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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 hours 30 minutes
Course: Dessert
Cuisine: Belgian
Keyword: Sinterklaas figures
Servings: 4
Calories: 570kcal


  • Molds various Sinterklaas shapes
  • 2 Plate knives
  • 1 grate
  • Locking Terminals



Cleaning the moulds

  • 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!

Filling the moulds

  • 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.
    Sint figuur aan het uitlekken op een rooster
  • 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.


Serving: 100Gr | Calories: 570kcal


source and inspiration – Rudi Van Eenooge – CVO Ghent – Simple Chocolate Course

All recipes for Sinterklaas

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