Polycarbonate mold for high round dessert bowls, 28 pieces

Polycarbonate mold for high round dessert bowls, 28 pieces

Suitable for high round dessert bowls that you fill with creams, ganache and fresh berries or pieces of fruit and also use for serving caramel sauce with ice cream. Rinse the mold with lukewarm water and mild detergent without lye or rinse aid, rinse off any residue with lukewarm water, dry thoroughly and then do not touch the cavities again. Polish with non-fraying absorbent cotton and work with high-quality tempered couverture; temper in the appliance or in a water bath, ensuring that no water gets into the chocolate. First coat the mold completely with couverture using a large brush; turn the mold several times and make sure there are no bubbles. Then fill all the cavities (using a piping bag, soup ladle or directly from the container), brush off any excess chocolate with the metal spatula and tap the mold to release any air pockets. To unmold, turn the mold over the tempering device or prepared baking paper until the wall thickness is correct; then turn back, clean the surface with the metal horn and allow to set in the refrigerator for about 10 minutes. To unmold, twist the mold slightly and quickly turn it out onto the clean work surface; if individual hollow pieces are still sticking, tap them lightly or chill them briefly. Do not fill the shells until they have cooled: An orange ganache harmonizes with dark chocolate, a sweet caramel filling goes well with milk couverture, and light fruit fillings are particularly effective in white shells. For firmer creams, you can pipe a small cap with a star-shaped nozzle and decorate with delicate chocolate decorations, crunchy pearls, dried flower petals, nuts or a fresh berry. With the chocolate mold, you can create attractive, portioned desserts without additional containers.