With the help of a pastry bag fill the moulds with the pre-crystallized chocolate, each mould composed of two parts, must be closed and locked with the use of one or more rubber bands depending on the shape of the mould itself.
Always with a pastry bag, fill the stable one piece mould, by paying attention to fill well even the parts next to the wall of the mould and lightly beat to remove any air bubbles that may form.
Turn out the subjects by removing the rubber bands, opening the moulds and carefully extracting the subjects. Do this only when the chocolate is well crystallized.
With the same care, remove also the components of the stable, in the order from one side to the other of the mould to avoid breakage.
Put a little pre crystallized chocolate on junctions, assemble the stable and if necessary, use the ice spray to accelerate crystallization.
The finishing of the subjects can be realized with a specific uniform spray mixture of chocolate and cocoa butter, or by defining the various details with food colours with a brush. The crib can then be used, as in this case, to create a presentation, or simply using it as a cake topper.
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