Through a fine sieve, sift the cocoa butter into the chocolate, brought to the desired temperature. This is cocoa butter in powder form. The proportion of 1% of the mass of chocolate in a bowl. It took about 220-250 g for 2 eggs, until the hand is full, a lot of chocolate goes away, you gradually get used to it and it becomes easier to adjust the thickness of the walls and the rate of solidification. Although we take a maximum of 250 g, which means that we need 2.5 cocoa, and to be sure, 3 g, it's also better to take a little more, it's more reliable.