Chocolate ladybirds

Name: Chocolate ladybirds
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Switzerland
Ingredients: 85 g couverture milk

Chocolate ladybird figurine

Who says that chocolate figures are only ever eaten at Easter and Christmas? And that only Easter or Christmas motifs are allowed? We believe that you can mould chocolate into beautiful shapes all year round. This time, we’ll show you how to make a lovely, cute ladybird using the finest Swiss couverture chocolate.

It’s just perfect for the start of spring and the lovely weather. What’s more, it’ll bring you lots of good luck. Be sure to give it a go and treat your loved ones to this adorable chocolate figure.

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In our short reel, you can see how this ladybird mould is made

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What you'll need

Tempered couverture | Dark

Tempered couverture | White

Tempered milk couverture

Cocoa butter colour: Sangria Red

Ladybird-shapedpolycarbonatemould

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All the products we use are straight into your shopping basket!

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Cornet paper ready rolled 15 pieces

Ready-to-ship quantity: 9

CHF6.90

Chocolate mold ladybug sitting

Ready-to-ship quantity: 7

CHF63.50

Cocoa Butter Sangria Red

Ready-to-ship quantity: more than 20 pieces

CHF15.90

Making the ladybird

Prepare the polycarbonate mould by polishing it thoroughly with kitchen roll.

Now you can decide for yourself whether you want to colour the dark couverture black (Colour Mill ) or whether the contrast with the milk couverture is enough for you. Whether you colour it or not, the painting process remains the same :)

Fill a piping bag with the tempered couverture and use it to colour in all the parts that are to be dark. Don’t forget to paint the ladybird’s pupils as well. Once the couverture has set, you can then use the white tempered couverture to paint the eyes and colour the wings with red cocoa butter paint. It’s best to use a brush for the cocoa butter colour. For even more vibrant colour, it’s best to apply the colour twice. Then leave the colour to dry at room temperature for about 10 minutes.

Lindt couverture milk 2.5 kg

Ready-to-ship quantity: more than 20 pieces

CHF65.80

Silicone brush, 20 cm

Ready-to-ship quantity: more than 20 pieces

CHF16.90

Chocolate hammer

Ready-to-ship quantity: 7

CHF55.00

Once the cocoa butter coating and the couverture have set, you can brush the two halves of the mould with tempered milk couverture. Then run a metal scraper over the mould to remove any chocolate from the joint. This is very important, as otherwise the figure may stick when you try to remove it, or end up with an unsightly, frayed edge.

Now join the two halves together, secure them with clips and pour tempered milk couverture over the ladybird until it is almost completely covered. Tap the mould with a chocolate hammer to allow any air bubbles to rise to the surface. Swirl the mould as you do so to ensure that every part of the ladybird is covered in chocolate.

Then pour the couverture back into your tempering machine. Tap the mould again with the chocolate hammer whilst moving it in a circular motion. This ensures an even flow of chocolate and will give you a beautiful, even layer of chocolate later on.

Run the metal scraper briefly over the bottom of the tin to clean it, then place it on a cake tray lined with baking paper. Now place the tin in the fridge for about 10 minutes.

Next, take the mould out of the fridge and remove the clips. Now pour a little tempered milk chocolate coating onto the baking paper, smooth it out, rub the underside of the ladybird briefly with the palm of your hand, and then place it onto the coating. Now put the ladybird back in the fridge for about 20 to 30 minutes.

Finally, you can loosen it from the base and remove it from the mould. Pack the ladybird neatly in a clear box with a bow, or simply enjoy your creation. Have fun making it!