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Published 2012
This type of confection is almost completely different in nature from molded chocolates, where the shell is determined by the filling. The filling can be a layer of ganache, caramel, marzipan, pâte de fruit, or marshmallow, or it can be two or three of these items stacked. The filling is poured into a frame just after it is made, and then it is left to set at room temperature (see Step 8 of the ganache).
Flat surface lined with an acetate sheet or nonstick rubber mat. Using a textured mat on the surface makes the dipped chocolate a little more special than placing it straight on a rubber mat. If you are using an acetate sheet, with or without texture, moisten the surface you will be placing it on first with a water mister. You can also use nonstick oil spray, but this is harder to clean up and it may make the acetate cling a little too much to the surface it is on. Place the acetate on the surface, and then rub it with a paper towel using your hand to smooth out the surface.