Temper the chocolate

• Melt the dark chocolate and the cocoa butter over a bain-marie, then cool it down while stirring until it reaches tempering temperature.
• Keep the chocolate at working temperature so it stays glossy and sets with a snap.

Cast the fuselage

• Brush a thin layer of tempered chocolate into the fuselage mould and let it crystallise.
• Repeat the layers until the shell is thick and sturdy, then unmould.

Shape the wings and tail

• Spread tempered chocolate on a sheet and cut the wings and tail planes once partially set.
• Let them harden completely on a flat surface.

Assemble the airplane

• Weld the wings and tail to the fuselage with a little tempered chocolate.
• Hold each piece in place until the chocolate sets.

Finish and polish

• Scrape the seams clean with the bench scraper and brush the surface to a mirror shine.
• Let the showpiece set completely before displaying.