Combine the two parts
of the mold.


Using a pastry bag, fill the forms with tempered chocolate.

Insert the perforated plate.
 

Empty the chocolate into
the chocolate temperer to create the outer layer of the praline.


With the help of a spatula remove excess chocolate.
 


Remove the perforated plate
before the chocolate crystallizes.jksgnsro;gntrontrr
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Open the mould to remove
the pralines.