Hand Moulds

The product range of high-quality confectionery moulds with open bottom for manual use offers originally designed moulds for Santa Clauses, Easter, year-round articles, and eggs. More information can be found in the subcategories: Moulds for eggs, Easter, Christmas, and year-round articles.

The confectionery moulds are used for the manual production of hollow figurines. Therefore, they have an open bottom. The moulds consist of 2 halves which are held together by metal clips at the outer rim.

OPTION 1
The chocolate is deposited, spread around the cavity by swaying, and spilled. This process is repeated until the desired wall thickness is achieved. Afterwards, the mould is cooled down and the bottom is added manually. The shapes can be decorated by colouring the requested areas prior to closing the two mould halves and cooling before depositing the chocolate. Stated Chocolate weight is not binding. Using handcraft technique and geometry you can yield up to 20% more or less weight.

OPTION 2
When having a mould without an open bottom (eggs, hearts and some other shapes) you fill the two mould halves with chocolate and build a chocolate shell in the usual way. After heatening the joining lines you close the two halves and cool the closed mould down. Many customers only produce chocolate article halves which are joined after demoulding. The moulds for some extremely large figurines are also closed at the bottom. Those ones are “spinned” manually. The chocolate is spread around the cavity by manual rotation.

Our designers constantly develop new figurines which you can see inour online shop.

If you have any wishes or ideas we’d be happy to consider them! Please contact us at info@hansbrunner.de

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All Confectionery Moulds