Chocolate Santa Claus figures: a festive treat

Discover the art of creating Santa Claus figures with three types of chocolate – a sweet tradition for the holidays!

Total Time: 2 30

Course: Dessert

Cuisine: Belgian

Keyword: Sinterklaas figures

Servings:

Calories: 570kcal

Clean the (inside of the) molds by removing excess chocolate. Start by (carefully) knocking the mold against the table and then using a plate knife to remove the excess chocolate. Do not go inside with a sharp object. Otherwise, the figure will be damaged.
If necessary, heat the inside briefly with a heat gun and rub the inside of the molds clean with a paper towel.
Avoid cleaning products and/or dishwasher!

Have an abundance of tempered chocolate ready.
If the mold contains fine lines or contours, it can be interesting to “paint” the inside with the desired chocolate with a brush. This way we can be sure that the fine lines will also be filled. Allow to dry briefly.
Close the jig and attach enough locking clamps.
Hold the mold upside down and fill completely with chocolate.
Using an object, give a few taps along the sides in such a way that the chocolate remains evenly distributed.
Make sure that there is also enough chocolate at the base of the figure.
After about 10 seconds you can turn the figure over and let the excess chocolate drain. You can use an object to give a few taps along the side to speed up the process.
Again after about 10 slices, remove the excess chocolate at the bottom and place it on the grid.
Give the excess chocolate time to drain.
After 5 to 10 minutes, the chocolate is crystallized and you can remove it from the grid. Using a palette knife, remove the excess chocolate from the foot. Lay the figure flat and put it in the fridge.

Remove the figures from the fridge
Remove the clips.
Carefully remove 1 of the 2 plastic parts.
Fold the remaining plastic part in such a way that the chocolate mold comes loose.
Remove the 2nd plastic part.
Carefully remove excess chocolate.