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Saint Nicholas figures in chocolate

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Saint Nicholas figures in chocolate

Masterful chocolate Saint Nicholas figures: a step-by-step guide

Discover the art of moulding with our homemade Saint Nicholas figures: a sweet treat that honours tradition!

  • moulds
  • spatula

Chocolate

  • milk chocolate (tempered)
  • white chocolate (tempered)
  • dark chocolate (tempered)

White chocolate filling

  • Grated coconut
  • 50 % ruby chocolate
  • 50 % hazelnut praline paste

Milk chocolate filling

  • Ground caramelised hazelnut pieces (brésilienne)
  • 50 % gianduja
  • 50 % milk chocolate

Dark chocolate filling

  • Crumbled nougat
  • 50% hazelnut praline paste
  • 50% dark chocolate

Moulding

  1. Fill the Saint Nicholas moulds with melted chocolate of your choice.
  2. Tap the mould gently and frequently with a spatula to remove air bubbles.
  3. Turn the moulds over and let the chocolate drain for 8 seconds.
  4. Hold the mould at an angle of 45° with its bottom furthest from you. Scrape off excess chocolate with the spatula, moving from top to bottom. Also scrape excess chocolate from the sides.
  5. Stand the mould upright on kitchen paper for around 10-15 minutes.

Preparing the filling

  1. For white chocolate moulds, mix 50% tempered ruby chocolate with 50% hazelnut praline paste.
  2. For milk chocolate moulds, mix 50% melted gianduja with 50% tempered milk chocolate.
  3. For dark chocolate moulds, mix 50% hazelnut praline paste with 50% dark chocolate.

Filling

  1. Spread the grated coconut, ground brésilienne nuts or nougat across the moulds.
  2. Put the appropriate filling in a piping bag and ensure it is no warmer than 28°C.
  3. Carefully fill the moulds, leaving space for the finishing layer, at least 2 mm below the top edge.
  4. Gently tap the moulds on the table to distribute the filling evenly.
  5. Chill for 10-15 minutes in the fridge.

Finishing layer

  1. Cover the fillings with a layer of chocolate.
  2. Scrape off with the spatula and chill again for 10 minutes.

Unmoulding

  1. Take the moulds from the fridge. Turn them over and tap the bottom of the mould on the table 1 time, moderately firmly, so all the figures land neatly on the table.

Source and inspiration – Rudi Van Eenooge – CVO Gent – Eenvoudige Chocolade course

All recipes for Saint Nicholas

Dessert

Belgian, Dutch

Saint Nicholas chocolate, Saint Nicholas figures