ExpandI’ll second Kerry, these moulds are the bane of my existence. They look so innocuous and yet are such a pain to demould. I made this batch earlier today and still crushed 3 of them when demoulding but I knew I got the temper right. I think it’s the depth + smoothness
Did you force them out with your finger or did you give the mold a tap and just had them fall out?
What's the ambient temp you're working at?
Did you use the fridge? If so, did you leave them at ambient temp for a bit before that?
What temp do you pour the chocolate?
Do you think it helps that you coated with cocoa butter first? Maybe it behaves the same way a filled chocolate would, with the white chocolate pulling the set cocoa butter back a little further.
Sorry for the interrogation! Just trying to get everything right.
