Lift and tap the moulds onto the workbench a few times to remove any air bubbles, then transfer to the fridge for 15 minutes, with the molds placed upright. Repeat the process an additional two or three times until a thick enough layer of chocolate rests in the surface of each cavity. Carefully scrape and smooth off the top edges of the molds using a scraper or the flat side of the knife, between adding each layer. Levelling off the edges is essential so that half cavities of the egg mold adhere together evenly, leaving no holes when sealing. Once you are happy with the thickness of the chocolate layer inside the molds, place them in the fridge for 30 minutes, or until set.