melted by heating it in a bain-marie at a temperature no higher than 45°C. Rapid heating or high temperatures can change the taste of the compounds and make them irreversibly thick. Care must be taken to avoid contaminating the chocolate compounds with other substances; it should be noted that even the smallest amounts of water or flour can have deleterious effects on the runniness and storage life of the compounds.
the melted compounds, kept at a temperature of between 40-45°C and occasionally stirred, can be used directly for coating, without the need to temper. The coated products must be immediately put into a cool environment in order to obtain rapid hardening of the coating which, in turn, guarantees a long-lasting gloss finish.
melt the necessary quantity of Nobel and pour it into the moulds at 35-38°C. Place the moulds in refrigerator at a temperature of 5-10°C for 10-15 minutes in order to allow the easy removal.
Warning: we suggest to use moulds having a temperature included between 15 and 20°C.