Masterful Chocolate Santa Claus Figures: A Step-by-Step Guide
Discover the art of moulding with our homemade Sinterklaas figures – a sweet indulgence that lives up to tradition!
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Equipment
- Molds
Ingredients
Chocolate
- milk chocolate Tempered
- White Chocolate Tempered
- dark chocolate Tempered
White chocolate filling
- Shredded coconut
- 50 % Ruby chocolate
- 50 % Hazelnut praline
Milk chocolate filling
- Ground Bresilienne nuts
- 50 % Gianduja
- 50 % milk chocolate
Chocolate dark chocolate filling
- Crumbled nougat
- 50% Hazelnut praline
- 50% dark chocolate
Instructions
Moulding:
- Fill the Sinterklaas molds with melted chocolate of your choice.
- Tap the mold lightly frequently with a spatula to remove the air bubbles.
- Turn the molds over, let the chocolate run for 8 seconds.
- Hold the shape at a 45° angle with the bottom furthest away from you. Scrape off any excess chocolate with the spatula by making a top-to-bottom motion. Scrape off the excess chocolate from the sides as well.
- Place the mold upright on paper towels for about 10-15 minutes.
Preparing Filling:
- Mix for white chocolate moulds: 50% (tempered) ruby chocolate with 50% hazelnut praline.
- For milk chocolate moulds: 50% (melted) gianduja with 50% (tempered) milk chocolate.
- For dark chocolate moulds: 50% hazelnut praline with 50% dark chocolate.
Fill:
- Spread the ground cocos or bresilienne nuts or nougat over the moulds.
- Put the correct filling in a piping bag and make sure it is not warmer than 28°C.
- Fill the molds carefully, leaving room for the finishing layer (at least 2 mm from the top edge)
- Gently pat the molds on the table in such a way that the filling is nicely spread in the molds.
- Chill in the fridge for 10-15 minutes.
Finishing layer:
- Cover the fillings with a layer of chocolate.
- Scrape off with the spatula and refrigerate for another 10 minutes.
Unmolding
- Remove the molds from the refrigerator. Turn over and tap 1x medium hard with the bottom of the mold on the table in such a way that all shapes end up nicely on the table.
