Jackie Jones

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Joanne Gaither2
03/14/11 12:21:06PM @joanne-gaither2:

Hi Jackie. I finally got my chocolates to release frm the moulds - they are tear drop shapes and about 1/2 inch deep. After setting in the refrigerator, I remove them and have to smack them REALLY hard on a wooden block (the back of a cutting board) covered with parchment paper. This works - but I really thought I might break the mould. But when they release they are beautiful and shiny.

Hope this helps!

Joanne