Pouring hollow figures with single moulds
* single moulds (for half figures)
* melting pan or tempering machine
* small palette knife
* triangular palette knife
* grill rack
* warm marble or warm stainless steel plate (±35°C)
Temper the melted chocolate.
Ensure that the moulds are at room temperature and then warm them up very lightly (ideally to 26 or 27°C ). Avoid the moulds becoming warmer than the tempered chocolate.
Pour the tempered chocolate into the mould.
With the back of the palette knife tap gently on the edges of the mould to shake any air bubbles out of the chocolate or shake mechanically.
Swish the chocolate round in the mould so that a chocolate layer of an even thickness forms on the sides of the mould.
Pour any excess chocolate out of the mould.
Let the mould drip on the grill rack for a few minutes (until the drips start to lightly set). You can also let the moulds drip out onto paper. In this case a thickening will develop at the edges of the chocolate shell (where it touches the paper) which will strengthen the 'seam' of the two half-moulds when you eventually stick them together.
If you think - particularly for large moulds - that the chocolate shell is still too thin, repeat steps 1 to 5 inclusive. The bigger the mould, the thicker the chocolate shell must be.
Scrape any remaining chocolate from the top of the mould and place the mould in the refrigerator for at least 20 minutes. For larger moulds: place in the refrigerator with the open side facing upwards. This is important for the release of the heat.
After cooling: gently tap around the sides of the mould with the back of the palette knife and take the figure out of the mould.
Briefly lay one half-casting with the open side down on the warm marble or stainless steel plate and then immediately stick it against the other half. Press evenly and hold firmly like this for a few seconds.
Remove the moulded figures from the moulds 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, 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 shrinks. And that shrinkage 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.