Step 2. Place some baking paper on your bench and then lay the Chocolate transfer sheet on top - rough side facing up (ie the side that has the chocolate on it). Place the Chablon mat on top making sure you can see a pattern through each chablon cut out.

Step 3. Melt some chocolate - you need around 210 g. I used a whole packet of 300g and it was way too much. Pour the melted chocolate along the top and left hand side.

Step 4. Spread the melted chocolate over the entire chablon mat so that an even amount of chocolate "drops" into each chablon cavity. You also want to try and get a clean finish around each cavity, so that the finished pieces have nice smooth, crisp edges.

Step 5. Let the chocolate set. I found room temperature was fine, as the chocolate is fairly thin, so doesn't take much time at all. If you are working in hot conditions, slip a baking tray under the baking paper and put it in the fridge to set. Once set, gently peel back the mat and your finished pieces will be revealed.