Large Chocolate Bunny

Temper the chocolate. Polish the mold. Warm the mold slightly. Brush the inside of each half of the mold with tempered chocolate. Brushing the molds will prevent the formation of air bubbles. If the mold has an open base when it is clipped together, follow these steps: Clip the two halves of the mold together. Invert the mold so that the opening is facing up. Fill the mold completely with tempered chocolate. Allow the chocolate to sit for 3 to 5 minutes at room temperature. Invert the mold so that excess chocolate runs out. Clean the base and refrigerate for 20 minutes. Unclip the mold and unsnap the mold from the finished piece. If the mold is totally enclosed when it is snapped together, follow these steps: Fill one half of the mold nearly to the top with tempered chocolate. Clip the other half of the mold on the top of the first. Make sure it is well-sealed. Gently turn the mold so that the chocolate inside evenly coats the mold. Continue turning until the chocolate has thickened and is set in place. This will take 10-15 minutes, depending on the size of the mold. Refrigerate the mold for 20 minutes. Unclip the molds and unsnap the mold from the finished piece.Culinary Institute of America