Betty the Baby Bear

• 1 lb. 2 oz. (500 g) bittersweet chocolate, 60 or 70 percent cocoa

Prepare the molds. Clean the molds with cotton wool soaked with 90° alcohol. Place two confectionery rulers on a lined baking sheet.

Temper the chocolate using the method of your choice.

Prepare the chocolate balls. When the tempered chocolate has reached the right temperature, completely fill a half-sphere mold from a ladle so that the entire