After sealing, moulded chocolates should be stored in a refrigerator at 14 to 16°C for at least two hours. 

The importance of contraction

After sealing, moulded chocolates should be stored in a refrigerator at 14 to 16°C for at least two hours. Without ample cooling, their chocolate shell won’t have time to contract sufficiently. Therefore, it won’t detach fully from the mould, resulting in dull spots after unmoulding.

Watch our tutorials about creating, filling and sealing moulded chocolates to learn the proper cooling procedure.