Home > Experts > Techniques > Decoration > Colouring of hollow figures with powders through plugging
Colouring of hollow figures with powders through plugging
Preparation
•moulds for pralines or hollow figures
•fat soluble pigments
•white chocolate
•brush
Step by step
1. Sprinkle different powder colours in the moulds. 1
2. Temper white chocolate and pour a small quantity into the mould.
2
3. With the brush, dip the white chocolate through the pigments in
the parts of the mould where you want the colour effect to reach.
3 4
4. Allow to harden until these layers feel dry to the touch. Scrape
any remaining chocolate from the sides of the mould.
5. Continue with moulding. White chocolate, of course, is
recommended because that gives the most attractive outcome with
these colouring effects. You'll find more details on the
moulding/pouring process itself at: Moulding/pouring hollow
figures. 5
Tip: You can replace the coloured pigments with
cocoa powder or cinnamon powder.
Which chocolate types are best suited to the pouring of hollow figures?
•For small and medium moulds:
All basic types (SSS) are ideal for this. They have the ideal
fluidity for forming an even chocolate layer with the perfect
thickness for the casting.
Please note: for medium sized hollow figures, it is recommended
that you repeat the pouring 2 to 3 times to achieve the necessary
thickness of chocolate shell, as it is easy to lose too much
chocolate from the mould.
•For large moulds:
For these, your best choice is chocolate with less cocoa butter
content and therefore less fluidity. With a single pouring these
leave a thicker chocolate layer inside the mould. During the
cooling, the chocolate shell contracts. And that contraction is
crucial: the shell, therefore, must have the necessary minimum
thickness. This determines the strength of the shell and ensures it
can be removed from the mould with no problem.
Viscosities of the C or D type (SS), these contain 3% to 4% less
cocoa butter are perfect for these applications.