Squeeze out the white chocolate into the cavity. It is important to tap the mould on the work surface a couple of times to ensure the chocolate goes right into the cavities and there are no air gaps.

Add the dark chocolate to the mould.

Clamp together using the fold back clips.

Rotate the 3D mould to achieve an even chocolate coverage.

Place the clamped moulds into the fridge for approximately 15-20 minutes or the freezer for 5-10 minutes to allow the chocolate to set. The setting time will vary for larger moulds like this one so it may need longer in the fridge.

Remove the mould from the fridge / freezer. 

To release the chocolate, turn the mould over and gently push the back of the cavity. take care not to damage the chocolate pieces as they fall away from the mould, you can release the chocolates over a tea towel for 'soft landing'.