Colouring of hollow figures with powders through plugging
* moulds for pralines or hollow figures
* fat soluble pigments
* white chocolate
Sprinkle different powder colours in the moulds.
Temper white chocolate and pour a small quantity into the mould.
With the brush, dip the white chocolate through the pigments in the parts of the mould where you want the colour effect to reach.
Allow to harden until these layers feel dry to the touch. Scrape any remaining chocolate from the sides of the mould.
Continue with moulding. White chocolate, of course, is recommended because that gives the most attractive outcome with these colouring effects. You'll find more details on the moulding/pouring process itself in the Moulding section.
You can replace the coloured pigments with cocoa powder or cinnamon powder.
* For small and medium moulds:
All basic types () are ideal for this. They have the ideal fluidity for forming an even chocolate layer with the perfect thickness for the casting.
Please note: for medium sized hollow figures, it is recommended that you repeat the pouring 2 to 3 times to achieve the necessary thickness of chocolate shell, as it is easy to lose too much chocolate from the mould.
* For large moulds:
For these, your best choice is chocolate with less cocoa butter content and therefore less fluidity. With a single pouring these leave a thicker chocolate layer inside the mould. During the cooling, the chocolate shell contracts. And that contraction is crucial: the shell, therefore, must have the necessary minimum thickness. This determines the strength of the shell and ensures it can be removed from the mould with no problem.
Viscosities of the C or D type (), these contain 3% to 4% less cocoa butter are perfect for these applications.