Ok, I get it with the cornstarch mold, i actually do that at Easter for marshmellow eggs i never really thought about it for other things though, so thanks. The chocolate molds i've seen are poly carb i believe and the point is down at an offset angle. These were the exact ones this shop used, so enclosing the "top" which turns into the bottom of the chocolate when unmolded was what i was wondering about. But i believe i could do it by using the crystalized method Rat was suggesting. Thanks Rat and Risque great suggestions and i'm going to keep a mental note of that rather "archaic" method for other uses, funny how if we're not in that mind frame we forget what we already know to apply it elsewhere.
Thank you everyone for your input, trulys |