Heart praline mold for 35 pralines

Heart praline mold for 35 pralines

The heart praline mold is made of robust, transparent polycarbonate, which retains its shape and makes it easier to release the chocolate after cooling. What is the mold suitable for? For molding professional heart-shaped hollow pralines. How is it used? Rinse the mold with lukewarm water and mild detergent without lye or rinse aid, rinse, dry and polish with non-fraying absorbent cotton; then only touch the edges and bring to room temperature. Only use tempered couverture: melt, cool, reheat to processing temperature; a chocolate thermometer helps to check the temperature. Optionally, liquefy the cocoa butter colorant to max. 45 °C and brush in twice, allow to set briefly. For the hollow bodies, brush the mold thinly, then fill completely with tempered couverture, remove air bubbles by tapping, turn out the mold, pour back the chocolate, clean the edges with a spatula or metal horn and chill for about 5 minutes. Prepare the ganache, e.g. with full cream, fruit puree, glucose and white couverture; pour into the shells 2-3 mm below the rim, leave to stand at room temperature for at least 1 hour and then seal with tempered couverture. Decorate as desired with dried fruit, cocoa butter paint, chocolate tattoos or some metallic powder. With the Heart 35 praline mold, you can achieve even results with an attractive sheen.