That snap says it all 🍫✨ Handcrafted chocolate bonbons, perfectly tempered for the ultimate crunch. Learn more about our patisserie programs: https://lcbl.eu/australiapatisserie | Le Cordon Bleu Australia

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:

The perfect chocolate and banana dessert! | Top Recipes