Your closing method
Clips, bands, magnets or hands. We design registration around it.
Service · hollow figures
Hollow figure moulds that close true every time.
Eggs, bunnies, Father Christmas, a local landmark. Hollow work lives or dies on the seam, and the seam lives or dies on how the two halves register.
Overview
Hollow figure moulds that close true every time.
A hollow figure is poured, closed, turned and chilled. Every one of those steps pulls on the two halves of the mould. If the registration is loose, the seam shows. If the walls are too soft, the figure goes out of shape.
We build two-part and multi-part silicone moulds for hollow chocolate, isomalt and sugar work. Registration keys, seam placement and wall stiffness are all designed around how your team actually closes and turns the tool.
What we make
Common asks in this service.
01
Two-part hollow moulds
Matched halves with keyed registration so the tool only closes one way.
02
Hidden seam placement
We put the parting line along a natural edge of the figure so it disappears on the finished piece.
03
Rotational shell-work tooling
Moulds stiff enough to hold shape while your team turns them to spread the shell.
04
Sugar and isomalt showpieces
High-temperature food-contact silicone for poured sugar and isomalt display work.
05
Seasonal ranges
A family of figures sharing one closing method, so a new shape does not need new habits on the bench.
How it gets made
Drawn, proofed, then poured.
Every hollow figure mould starts as a drawing we agree with you. We make a master, pour a single proof cavity in PFAS-free platinum-cure food-grade silicone and let you test it with your own recipe.
Once you are happy, we pour or press the full tray, record the grade against your order and keep the drawing on file for reorders.
What we ask up front
Four questions on every enquiry.
How you spread the shell
By hand, on a spinner or by slush-and-drain. It changes wall stiffness.
Where the seam can go
Show us which side is the face. We keep the seam away from it.
Material
Chocolate, isomalt or pulled sugar. Hot sugar needs a high-temperature grade.
Typical work
Case studies and further reading.
Hollow
Two-part hollow bunny
Asymmetric registration keys and a seam hidden in the fur texture.
See project
Chocolate
Chocolate hollow figure moulds
Our drill-down page on seasonal chocolate figures specifically.
See service
Pattern
Master patterns for food
Every hollow mould starts with a well-finished master. Here is how we make them.
See serviceAt a glance
The idea in a picture.
Solid pieces and shelled pieces
Swipe to see the whole diagram
Questions
Four that come up on this service.
Will the seam show?
Not if the parting line sits on a natural edge and the halves register tightly. We place it at drawing stage.
Can I use clips or magnets?
Yes. Tell us which and we design the flange and keys to suit.
Do you do sugar and isomalt?
Yes, in a high-temperature food-contact grade. Tell us your pour temperature.
Can I scale a figure to two sizes?
Yes. We can scale the master and keep the same closing method across both.
Ready?
Talk to us about hollow figure moulds.
Send a photo, a sketch or a sample. 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