Melt chocolate we prefer Lindt or Belgium chocolate it should be at room temperature --- then with a small spatula preferably stainless steel lay the chocolate a considerate amount on the collar immediately wrap around the side of cakes or mini cakes place in cooler or freezer for 10 minutes remove an remove collar gently
Tips on collar cakes do not over freeze as this could cause the chocolate to crack make sure that chocolate is tempered well for shiny coat.. Or use Belgium ready tempered chocolate available at + laeeque home of exotic baking accessories enjoy!!!www.laeequebakeware.com
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