Blog Navigation

Blog categories

View all categories

Search in blog

Latest posts

Kinderriegel Rezept zum Nachmachen
Kinderriegel Rezept zum Nachmachen
Posted in: Sweet recipes, Chocolate and pralines, Chocolate specialities
2025-04-02
0 Liked

Welches Kind liebt schon nicht Kinderschokolade? Deshalb haben wir uns gedacht, dass wir Dir heute zeigen, wie...

Read more
Aperitif carrots filled with a salmon filling
Aperitif carrots filled with a salmon filling
Posted in: Salty recipes, Aperitif and appetizers, Savoury pastries, Seasonal recipe ideas, Spring & Easter
2025-03-26
4 Liked

Are you still looking for a great Easter roll appetiser idea for your Easter brunch? Then our carrot savoury snacks...

Read more
View all latest posts

Popular posts

Temper couverture and chocolate correctly
Temper couverture and chocolate correctly
Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
2018-10-28
55 Liked
How to temper couverture and chocolate correctly so that it can be used for further processing. Here you will learn...
Read more
The most common mistakes when working with chocolate or couverture
The most common mistakes when working with chocolate or couverture
Posted in: Things to know, Chocolate
2023-02-28
6 Liked
The chocolate does not set, gets grey dots or a haze and so on and so forth. Many mistakes can occur when working...
Read more
Mould your own chocolate Easter bunnies
Mould your own chocolate Easter bunnies
Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2019-03-10
33 Liked
You can easily make your own Easter bunnies at home! You can find out how to do it and what you need here. A sweet...
Read more
View all popular posts

Chocolate ladybirds

3 Liked
 

Chocolate ladybird figurine

Who says that a chocolate figure is only ever eaten at Easter and Christmas? And then only Easter or Christmas motifs are allowed. We believe that chocolate can be moulded into beautiful shapes all year round. This time, we'll show you how to mould a beautiful and cute ladybird from the finest Swiss couverture.

It's perfect for the start of spring and the good weather. It will also bring you lots of luck. Make sure you copy it and give your loved ones this lovely chocolate figurine as a gift.

Click here for the short video

In our short reel you can see how this ladybird mould is made
Click Here

What you need

Tempered Couverture | Dark

Tempered Couverture | White

Tempered milk couverture

Cocoa butter colour Sangria Red

Polycarbonate mould Ladybird

Here is the shopping list

All the products we use directly in the shopping basket!
Click Here

Making the ladybird

Prepare the polycarbonate mould by polishing it thoroughly with kitchen paper.

Now you can decide for yourself whether you want to colour the dark couverture in black (Colour Mill colour) or whether the contrast with the milk couverture is enough for you. Whether you colour it or not, the painting process remains the same :)

Pour the tempered couverture into a cornet and colour in all the parts you want to darken. Remember to colour in the ladybird's pupils too. Once the couverture is set, you can now use the white tempered couverture to make the eyes and colour in the wings with red cocoa butter paint. It is best to use a brush for the cocoa butter colour. For even greater colour brilliance, it is best to apply the paint twice. Then leave the colour to dry at room temperature for approx. 10 minutes.

Once the cocoa butter colour and couverture have set, you can brush the two halves of the mould with tempered milk couverture. Then run a metal horn over the mould to clean the chocolate from the surface. This is very important, as otherwise the figure may stick later when you remove it or get an unsightly, frayed edge.

Now join the two halves together, attach the clips and fill the ladybird almost completely with tempered milk couverture. Tap the mould with a chocolate mallet so that any air bubbles rise to the top. Swirl the mould to ensure that every part of the ladybird is covered in chocolate.

Then pour the couverture back into your tempering device. Again, tap the mould with the chocolate mallet and move it in a circular motion. This will ensure that the chocolate flows out evenly and you will end up with a nice, even layer of chocolate.

Run the metal horn briefly over the bottom of the tin to clean it and then place it on a baking tray lined with baking paper. Now place the mould in the fridge for approx. 10 minutes.

Then take the mould out of the fridge and remove the clips. Now pour some tempered milk couverture onto the baking paper, smooth it out, rub the underside of the ladybird briefly with the palm of your hand and then place it on the coated couverture. Now place the ladybird in the fridge for another 20 to 30 minutes.

Finally, you can remove it from the base and take it out of the mould. Wrap the ladybird in a transparent box with a bow or enjoy your creation. Have fun making them!

Storage & shelf life

The finished hollow figure can be kept at room temperature for up to half a year!

 
Posted in: Sweet recipes, Chocolate and pralines

Leave a comment

★
★
★
★
★
Security code

Related posts

Mould your own chocolate Easter bunnies
Mould your own chocolate Easter bunnies
Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2019-03-10
33 Liked
You can easily make your own Easter bunnies at home! You can find out how to do it and what you need here. A sweet...
Read more
Make your own decorative roulade
Make your own decorative roulade
Posted in: Things to know, Cakes, Sweet recipes, Sweet basic recipes
2019-01-17
12 Liked
Make your own decor roulade - we'll explain exactly how in this blog, with lots of tips and tricks from our...
Read more
Cinnamon stars recipe
Cinnamon stars recipe
Posted in: Seasonal recipe ideas, Sweet recipes, Cakes and pastries, Winter & Christmas, Cookies and biscuits
2018-11-22
24 Liked 1 comment
Make your own cinnamon stars with the help of our professionals, with lots of tips & tricks to bake the best...
Read more
Temper couverture and chocolate correctly
Temper couverture and chocolate correctly
Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
2018-10-28
55 Liked
How to temper couverture and chocolate correctly so that it can be used for further processing. Here you will learn...
Read more
Make your own chocolate pumpkin pralines
Make your own chocolate pumpkin pralines
Posted in: Seasonal recipe ideas, Autumn & Halloween, Chocolate and pralines, Pralines
2018-10-20
35 Liked
Make your own 3D chocolate pumpkin pralines - here you get detailed instructions with lots of tips and tricks...
Read more