1. Use MORE chocolate than you think • Overfill the mold cavity slightly • The extra chocolate is what helps: • Push air bubbles out • Create thicker, stronger shells • Thin shells = cracking and dull spots Tip: It’s easier to scrape excess chocolate off than to fix thin spots later. 2. Tap, tap, tap • After pouring chocolate: • Gently tap the mold on the counter • Tap the sides too • This releases trapped air and smooths the shell 3. Use the insert correctly • Place the silicone/plastic insert