Pyramid praline mold made of polycarbonate - 30 cavities

Pyramid praline mold made of polycarbonate - 30 cavities

What is the mold suitable for? For perfect hollow shapes and filled chocolates made from dark, milk or white couverture. The praline mold is made of robust, transparent polycarbonate, which creates a beautiful shine on the chocolate after polishing and makes it easier to unmold. How is it used? Prepare the mold: clean it with lukewarm water and mild detergent without lye or rinse aid, rinse thoroughly, dry very well and polish with non-fraying absorbent cotton. Then only touch the edges and bring to room temperature. Temper the couverture in three stages: melt, cool, reheat. Ideally, check the processing temperature with a chocolate thermometer. Optionally, liquefy the cocoa butter colorant in a warm water bath (max. 45 °C), coat the mold with it and allow it to set briefly. Fill the mold with tempered couverture, tap to release air bubbles, allow the chocolate to run out, clean the edges with a spatula or metal horn and chill for about 5 minutes. Fill the hollow shapes with ganache up to 2-3 mm below the edge, leave to rest at room temperature for at least 1 hour, seal with tempered chocolate, smooth, decorate and chill for approx. 20 minutes. You can achieve professional results with the praline mould - ideal for creative decorations with cocoa butter colors, dried fruit or chocolate gitattos.