Chocolate bar mold Florentine Ø 9 cm, 5 pieces

Florentines are among the most celebrated specialities of European confectionery – a crisp brittle disc of almonds, candied fruits and caramelised sugar on top, and a glossy chocolate round with a characteristic wave pattern on the bottom. This Polycarbonate chocolate bar mold handles the first step of production: with 5 cavities of Ø 9 cm each, it produces generously sized chocolate rounds of impressive dimensions – the perfect base for Florentines that make a truly striking impression on the dessert plate, as a gift, or as a festive confection. 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. The result is Florentines with a rich chocolate sheen, the characteristic snap, and the distinctive wave pattern on the chocolate side. Matching Silicone 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. These very properties ensure that tempered couverture releases cleanly and effortlessly from the mold, developing the characteristic mirror gloss that distinguishes professional chocolate work. For this gloss to truly appear, two steps must not be skipped. The couverture must be correctly tempered – only then will it develop the typical snap, the gloss, and the clean release from the mold. The ideal processing temperature for dark couverture is 31–32 °C, and for milk couverture 29–30 °C. The mold must also be carefully polished with a soft piece of household 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 gloss.

First, bake the brittle discs in a suitable metal or silicone mold and allow them to cool completely, so they are ready to use as soon as you begin pouring. Then polish the chocolate bar mold with household paper and bring the couverture to the correct temperature. Pour the tempered couverture into the 5 cavities of Ø 9 cm, scrape off any excess chocolate cleanly with a Scraper, then immediately place the brittle discs onto the still-liquid couverture and press down gently – work quickly, as the couverture sets fast. Allow the mold to set completely, then turn it over – the Florentines slide out effortlessly, with a perfect gloss, the characteristic snap, and the distinctive 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 sharp 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 crisp 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 household paper, this confectionery classic succeeds at home too – neat, even, and with a result that can genuinely impress.