Melt chocolate and fill your chocolate mould with melted chocolate, drain the excess chocolate and put mould into the fridge for 10 minutes
Mix the fondant sugar with the syrup and fill into an icing bag. Pipe into your chocolate moulds.
Close up each mould with melted chocolate. Let set in fridge for 10 minutes then turn mould upside down and gently tap on the table till all chocolates have fallen out of the mould.
Don't overheat the chocolate, it should be melted but not be hot. Set your microwave on 50C or 50% to melt. Polish your mould with a microfibre cloth for an extra sheen to your chocolates. Pack in little wedding favour bags as gifts.
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