Insert the silicone mould. Be careful that external borders must coincide.
Fix the silicone buttons to the plastic support with a pressure from the inside. Put the silicone mould in the blast chiller for some hours.
At this point, the mould is ready. For the mousse preparation is enough using only half mould.
Using a small brush or a pastry bag, paint the flowers of the silicone mould with tempered chocolate, wait the chocolate partially cristalize, then pour with a pastry bag the blend in the decosil mould, and let stabilize in the blast chiller for an hour.
When the chocolate crystallization is completed, remove the thermoformed mould by pushing delicately the silicone locks.
Gently remove the silicone mould as if you were peeling an orange.
Serve on a decorated platter
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