Pouring hollow figures with double moulds
* melting pan or tempering machine
* triangular palette knife
* grill rack
* moulds joined by magnets or clips
Temper the chocolate and pour it into the melting pan. Of course, you can also fill the moulds at the tempering machine itself.
Ensure that the moulds are at room temperature. Just before use you should lightly warm the moulds with a hot air gun or hairdryer. This ensures that the moulds are at the perfect temperature (26 to 27°C ) to form the optimal glaze and avoid cooling blemishes.
Pour the tempered chocolate into the joined and fixed mould-halves.
Tap the edges of the mould with the back of the palette knife to shake out any possible air bubbles in the chocolate.
Gently 'swish' the chocolate around in the mould to form a layer of chocolate with an even thickness against the walls of the mould.
Pour any excess chocolate out of the mould.
Leave the mould to drip for a few minutes on the grill rack, until the dripping chocolate begins to set.
Warning: adjust the thickness of the chocolate shell to the size of the mould. The larger the mould, the thicker the chocolate shell needs to be. During cooling, the chocolate shell hardens and contracts slightly. This loosens the chocolate figure from the mould. To release without breaking, the shell must have the necessary thickness and firmness. If you think - especially for larger moulds - that the chocolate shell are too thin, repeat steps 1 to 5 inclusive.
With the broad palette knife scrape the remaining chocolate from the edges of the mouth of the mould and place the mould for at least 20 minutes in the refrigerator. For large moulds, place in the refrigerator with the mouth of the mould uppermost. This is most important as it allows the warmth within the form to be released as quickly as possible.
After cooling: remove the closures of the mould. With the back of the palette knife gently tap the sides of the mould. This is to loosen the chocolate and make it easier to remove from the mould. Click the mould open.
Remove the hollow figures wearing gloves, to avoid leaving fingermarks on the chocolate. Ideally, place the mould on a cleaned surface to avoid attracting dust or chocolate crumbs. The chocolate moulds and figures are always electrostatically charged for a short time and easily attract unwanted dust and crumbs.
* For small and medium moulds:
All basic viscosity 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 steps 1 to 4 carefully to achieve the necessary thickness of chocolate shell and to easily loosen from its mould.
* For large moulds:
For these, your best choice is chocolate with less cocoa butter content and therefore less fluidity. With one single pouring these leave a thicker chocolate layer inside the mould. During the cooling, the chocolate shell shrinks. 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.