Please note, that I am tempering 200g chocolate with 2g (1 teaspoon) of cocoa butter powder for the sake of keeping the process simple. If you want to be extra precise you need 150g chocolate and 1,5g cocoa butter for this mould however I find it is much easier to measure 1 teaspoon of cocoa butter (that is 2g) than 1,5g that is difficult to handle for an average kitchen scale.