And we're going to spread tempered chocolate.

然后我们要铺上经过调温的巧克力。

The beauty about tempered chocolate is it sets very quickly.

调好温的巧克力的好处在于它会凝固得很快。

And you need tempered chocolate, a professional mould, don't use silicon moulds, they're too bendy and flimsy.

你需要把巧克力进行调温，还要用到一个专业的模具，不要使用硅胶模具，太容易弯曲了。

The tempered chocolate that we're adding from the package is going to start the chain reaction of like all those constituent fat molecules in the cocoa butter.

我们从包装中添加的调温巧克力将启动可可脂中所有脂肪分子的连锁反应。

So tempered chocolate in the bowl and we're going to fill the whole mould with your chocolate quite quickly so it doesn't get too thick because the thicker the chocolate, the The thicker the shell.

将温控的巧克力倒入碗中，然后迅速将整个模具填满巧克力，这样它不会变得太厚，因为巧克力越厚，外壳就越厚。