Thanks, Trishiad! First of all I must say that English it not my native language so please exuse my stupid mistakes. As for tricks - I'm VERY new in that chocolate thing. I want to learn and one of the places where I can do it is here, on that great forum. But I can say that there's some differense in the prosess . After we turn the mold and dump out the extra we also swirl it , after that we put it aside to dry a little bit (several minutes) and then we scrape it with... (and here I have a problem. The word that I found in my dictionary for the thing we use for scraping is palette-knife. Does that make sence?) Here's a picture of that thing Only then we put it to special chocolate fridge for about an our or two. That's the main difference that I found. And also I have a question. You said you're learning from books. Can you recommend smth? I already have "fine Chocolates" and ordered "Chocolate obsession". I also found a lot of books in French but I don't know the language. Can you recommend smth in English? THanks a lot!