Molded Easter chocolate bunnies from tempered dark, milk and white chocolate

Melt each chocolate in a bowl over boiling water, the bowl never touching the water.

Cool in the refrigerator until the chocolate drops to 79-80F, 26-27C (transcribed '7980F, 2627C').

Bring dark chocolate back up to 31C; milk and white chocolate are given as '2930F' and '2829F' as transcribed (scale not usable).

Optionally coat the eye, ear, belly, toe and tail cavities of the mold with white chocolate first.

Assemble the mold and fill to the top with dark or milk chocolate; refrigerate to set about 10 minutes and repeat once.

For open molds: fill, tap on the counter, flip and drain, clean the edges with a spatula, let set and add a second layer.

Variation: 'bunny surprise' hollow bunnies in milk chocolate, flipped and tapped hard to drain well, then likewise with white chocolate.

Refrigerate the finished pieces at least two hours, then carefully demould; optionally fill with mini Easter chocolate eggs.