Prepare the mould by combining the two halves, by fitting together perfectly.
Lock the mould by using rubber bands in more points depending on the shape of the mould. Pour the pre-crystallized chocolate, or the other materials, let crystallize completely. It is important to cool quickly the chocolate subject by placing it in a cold environment…
…to avoid an improper chocolate crystallisation, which may cause an anomalous white colouration in the central part of the subject.