Chocolate mold High Heel, small

Chocolate mold High Heel small

What could be better than high heels? Chocolate high heels! With this mold you create shoes of a special kind. Whether as a gift or to put on, the high heels look beautiful and are great fun to make. The mold already has integrated magnets that hold the mold together perfectly and thus prevent chocolate from leaking.

Chocolate figure casting mold - Application

Preparation

For all molds used to pour chocolate molds, preparation is extremely important. Rinse the mold with lukewarm water and a gentle rinsing agent. This must not contain lye or rinse aid, as this would corrode the molds. Then rinse off all residues with lukewarm water and dry the mold very well. From now on, do not touch the mold directly, otherwise fingerprints will be visible on the chocolate later. Hold the mold at the edge where no chocolate will be poured later. Polish the mold with a non-fibrous absorbent cotton or a very fine handkerchief.

You should use only high quality tempered couverture for making chocolate figures. Chocolate from the supermarket does not become liquid enough and does not otherwise produce the desired quality. For tempering, it is best to use a tempering device, but you can also make a water bath. Be careful not to let any water get into the chocolate. This would make it crumbly and lumpy.

Make up

Now you can start with the make-up. You can use colored cocoa butter or tempered couverture for this purpose. You can also color white couverture with fat-soluble powder colors for chocolate. For a beige coloring, mix 1/3 milk couverture with 2/3 white couverture. For this, both couvertures must be tempered and not mixed for too long, otherwise they will cool down considerably.

Take out the tempered couverture or a little melted cocoa butter and start with the outermost layer. Chocolate molds must be painted from the outside in, which means that what is painted first will later be visible from the outside. The best way to apply the compound is with a fine brush, a sponge or by hand. It is important that all materials are clean, dry and free of grease. If you want to draw a pattern with your fingers, be sure to wear plastic gloves. Otherwise, your fingerprints will be visible later. Once the couverture or cocoa butter has dried slightly, apply the next layer. This is how you keep working your way inward. While you are making up, you can turn your mold over from time to time. This way you can see what your final product will look like.

Pouring and finishing the mold

Once you are satisfied with all the colored details, give it another quick tighten. Then take a larger brush. Use it to brush the entire mold with couverture. Use the color of the couverture that you want your product to have in the end. Turn the mold over again and again. No more air bubbles should be visible, otherwise they would be visible as holes in the finished mold. Use a metal horn to remove chocolate from the surface of the mold. Then place the mold halves on top of each other, they will immediately adhere to each other with the help of the magnets. If you are sure that the halves will not slip, you can fill the mold completely with couverture. It is best to use a soup ladle for this. Use the handle of a spatula to tap the edge of the mold so that any air bubbles rise.

Then invert the mold over your couverture bowl, continue tapping the edge with the spatula, and wait for the excess couverture to run out. If you notice now that the resulting wall is a little too thin, simply repeat the filling and emptying process. Then scrape off the lowest drops with the metal horn and put the mold in the refrigerator for 2 -5 minutes.

Meanwhile, you can prepare the bottom of the mold. On a clean baking paper spread a little couverture. Now press the cooled mold well into it. Put the mold and the baking paper together in the refrigerator for another 10 - 15 minutes. Then take the mold out of the refrigerator, break off the excess and shape the figure. To do this, carefully drive a spatula into the gap between the mold halves and move it slightly. Be careful, the molds come off quickly and the figure should not fall off right away or be damaged by the spatula. The chocolate figure can now still be decorated with fondant, sugar decorations or similar and then nobly packaged.