INSTRUCTIONS FOR USING CEP MOULDS
When moulding chocolate ensure the moulds are dry and polished. Cornflower is an excellent polishing agent but remove all traces before use.
Melt chocolate in a basin over a pan of hot (not boiling) water. Do not allow water to boil or come into contact with chocolate. Alternatively, use a microwave oven. Stir chocolate until it is free flowing.
Pour into mould and tip from side to side until surface is covered to required thickness. Pour off excess or paint over with a pastry brush, giving at least three coats and allowing each coat to set prior to the next coat.
Place mould face down on a cool, flat surface. When the chocolate is fully set, it will shrink away from the mould. When handling the moulded shell use greaseproof paper or disposable gloves, otherwise the heat from your hands will dull the surface.
Join the two halves together by means of melting the edge of chocolate on a warm, flat surface and bringing the halves together.
If you are unsuccessful at the first attempt, nothing is wasted, simply re-melt the chocolate and start again.
CEP Moulds can also be used for sugarwork and almond paste. Any good sugarcraft book will have the recipes you require.
CEP Moulds are heat formed. Do not wash them in boiling water or place them on a hot surface.
WARNING: DO NOT FILL MOULDS WITH SUBSTANCES OVER 70° C