Melt and temper the chocolate

• Melt the dark chocolate gently over a bain-marie or in the microwave.
• Temper it to about 31°C so the showpiece sets glossy and snaps cleanly.
• Melt the white chocolate separately and keep it warm.

Colour the chocolate

• Tint part of the white chocolate with orange and red fat-soluble colouring to get the koi pattern.
• Brush the coloured chocolate into the mould to create the scales and markings.

Cast the koi body

• Pour the tempered dark chocolate into the koi mould, filling it completely.
• Tap the mould to release air bubbles.
• Let it set until the chocolate pulls away from the mould.

Shape the fins and tail

• Spread thin layers of tempered chocolate on a sheet and let them set.
• Cut out the fins and tail shapes.
• Attach them to the body with a little melted chocolate.

Finish and polish

• Brush the surface with cocoa butter for shine.
• Dust with gold luster dust for the final shimmer.
• Let the showpiece set completely before displaying.