Moule tablette de chocolat

We can't say it enough, especially at Easter: homemade chocolate is better than all the rest. You choose your chocolate carefully, melt it at the right temperature, pour it into the molds and sprinkle with hazelnuts, pistachios, almonds, toasted sesame seeds or fleur de sel. What a treat!

An easy-to-use silicone mould

Dark, milk or white chocolate, this silicone mold allows you to create real bars of 35 tasty squares. Once they're ready to be eaten, they're easy to remove from the mold, thanks to the flexibility of silicone.

For perfect melting and tempering of the chocolate, remember to use a bain-marie and a suitable thermometer.