Chocolate bar mold Florentine Ø 4.8 cm, 15 pieces

Florentines are among the best-known specialities of European confectionery – a crispy brittle disc of almonds, candied fruit and caramelised sugar on top, and a glossy chocolate round with a characteristic wave pattern on the bottom. This Polycarbonate Chocolate bar mold takes care of the first step in production: with 15 cavities of Ø 4.8 cm, it creates uniform chocolate rounds with the typical wave pattern – the base on which everything is built. The separately prepared brittle disc is placed immediately onto the still-liquid couverture, and as the chocolate sets, it bonds firmly and permanently with the brittle – no adhesive, no intermediate step, and with a result that speaks for itself: Florentines with a rich chocolate sheen, the typical snap and the unmistakable wave pattern on the chocolate side. Matching molds for the brittle disc are also available in our online shop.

Polycarbonate is the material of choice for professional chocolate and confectionery molds – because it conducts heat particularly evenly, has an exceptionally smooth surface, and is dimensionally stable and long-lasting. It is precisely these properties that ensure tempered couverture releases cleanly and effortlessly from the mold, developing the characteristic mirror sheen that distinguishes professional chocolate work. For this sheen to actually appear, two steps must not be skipped. The couverture must be correctly tempered – only then does it develop the typical snap, the gloss and the clean release from the mold. Furthermore, the mold must be carefully polished with a soft piece of kitchen paper before each use – even the smallest residues on the mold surface will leave visible dull patches on the finished chocolate. Both together – tempering and polishing – are the fundamental prerequisites for chocolate rounds with a true mirror sheen.

First, bake the brittle discs in a suitable metal or silicone mold and allow them to cool completely so that they are ready immediately when pouring. Then polish the Chocolate bar mold with kitchen paper and bring the couverture to the correct temperature. Pour the tempered couverture into the 15 cavities, cleanly scrape off any excess chocolate with a Scraper and immediately place the brittle discs onto the still-liquid couverture, pressing them down gently – work quickly, as the couverture sets rapidly. Allow the mold to set completely, then turn it over – the Florentines will slide out effortlessly, with a perfect sheen, the typical snap and the characteristic wave pattern on the chocolate side.

After each use, clean the Chocolate bar mold carefully by hand under warm water – do not use a dishwasher, as heat and aggressive cleaning agents will dull the Polycarbonate surface. Do not use harsh or abrasive cleaning agents. After cleaning, allow to dry thoroughly and store in a dry, light-protected place so that the Polycarbonate retains its clarity and surface quality in the long term.

The result speaks for itself: Florentines with a crispy brittle layer, a glossy chocolate round with the typical wave pattern and the characteristic snap at the first bite. With this Chocolate bar mold, the correct tempering and a brief polish with kitchen paper, this confectionery classic succeeds at home too – cleanly, evenly and with a result that speaks for itself.