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Moulding Father Christmas out of chocolate

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Moulding Father Christmas: The perfect guide

If you stroll through the supermarket now, you will see chocolate moulds in all kinds of colours, shapes and sizes everywhere. Father Christmas figures are particularly popular at the moment - after all, it's high season. However, you can only find the classic moulds in the supermarket and buying your loved ones the same chocolate Father Christmas every year is boring, isn't it? That's why we thought we'd show you how to mould these chocolate figures yourself. In our online shop you will also find a very large selection of different chocolate moulds. We will also explain the difference between fat-soluble powder colour and coloured cocoa butter and show you what you need to look out for if you want a perfectly cast mould.

What you need

Couverture | dark, tempered

Couverture | white, tempered

Couverture | milk, tempered

Cocoa butter | liquid, low

Powder colour | fat-soluble, red

Polycarbonate mould

Metal scraper

Silicone brush

Cornet

Production of the Samichlaus

The most important thing when casting figures is always to polish the mould really well at the beginning. This ensures that the end products shine beautifully. The best way to polish the mould is to use kitchen paper and clean every part of the mould with it. Also make sure that you get into the recesses well so that they are also well polished.

Now fill a cornet with tempered dark couverture, cut off a small tip and colour in all the areas you want to darken with the chocolate. Always remember that the figure has a front and back. Important: Colour the pupils of the figure first. It is often forgotten that the make-up of such a figure is based on a layering system and then the eye is first filled with white couverture and the pupil is painted afterwards. But this is wrong, as the pupil is no longer visible. You build up from the outside inwards.

Once all areas have been filled with the dark couverture, leave the mould to dry for approx. 5 minutes. Turn the mould over from time to time to check whether you have really painted all the areas well, because if not, the colour with which you finally cast the mould will show through later. Once you have done everything correctly, you can continue with the next colour.

Once the mould has been completely painted, leave it to set for approx. 5 to a maximum of 10 minutes. Then you can brush it with the couverture that you will ultimately use to mould it. It is best to use a silicone brush and paint the entire mould with the tempered couverture. Again, make sure that you get into every corner of the mould.

Info: Colouring couverture

If you want to give your Father Christmas the typical red coat and hat, you now need to work with fat-soluble powder paint (paste paint will also work, as long as the paint is fat-soluble). Melt the cocoa butter carefully over a bain-marie (not warmer than 40 °C). Depending on the desired intensity, pour a small amount of the powder colour into a bowl and add a small amount of the liquid cocoa butter. Stir the two ingredients together until all the colour pigments have dissolved. Finally, mix in the tempered white couverture and stir until a homogeneous, uniform red couverture is formed. You can then pour this chocolate back into a cornet and decorate your mould with it. Then leave the couverture to set and brush with tempered couverture. The procedure with coloured couverture is exactly the same as with uncoloured couverture.

For beige couverture, simply mix a little milk couverture with white until the desired colour is achieved.

Once you have completely brushed your polycarbonate mould with couverture, you can now clean it using a metal horn. Simply run it over the edges of the mould to give it smooth edges and remove the excess chocolate. This process is very important, because if your mould is not properly cleaned, you may have difficulties or unsightly edges when removing the chocolate figure.

Moulding chocolate

Once you have removed the excess couverture from your mould, you can now assemble it. Add a clip to both sides and one to the top edge. The clips are a little difficult to attach, but ensure that the two moulds stick together well. Now hold the mould at a slight angle above your tempering device, use a ladle and fill the mould completely with the tempered couverture. Now tap the back of a stirring spatula against the mould so that all the air bubbles rise to the top and the couverture can spread evenly. Then turn the mould around and let all the chocolate run out of the Father Christmas mould again. Here too, you should tap the mould again so that the excess chocolate flows out and the self-moulded chocolate figure does not have walls that are too thick. Once the chocolate has run out, you can now run a spatula over the edge at the bottom to clean it and then place the mould in the fridge for approx. 5 minutes.

After the short cooling break, place a piece of baking paper on a cake tin and place about a ladleful of tempered couverture on it and spread it evenly with a spatula. Rub the bottom edge of the mould 2-3 times with the palm of your hand to warm the chocolate slightly and then place it on the smooth surface of the couverture. Warming by hand is important, as this helps the chocolate in the mould to bond better with the fresh surface, giving you a secure connection to the base that is sure not to fall off.

Now place the mould in the fridge for a further 5 minutes. After this time, you must remove the clamps and put the mould back in the fridge for at least 20 minutes. If you don't remove the clamps, there will be too much pressure on the mould and your painstakingly made Father Christmas may break in the mould.

After the 20 minutes cooling time, you can now take a moulded Father Christmas out of the fridge. Gently rock the mould to loosen the excess chocolate from the base and you will only have the chocolate where your mould is. Now carefully run a spatula around the edge of the chocolate mould and go around once. During this process, air will enter the mould and your cast chocolate mould will release from the mould almost automatically. All you have to do now is carefully pull one half of the mould backwards and then the other half. Would you like to do this with your child or see it done live before you cast figures yourself at home? Then why not visit our Father Christmas moulding course.

Fat-soluble powder paint or cocoa butter paint?

Which of the products you use depends entirely on what you are planning to create!

If you want to colour, sprinkle or decorate chocolates or chocolate bars, for example, we recommend using cocoa butter that has already been coloured. This has the advantage that it simply needs to be briefly placed in warm water and is then immediately ready for use. The cocoa butter becomes very liquid and is therefore ideal for creating colourful sprinkles on moulds or for painting chocolate moulds. However, this liquid consistency can be your downfall when working with chocolate figures. If you try to paint the chocolate mould with a brush, the paint may run down and mix with your previous work, making it "dirty".

We therefore recommend that you use fat-soluble powder paint when working with chocolate figures. Due to the added couverture, this is almost as viscous as pure couverture and also ensures a colourful result thanks to the additional cocoa butter.

You can also use fat-soluble paste colours instead of powder colours. These can also be found in the fat-soluble powder colours category. Colourmill colours are oil-based and can therefore also be used to colour chocolate.

We do not recommend this colouring method for praline creations or chocolate bars, as you cannot create fine sprinkles, for example, due to the consistency. Colour gradients are also more difficult to create with this method and it is completely unsuitable for the airbrush method.

Storage & shelf life

The finished moulded chocolate figure can be stored in a cool, dry place away from light for up to 6 months.

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Nutrition declaration per 100 g

Energy value in kJ: 266 kJ | Energy value in kcal: 543 kcal | Fat: 32 g, of which saturates: 18 g | Carbohydrates: 54 g, of which sugars: 54 g | Protein: 9 g | Salt: 0.17 g

 
Posted in: Things to know, Chocolate, Seasonal recipe ideas, Sweet recipes, Chocolate and pralines, Winter & Christmas, Chocolate specialities

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