Belgium Chocolate should not gives you problems, pay attention to the numbers of **** on the product, the best Belgium chocolate for moulds is chocolate with 4 ****
For sharp right angels or points use a toothpick or cocktail stick before…"
"100% sure it will work , I have learned this in Belgium, let me know if it helps .
Just finished a 2 year schooling in Belgium to become a chocolatier.
look at the internetsite : www.callebaut.com (very interesting).
If you don't have a machine for this than use a small rubber hammer it sound strange but it's all about the vibrations.
Or vibrated it on a table. Look at www.callebaut.com / callebaut tv a perfect site.