Many confectioners create
showpieces or “attention grabbers” for their retail storefronts. RCI member, Wilbur’s
of Maine Chocolate Confections started making a three-foot tall rabbit,
affectionately known as “BFB” (Big Friendly Bunny), about 20 years ago to grab
everyone’s attention, and along the way we have learned a few tricks to making
this work seamlessly.
THE
WARM UP
Start with a warm mould, 85-90
degrees Fahrenheit, to allow for easier mould release. If your production area
is cooler, warm the mould with a hair dryer for a moment before filling. This
tip also seems to reduce the amount of cocoa butter left behind on the mould
and yield a better shine, since fat migration doesn’t occur where the mould
meets the chocolate.
FILLING
THE MOULD
A book-mould with an open
bottom is a popular choice for creating large moulded chocolates. At Wilbur’s,
they bolt two sides together and start filling the mould from the tempering
kettle, a little at a time. Utilizing skewers and a shaker table will help
ensure all crevices are filled and air bubbles are release. Many larger
operations have mould spinners that can make this step easier, but spinners require
a closed mould.
COOLING
TIME
To create a hollow moulded piece,
turn it over on parchment paper to set. The chocolate that is still liquid will
move to the bottom and create a base. Time in the cool closet needs to be
watched carefully with a piece as large and as time consuming as this one. Regularly
rotate the mould to evenly cool the chocolate and then start to loosen the wing
nuts on the bolts as it nears release. Great caution is vital during this step
since cracking means starting over. Wilbur’s clocks in about an hour of time to
complete each large mould, but agree the time is worth it.
FINISHING
TOUCHES
After release, it’s time to
trim and brush off the trimmings before transporting the moulded chocolate
piece to the retail shop. To protect your large and delicate the large and delicate
chocolates from getting banged up, Wilbur’s recommends placing the chocolate back
in the mould, loosely bolted together.
Even though it takes about an
hour for Wilbur’s to create their three-foot tall rabbit, they agree the time
is worth it. “We have sold a few of the BFBs over the years, but he serves
primarily as a decoration, a conversation starter and a selfie opportunity,”
said Andy Wilbur, owner of Wilbur’s of Maine Chocolate Confections. “Using him as
a promotion or a raffle is a great bonus. We have found that even customers reluctant
to sign up for email lists are eager to share if they have a chance at winning
a large specialty item such as the BFB.”
Making an oversized moulded chocolate
can be intimidating, but with practice these tips will help you create showstopping
chocolate centerpieces for your retail displays. Hoppy moulding!
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Curious how you scored on the Chocolate Knowledge Quiz? Here's the answers to the quiz from blog post #293. 1. (C) 2. (B) 3. (A) 4. (B)
