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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:
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