Video Tutorial Step by Step
3D silicone mold
The Princess Ball Egg
LINEAGUSCIO®
How to create a chocolate The Princess Ball Egg
How to use the decosil® food-grade silicone molds
How to make marbled chocolate
How to make The Princess Ball Egg with 3D chocolate mold
chocolate The Princess Ball Egg with 3D decorations silicone molds
How to use decosil 3D silicone molds
In this Video Tutorial Marco Ciccolella, decosil official demonstrator,
makes an interesting demonstration of making marbled chocolate.
Moreover explains step by step how to make the tridimensional Easter egg "The Dancing Princesses"
with the LINEAGUSCIO® molds by decosil®.
Click here to buy The Princess Ball Egg mould
“Egg Collection" is the newest line by decosil®.
A simple but brilliant idea for creating wonderful EASTER EGGS with bas-relief or high relief decorations.
The resulting egg seems to be HAND CARVED, but the entire process is really simple.
To use the LINEAGUSCIO® silicone molds (Bell, Pine, Sphere, Egg) it is necessary to combine the thermoformed mold item, consisting of two rigid parts needed to sustain the silicone shells.
The thermoformed mold is a separate item and as such it must be purchased separately.
It is also interchangeble, so you can use it with all the shells of the same shape.
Lightly dampen the surface of the plastic support (thermoformed mold) with a wet cloth.
Insert the silicone mold in the thermoformed mold.
Be careful that the external borders must coincide.
Fix the silicone buttons to the plastic support (thermoformed mold) with a pressure from the inside. Repeat the procedure to obtain the two halves.
Use a brush or a pastry bag to paint or fill with pre-crystallized chocolate the details of the silicone mold and obtain the subject of various colors.
Fill with pre-crystallized chocolate, lightly shake the mold to prevent the formation of bubbles and let it stand.
After the thickening the first chocolate layer, empty the mold of the chocolate in excess.
Check the thickness of the chocolate and create another layer if necessary (the thickness of each layer depends on the viscosity of the chocolate used and on the time you let it stand when creaming).
Drip off the chocolate and then place the mold on a baking sheet covered with greaseproof paper.
Press gently on the Thermoformed mold to make it stick and let it stand for a few minutes in the blast chiller.
This procedure will allow the chocolate to form a reinforcement “foot” on the edges of the egg.
This facilitates demolding.
When the chocolate crystallization is completed, remove the thermoformed mold by pushing gently the silicone locks.
Carefully detach the edges of the silicone mold from the chocolate egg,...
... then remove the silicone mold starting from the bottom to the top of the egg, as if you were peeling an orange.
Warm the edges of the two halves of the egg with a hot plate.
Combine the two halves and let them crystallize completely.
Decorate at your choice until you get the result.
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35010 Limena - Padova - Italia
Tel. +39 049 769999
Fax. +39 049 8848069
C.F. e P. Iva 04152410280
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Nr. Rea: PD 366437
Cap. Soc. €10.000 I.V.
decosil Srl | C.F. e P. Iva IT04152410280 | Reg. Imp. di: PD | Nr. Rea: PD 366437 | Cap. Soc. €10.000 I.V. | All rights reserved