Ingredients: Chocolate Lamb
Preparation: Chocolate Lamb
Brush the mould with tempered Carma Milk Claire chocolate and clip the mould together.
Fill the mould and tap out the excess chocolate.
Pipe a puddle of chocolate and place the mould into it.
Place into a 12 ̊C fridge for 2 hours.
Unclip the mould and release the chocolate animal.
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