Chocolate-Croquant Pyramids

The mold must be completely dry and clean, otherwise the chocolate can develop dull spots later.

Make sure no steam or water droplets get into the chocolate.

Use only as much croquant as the mixture still flows well and can be poured cleanly into the mold.

Tap the mold lightly on the work surface so air bubbles rise to the top.

Best to let it set at a cool room temperature; condensation forms more easily in the fridge.

If they are hard to release, twist the mold slightly or warm it minimally (e.g. with your hands).