What is one way to eliminate small air bubbles that can mar the surface of a hollow chocolate item?

Using a soft brush to paint the inside of the mold with tempered chocolate is an effective method for eliminating small air bubbles when creating hollow chocolate items. This technique allows for an even distribution of chocolate on the mold's surface, ensuring that every corner and crevice is covered. When you paint the mold, you minimize the risk of any trapped air, as the gentle application encourages the chocolate to flow smoothly into all areas, preventing bubbles from forming or remaining stuck inside the mold.

Additionally, this method offers the advantage of better control over the thickness of the chocolate layer and helps in creating a more refined surface on the final product. By building a solid base layer before pouring the rest of the chocolate, you also ensure that the structure is more stable and less prone to imperfections.

Other methods, while they may reduce the effect of air bubbles to some extent, do not provide the same level of control or effectiveness. For instance, carefully pouring the chocolate can still allow bubbles to get trapped in the mold, especially if the pour is too fast or if the chocolate cools too quickly. Similarly, freezing the mold before pouring can lead to uneven textures or unwanted shrinkage of the chocolate. Vibrating the mold gently can help release some trapped air, but it may not