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White chocolate has a naturally warm yellowish hue, so white food coloring is added to obtain cold colors while staining.
To avoid stains and mold marks on the chocolate bar after hardening warm up the mold a bit with a heat gun before pouring. Also let the mold stay at a room temperature for 3-5 minutes before putting it in a fridge so crystallization will run more even.
Before cutting the filling for sweets you need to make bases. For this purpose it's better to use non-precrystallized chocolate. Due to its plasticity it won't break into rough pieces during cutting.