Chocolate mold bear sitting

Chocolate mold bear Bobby

Home-made chocolate figures are always the perfect gift. At Easter, chocolate Easter bunnies line the shelves of major retailers and hundreds of chocolate Sami lice are sold in the run-up to Christmas. As an alternative to the Sami bunnies and rabbits or simply as a special gift for in between, chocolate animal figures are particularly suitable. Making one is not difficult. Even children can help make up and pour the chocolate mold. Thanks to this pretty polycarbonate mold, you can conjure up a cute chocolate bear with an approximate final weight of 110 grams in no time at all. The chocolate bear is 8.5 cm long, 6.5 cm wide and 12.8 cm high. With different couvertures or dyed cocoa butter colors for the eyes, snout, nose and feet, particularly sweet and very individual chocolate animal figures are created - be creative and turn this chocolate bear into a real eye-catcher. This figure is sure to delight young and old alike and is the perfect gift for any bear fan, big or small.

Chocolate figure mold - Application

Preparation

Preparation is extremely important for all molds used for casting chocolate molds. Rinse the mold with lukewarm water and a gentle detergent. This must not contain any lye or rinse aid, as this would attack the molds. Then wash off all residues with lukewarm water and dry the mold thoroughly. From now on, you should no longer touch the mold directly, otherwise you will see fingerprints on the chocolate later. Hold the mold by the edge where no chocolate will be poured later. Polish the mold with non-fraying absorbent cotton or a very fine handkerchief. You should only use high-quality, tempered couverture to make chocolate figures. Chocolate from the supermarket will not be liquid enough and will not produce the desired quality. It is best to use a tempering device for tempering, but you can also use a water bath. Make sure that no water gets into the chocolate. This would make it crumbly and lumpy.

Make-up

Now you can start with the make-up. You can use colored cocoa butter paint or tempered couverture. You can also color white couverture with fat-soluble powder colors for chocolate. For a beige coloring, mix 1/3 milk couverture with 2/3 white couverture. To do this, both couvertures must be tempered and not mixed for too long, otherwise they will cool down considerably.

Take the tempered couverture or some melted cocoa butter and start with the outermost layer. Chocolate molds must be painted from the outside in, which means that what is painted first will later be visible from the outside. The best way to apply the paste is with a fine brush, a sponge or by hand. It is important that all materials are clean, dry and free of grease. If you want to draw a pattern with your fingers, you must wear plastic gloves. Otherwise your fingerprints will be visible later. Once the couverture or cocoa butter has dried slightly, apply the next layer. In this way, you work your way further and further inwards. During the make-up process, you can occasionally turn your shape over. This way you can see what your end product will look like.

Pouring and finishing the mold

Once you are happy with all the colored details, let the whole thing dry again briefly. Then take a larger brush. Use this to brush the entire shape with couverture. Use the couverture that you want your product to have in the end. Turn the mold over again and again. There should be no more air bubbles, otherwise these would be visible as holes in the finished mold. Use a metal horn to remove any chocolate from the surface of the mold. Then place the mold halves on top of each other and secure them firmly with the clips provided. Once you are sure that the halves are no longer slipping, you can fill the mold completely with couverture. It is best to use a soup ladle for this. Use the handle of a spatula to tap against the edge of the mold so that any air bubbles rise. Then turn the mold upside down over your couverture bowl, continue tapping the edge with the spatula and wait until the excess couverture has run out. If you now notice that the resulting wall is a little too thin, simply repeat the filling and emptying process. Then use the metal horn to scrape off the bottom drops and place the mold in the refrigerator for 2-5 minutes. During this time, you can prepare the base of the mold. Spread a little couverture on a clean sheet of baking paper. Now press the chilled mold well into it. Place the mold and the baking paper together in the fridge for another 10 - 15 minutes and then again for the same amount of time after removing the clips. Then take the mold out of the fridge, break off the excess base and shape the figure. To do this, carefully insert a spatula into the gap between the mold halves and move it slightly. Be careful, the molds release quickly and the figure should not fall off straight away or be damaged by the spatula. The chocolate figure can now be decorated with fondant, sugar decorations or similar and then elegantly packaged.

Chocolate figure casting courses at miniSchoggi

Our figure casting courses are perfect as a great experience for the whole family or for making unusual gifts. At miniSchoggi, you will learn how to properly polish polycarbonate molds, how to make them up sweetly and how to pour them beautifully thin. You will learn all this from trained confectioners who can also answer difficult questions. This is how young and old create colorful and elegant chocolate figures. Children as young as 8 can take part and make a very special Easter bunny or Santa Claus - so you can enjoy a particularly magical Advent season and a sweeter Easter than ever before. Make up and mold your own Santa Claus or Easter bunny at miniSchoggi!