Chocolate - ball preparing is relatively simple but demand some practice besides we need to know the attribute of the chocolate. We need to use a smooth metal pipe, which has been deep-frozen beforehand. I used a copper-pipe filled with crushed-ice and sealed the ends of the pipe. The chocolate should be dense, therefore it should not be too hot, this is important. From a press-paper bag spurt-out stripes in diagonal shape approximately
10 cm in length than do it in cross -heading.
As a result we got reticulated structured tunnel, what we have to lift up from the metal-pipe when it bounded but still flexible and it's still in one block as far as possible. If it done (comes off well), bend the “edge of the tunnel” towards each other, thus we can format it in ball shape. Use plastic-gloves for this procedure, this will isolate the warmness of your hand so the chocolate will not melt.
When making chocolate balls it can become very easy, however it demands some practice first. You have to learn how the chocolate will react when heating and cooling it.