Sinterklaas figures in chocolate

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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Course: Dessert
Cuisine: Belgian, Dutch
Keyword: Chocolate Sinterklaas, Sinterklaas figures
Total Time: 2 hours 30 minutes




  • 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



  • 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.
    gemouilleerde fondant chocolade

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.
    het bereiden van de vulling van hazelnootpraliné en fondant chocolade


  • Spread the ground cocos or bresilienne nuts or nougat over the moulds.
    gerapste nougat met gemouilleerde fondant chocolade
  • 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)
    het vullen van sinterklaasvormen met praliné
  • 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.


  • 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.


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

All recipes for Sinterklaas

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