Polycarbonate mold for dessert bowls high square, 28 pieces

Polycarbonate mold for dessert bowls high square, 28 pieces

With this polycarbonate mold, you can create elegant, crunchy chocolate bowls for buffets and plate desserts. Suitable for filling with creams, ganache and fresh ingredients such as berries or pieces of fruit; even caramel sauce for ice cream can be served in style. The mold helps you to pour beautifully shaped hollow bodies through containers without any waste or cleaning effort. Use: rinse the mold with lukewarm water and a gentle detergent (without lye or rinse aid), rinse, dry thoroughly, do not touch the cavities again and polish with lint-free absorbent cotton or a fine handkerchief. Only use high-quality, tempered couverture; temper in a tempering device or in a water bath and ensure that no water gets into the chocolate. For the hollow shells, brush out the mold, fill all the cavities with couverture, brush off any excess and tap the sides to release any air pockets. Turn the mold over a clean sheet of baking paper, allow the excess chocolate to run out, clean the surface and chill the mold in the refrigerator for about 10 minutes. To unmold, twist the mold slightly and quickly turn the bowls out onto a clean work surface; if necessary, tap lightly on the table or chill again. Suitable fillings include orange ganache in dark shells, sweet caramel creams in milk couverture or light fruit fillings in white chocolate; fillings should be chilled. Fill to the brim or pipe a small cap with a star-shaped nozzle and finish with delicate chocolate decorations, chocolate pearls, dried flower petals, nuts or a fresh berry.