Basic Molding Steps

1. Fill the mould with liquid buttons using a teaspoon. (Do not over-fill or allow the entry of water or steam.) Tap the mould on a bench to eliminate air bubbles in bottom of mould and to give a smooth base.
2. Chill the mould in the fridge for approximately ten minutes. If the chocolates are not set, a wet patch will show on the underside of the mould preventing a clean and easy unmolding. Return to the fridge until set.
3. Tap out onto a soft surface. Only a gentle tap is required. To clean moulds wipe with dry cloth or wash in warm water and dry thoroughly. Do not use detergents, boiling water or dishwashers.
4. Nut Centers - Cover the base of the mould with a small amount of liquid buttons. Tap to eliminate any air bubbles. Place a nut in the mould and fill with liquid buttons, tap again for flat base.
5. Layers - layered effect can be produced by allowing separate colors or painted sections to set in the mould before adding the next layer. Make sure layers are not too thin or transparent.
6. Lollypops - Simply place a lollypop stick into the liquid buttons in the mould. Twist the stick until completely covered. Rest on mould and allow to set.

Similarly, cotton or string can be set into the buttons to make a necklace, bracelet or Christmas tree decoration.