- At 30°C spray crayon molds with cocoa butter coloured in red, yellow and blue before letting the set crystallise
- After crystallisation of the cocoa butter, mold them with temperedBelcolade Noir or Lait Selection.
- After crystallisation of the chocolate, mold the crayons with gianduja tempered at 26°C and close before gianduja has completed its crystallisation.
- After approximately 2 hours of crystallisation, unmold at 16°C
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