Now the mold is clipped
The following tutorial will show how hollow chocolate figures are decorated, cast, and released from their molds.

We start of by preparing the mold:

The mold is washed by hand,air dried, and then polished with a cotton facial pad. This ensures that the mold is free from dust, water spots, or other blemishes.

The next step is to pipe in with a cornet some dark chocolate. This may seem frivolous at first, but this will become the pupils of the rooster's eyes, and the secondary colouring on the rooster's tail.

Now a small drop of colured cocoa butter is placed ontop of the hardened chocolate in the eye, as well as on the feet for the talon, orr claw of the rooster.

Next,red coloured cocoa butter is brushed ontop of the dark chocoalte in the tail, as well as for the comb of the rooster.

Now orange coloured cocoa butter is brushed on for the beak.

Now green coloured cocoa butter is brushed on for the grass.

Now regular white chocolate is piped on for buttons and the shirt collar. I've also piped white choc.over the green background. This is because the green will not show up well when dark or milk chocolate is brushed ontop of it. You'll see the effect this has on the finished product.

Next dark chocolate is piped in for the shoes, basket and shoulder straps, and ent/type/61/id/128354/width/350/height/700
the stripe on the pants.

At this point I have to work fairly quickly, chocoalte shrinks as it dries, and if I wait too long, milk chocolate will "creep' under all of my decorating work, and show up as a brown stain.

Next, milk chocolate is brushed all over the decoarted mold. This is allowed to harden alost completely and then,
The mold is scraped clean with a scraper. It is important that the edges of the mold are scraped clean, if there's any chocoalte trapped between the mold halves, there will be a large and unslightly seam when the figure is cast.

The further steps will be explained in part two