Joe, the plastic wrap or parchment (or waxed paper) is, as it says, used to prevent a thick skin from forming on top of the chocolate cream. If left to its own devices, the cream could form a rubbery skin up to 1/4" thick - which you'd have to peel off, as it would be unpleasantly chewy if you simply stirred it back into the filling. Put the plastic wrap (or whatever) atop the hot filling, and refrigerate it that way - wrap intact - until it's completely cool, which will take at least several hours. Does this help? good luck! PJH

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