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Step 6Topping off
Now that each mold has been filled, top off the rest of the mold with the remaining tempered chocolate. This is the messiest part, so my approach was to add a second dollop on top of the filling and then continue tapping and stretching the tray until the chocolate evened out. Keep an eye on the amount of chocolate as well - you want to have it be level or slightly under the top of the tray. Once it spills over the top of the molds the Invader will start to look a bit unfinished and messy.
Continue this process while keeping the chocolate at temperature until air bubbles stop forming on the surface of the chocolate.
Lastly, wipe the surface of the tray so the edges of the mold are clear of excess chocolate.
TIP: That messy squeeze bottle can now be cleaned by pouring hot milk into it, giving it a few shakes, and squeezing out a rich hot chocolate.
Continue this process while keeping the chocolate at temperature until air bubbles stop forming on the surface of the chocolate.
Lastly, wipe the surface of the tray so the edges of the mold are clear of excess chocolate.
TIP: That messy squeeze bottle can now be cleaned by pouring hot milk into it, giving it a few shakes, and squeezing out a rich hot chocolate.
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