Molding/Casting
Hollow figures
Pouring hollow figures with single moulds
Preparation
Needed:
- single moulds (for half figures)
- melting pan or tempering machine
- small palette knife
- triangular palette knife
- ladle
- grill rack
- paper
- 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.
Step by step
1. Pour the tempered chocolate into the mould. 1
2. 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.
3. Swish the chocolate round in the mould so that a chocolate layer of an even thickness forms on the sides of the mould. 2 3 4
4. Pour any excess chocolate out of the mould. 5
5. 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.
6. 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.
7. 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. 6
8. 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.
9. 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. 7 8
Tip: 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.
Which chocolate types are best suited to the pouring of hollow figures?
Basically all Carma Couvertures can be used for moulding :
IVOIRE (white)
DES ALPES (milk)
BOURBON (dark - 50%)
ONYX (dark - 60%)
EDELBITTER (dark - 70%)