Ziliny Holographic Resin and Chocolate Molds - Deep Silicone Thick Bar Mold for Reusable DIY Baking (Windmill and Snowflake)

No instructions, but then read articles chocolate needs to be tempered. Heated cooled to 29c then up to 31 then let cool slightly. Do not pour too warm, results not good. Allow to cool results in much better finish

I really wanted to make holographic chocolate bars for my family so when I saw this mould I thought it would do the job. It was very expensive for a silicone mould but there were several positive reviews with pictures, so I bought it. I have used it several times but never got a holographic design on the bars. I tried Belgian dark and milk couverture chocolate and tempered it correctly each time. I chilled the mould beforehand and placed the filled mould in the fridge before unmoulding. Once I even left it there so long that the chocolate bars had white speckles, but still no success. The bars don’t even have a shine on the sides as the mould isn’t polished. By the time I realised the problem was the mould and not me, the return window had closed. I now have a very expensive substandard bar mould. I should have bought a polycarbonate one instead.