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Mould your own chocolate Easter bunnies

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Make your own Easter bunny: The perfect instructions for at home

The sunny weather not only brings the first signs of spring, but Easter is also just around the corner. To make your Easter perfect, a chocolate Easter bunny is of course a must. You can now find a large selection of different Easter bunnies in the supermarket, but there's nothing like a chocolate bunny you've moulded yourself. In this article, we will show you how to make your own chocolate Easter bunny. The best thing about making your own is that you can really personalise the bunny.

What you need

Couverture | dark, tempered

Couverture | white, tempered

Couverture | milk, tempered

Cocoa butter | liquid, low

Powder colour | fat-soluble, colours

as desired

Polycarbonate mould

Metal scraper

Silicone brush

Cornet

Make up the chocolate mould correctly

It is simply very important that you use tempered couverture. Whether you use white, dark or milk couverture is irrelevant. Use the couverture that tastes best to you. Don't know how to temper couverture correctly? This blog post explains everything in detail!

This is how it works:

The most important thing when casting figures is that you polish the mould really well at the beginning so that the finished Easter bunny shines beautifully at the end. The best way to polish the mould is to use kitchen paper and clean every part of the mould with it. Above all, make sure that you get into the recesses well so that these are also polished well.

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 Easter bunny has a front and a 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. However, this is wrong as the pupil is no longer visible. You build up from the outside inwards. Once you have filled all the areas of the mould that you want to be dark with dark couverture, you now need to allow them to dry briefly. Wait about 5 minutes for this. Turn the bunny mould over from time to time to make sure that you have painted everything in properly, otherwise the colour of the chocolate you will use to finally ice the chocolate bunny will show through later. Depending on the couverture used, this may look less attractive.

As soon as the chocolate is set, you can now colour in the light areas of your Easter bunny with the white couverture. Again, use a cornet with a small opening for this. Now you can also colour in the eye, as the pupil has already been painted. In this case, it is also important that the bottom layer is already dry, otherwise it would melt and your self-made figure would no longer have a pupil. Once again, fill in all the areas and leave this layer to dry as well.

If you want to colour parts of your bunny, now is the right time. Melt approx. 1 teaspoon of cocoa butter carefully over a water bath. Do not heat the cocoa butter above 40° C. The cocoa butter does not need to be tempered as the proportion is so low that it has no effect on the tempered couverture. Now pour fat-soluble powder colouring into a bowl. Depending on how intense you want the colouring to be, you may need to use more or less powder. Now add the liquid cocoa butter to the powder colouring in the bowl and stir until all the colour pigments have dissolved. Now you can add tempered white couverture and homogenise the mixture. Now fill in all the areas you want to colour with the cornet.

Moulding chocolate correctly yourself

It is simply very important that you use tempered couverture. Whether you use white, dark or milk couverture is irrelevant. Use the couverture that tastes best to you. Don't know how to temper couverture correctly? This blog post explains everything in detail!

Then grab a silicone brush (we advise against using hair brushes, as they tend to lose hair and thus contaminate your bunny figure) and brush the mould with tempered milk couverture. It is sufficient if you really only paint a very thin layer, the main thing is to avoid air pockets. Brush over the areas of the figure that have already been painted.

Once you have painted and piped both halves of the Easter bunny, you can now use a metal horn to clean the edges of the figure. This step is very important because if you don't clean your mould properly, you may have problems or unsightly edges when you remove the homemade chocolate figure. Once you have removed the excess couverture from your mould, you can now assemble it. Add a clip to both sides and a clip to the top edge. The clips are a little difficult to attach, but ensure that the moulds stick together well.

Now hold the mould at a slight angle above your tempering device, use a ladle to help and fill the bunny mould completely with the tempered couverture. Now tap the back of a 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 Easter bunny 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 flowed out, you can now run a spatula over the bottom edge 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 baking tray and place about a ladleful of tempered couverture on top and spread it evenly with a spatula. Rub the bottom edge of the homemade bunny 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, which 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 Easter bunny may break in the mould.

After the 20 minutes cooling time, you can now take your self-moulded Easter bunny out of the fridge. Gently rock the mould to remove the excess chocolate from the base and you will only have chocolate where your mould is. Now carefully run a spatula around the edge of the chocolate mould and go all the way round. During this process, air will enter the mould and your homemade 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 make your own figures at home? Then why not attend our Easter bunny moulding course.

Fat-soluble powder paint or cocoa butter paint?

Do you want to colour your Easter bunny brightly? You need to pay attention to this.

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 using fat-soluble powder colouring when making your own 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. We do not recommend this colouring method for praline creations or chocolate bars, as you cannot create fine sprinkles due to the consistency z.B.. Colour gradients are also more difficult to create with this method and it is completely unsuitable for the airbrush method.

Important basic information

The right mould

Beautiful, high-quality moulds for making your own chocolate figures are absolutely essential for making Easter bunnies. This generally applies to all chocolate products that are moulded. Please never use silicone moulds for figurines, pralines, chocolate bars and other chocolate products. Silicone moulds will never provide the beautiful shine that you can achieve with a polycarbonate mould. Furthermore, silicone moulds are not stable enough and the chocolate products could end up deformed. Use silicone moulds for baking and for desserts that need to be frozen.

Condition of the mould

Only use perfect metal and plastic moulds to make your own chocolate figures. Every scratch and every rusty or non-galvanised spot will have a negative effect on the appearance of the moulded piece. If your moulds have chocolate residue, please never remove it with a hard or sharp object, but rather with warm water. This is the only way to keep the moulds in good condition for a long time.

Polishing the mould

The mould must be well prepared so that casting can take place quickly and effortlessly. Wash the moulds in warm soapy water and then rinse them thoroughly with warm water. Then wipe the moulds completely with a dry cloth until no more moisture residue is visible. Finally, you should polish the mould with clean cotton wool or kitchen paper to give your chocolate product a nice shine.

Can I use any chocolate?

Please only use couverture when moulding your own chocolate products. This is of a higher quality, has a better flavour and, above all, is thinner, which is extremely important for making your own figurine moulds. We offer a variety of high-quality couvertures in our online shop. It is also important that you always temper the couvertures beforehand, because without tempering, the mould will not retain its shine, will turn grey or you will not be able to remove it from the mould at all. You can find out how to temper couverture correctly in our blog post . Or visit our couverture tempering course.

Bunny sticks to the mould

Chocolate usually only sticks to the mould if it has not been tempered correctly. Therefore, do a tempering test before each chocolate product.

Furthermore, such a chocolate mould needs sufficient time in the fridge to cool down completely. If you have taken the mould out too early, simply chill it again for about 10 minutes.

Storage & shelf life

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

We therefore recommend using fat-soluble powder colouring when making your own 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. We do not recommend this colouring method for praline creations or chocolate bars, as you cannot create fine sprinkles due to the consistency z.B.. Colour gradients are also more difficult to create with this method and it is completely unsuitable for the airbrush method.

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

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