Does anyone have tips for effectively sealing a molded chocolate piece when being filled with semi-liquid jelly?
After making the top shell of a chocolate mold, and after filling it with a semi-liquid jelly, the liquid part of the jell will float through a liquid layer of chocolate piped onto the top of the jelly filling. This perforates what will become the “bottom” of the shell when it is de-molded. If my explanation is clear, does anyone have a trick to properly seal the jelly into the mold? The problem is not the thinness of the chocolate layers but that the watery part of the jelly is lighter than the liquid chocolate covering it and therefore floats through the final chocolate layer to perforate its surface.