* moulds for hollow figures
* tempered dark, milk and white chocolate
Provide different receivers and fill each of them with a tempered chocolate you want to use for colour details in the moulds.
Pour a very small quantity of the first chocolate in the mould and dip the brush directly into the chocolate. If you are using double moulds, they must be opened for this technique!
With sweeping strokes of the brush, apply chocolate to the parts of the mould where you want to create colour nuances.
Allow to harden until this layer feels dry to the touch. If you are working with white chocolate: allow it to harden well before you continue with another colour or before starting the moulding process. White chocolate has a lower melting point than the other chocolates and so it can melt into them, thereby losing the effect you want. Now lightly scrape away any chocolate from around the edges of the mould.
Continue with the next colour, again sweeping the brush lightly into the mould where you want the colour effects. Repeat, if required, with a third colour. Allow to harden completely at room temperature and clean the edges of the mould halves before you seal them up.
Now proceed with the moulding. You'll find details on this at: Moulding (Pouring hollow figures).
All basic viscosities () are good
All the basic types are ideal for this. They have the ideal fluidity to turn out beautifully.
For very small moulds or very thin colour layers:
For this you should choose chocolates with a higher cocoa butter content and thus greater fluidity. They spread more thinly and provide a translucent, very fine colour effect. Viscosities of the 2 or 4 type (), these contain 2 to 4% more cocoa butter.