Case study · chocolate work
A specialist chocolatier's hollow bunny two-part mould.
Two half-moulds, precise registration, a closing-and-rotate method worked out with the chef. Classic seasonal chocolate tooling.
Customer
A specialist seasonal chocolatier
A specialist chocolatier producing seasonal hollow figures asked for a hollow bunny mould that could take a shell-work method — pour, close, rotate, chill — without registration slipping. Previous moulds had suffered from misregistration at the seam, leaving a visible mark on the finished bunny.
The challenge
What we had to solve.
The chef's closing method was slightly non-standard — a two-hand close with a quarter-turn rotate to spread the chocolate. Registration keys had to keep the two halves aligned during that motion, not just when clamped. The seam had to fall on a discreet part of the bunny's form so it wouldn't read on the finished piece.
The approach
What we did.
We designed asymmetric registration keys — three of them, at unequal spacing — so the two halves could only clamp one way round. Seam line was placed along the bunny's natural silhouette line, hidden under a fur-texture area. Grade was standard food-contact platinum-cure silicone.
Outcome
How it works now.
Registration holds through the close-and-rotate motion. Seam reads flush on the finished chocolate. The chocolatier reorders the tool at the start of every seasonal peak.
Details
The specifics on this build.
Product
Seasonal hollow chocolate bunny, two-part shell-work mould.
Route
Hand-poured food-contact silicone, matched two-part tool with asymmetric registration keys.
Grade
Standard food-contact platinum-cure silicone.
Cleandown
Hand wash between shell-work batches.
Related services
How this fits our capability.
Silicone chocolate moulds, cast to your bar
Master patterns that become food-contact moulds
Bespoke food-mould cavities, not a catalogue
At a glance
The idea in a picture.
Solid pieces and shelled pieces
Swipe to see the whole diagram
Something like this?
Talk to us about a similar project.
Send a photo of what you're currently making. We'll come back with a route and a quote.
Real people, a real workshop
You deal with the people who make it.
No call centre and no middlemen. When you contact TCI Culinary, you speak to the team who design, build and check your mould.
- A real Warwickshire workshopUnit 15, Waterloo Park, Bidford-on-Avon, Alcester B50 4JG.
- Real people on the phoneCall the team on 01789 224228, Monday to Friday.
- The same team on every jobDesign, production and aftercare come from the people you see here.
- BRCGS Grade AATechcraft Industries Culinary Ltd. See the certificate details.
Thomas LaneManaging Director
George PrestonDesign & Project Manager
Kelly BallingerHead of Partnerships
Jim AndertonProduction Manager
TheodoreEmployee Welfare