When Should you Demould your Chocolate? Chef Leo explains how to know when chocolate is ready to demould — and why it sometimes refuses to come out clean 👨‍🍳✨ If chocolate is hard to release, it’s usually because of: ❌ Moisture in the kitchen or mould ❌ Poor tempering, which stops proper contraction Perfectly tempered chocolate naturally pulls away from the mould, giving you a clean release and a glossy finish. Timing and technique make all the difference. 👉 Next Professional Diploma Intakes:

💘 This Valentine’s Day, fall in love with a skill that lasts. 🍫✨ The Art of Chocolate masterclass teaches luxury chocolate techniques that turn passion into profit. From perfectly tempered shells to seductive, high-end flavor pairings, you’ll learn how to create bonbons that look expensive and sell with confidence. What you’ll master inside: • Pro-level chocolate tempering (tabling seeding) • 15 indulgent, luxury ganache flavors • Complete bonbon production & modern décor • Romantic, Valentine