How do you make a chocolate letter yourself?

1. Chop the chocolate finely with a sharp knife or break it into small pieces. The smaller the pieces, the more evenly the chocolate melts and the less chance it will burn.
2. Bring a pan with a shallow layer of water to the boil, then turn the heat down low. Set your mixing bowl on the pan so the bottom doesn't touch the water. Put two-thirds of the chopped chocolate in the bowl and let it melt gently while stirring regularly.
3. As soon as the chocolate is completely melted, remove the bowl from the pan. Now add the remaining chopped chocolate and stir well. This is called tempering: by adding cold chocolate you lower the temperature in a controlled way and end up with a nice shine and a firm 'snap'. Aim for a final temperature of 31–32°C for dark chocolate, 29–30°C for milk chocolate, and 27–28°C for white chocolate. Use a thermometer to check this.
4. Place your letter mold flat on a cutting board or a baking tray lined with parchment paper. Pour the tempered chocolate slowly into the mold and tap the mold a few times gently on the work surface to release air bubbles.
5. Immediately after pouring, sprinkle your chosen toppings over the chocolate. Think freeze-dried raspberries, chopped pistachios, sea salt flakes or sprinkles. Press them down lightly so they adhere well.
6. Let the chocolate letter set at room temperature for 15 minutes, then place it in the refrigerator for at least 30 minutes. Don’t take it out too early: the chocolate must be completely hard before you remove it from the mold, otherwise it will break.
7. Gently squeeze the mold and tap it lightly onto a surface lined with parchment paper. If the chocolate was properly tempered, the letter will come out easily and glossy. Bring it to room temperature before serving.