Chocolate Sinterklaas Figures: A Festive Treat

Discover the art of creating Sinterklaas 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 tapping the mold (gently) against the table and then using a sheet 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 wipe the inside of the molds clean with a paper towel.
Avoid detergents and/or dishwashing!

Have plenty of tempered chocolate ready.
If the mold contains fine lines or contours, it can be interesting to already "paint" the inside with the desired chocolate using a brush. This way we are sure that the fine lines also get filled. Let dry briefly.
Close the mold and attach sufficient locking clips.
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 well distributed.
Make sure 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 out. You can possibly use an object to give a few taps along the side to speed up the process.
Again after about 10 seconds, remove the excess chocolate at the bottom and place on the wire rack.
Give the excess chocolate time to drain.
After 5 to 10 minutes, the chocolate has crystallized and you can remove it from the grill. Using a palette knife, remove the excess chocolate at the base. Lay the figure flat and put it in the refrigerator.