Heart diamond chocolate mold for 24 chocolates

Heart diamond chocolate mold for 24 chocolates

The Diamant Mix praline mold can be used to make 18 elegant pralines in different diamond variations - ideal for fine fillings and decorative, elegant-looking surfaces. The mold is made of robust, transparent polycarbonate, which produces a beautiful shine after polishing and is particularly suitable for working with tempered chocolate thanks to its dimensional stability. When cooled, the couverture contracts slightly so that the finished chocolates can be unmolded effortlessly. Before use, clean the mold with lukewarm water and mild detergent, rinse thoroughly, dry completely and then polish with lint-free absorbent cotton or a handkerchief. It should then only be touched at the edges and brought to room temperature. The couverture is tempered in the classic way - melt, leave to cool and then reheat slightly - using a chocolate thermometer for optimum results. If you prefer, you can first paint the mold with cocoa butter colors, which are melted in a warm water bath. The application can be repeated for more intense shades. To pour, either coat the mold with tempered couverture or fill it completely. Tap lightly to release air bubbles, pour out excess chocolate and remove the edges cleanly with a spatula or metal horn. After a short cooling time of around five minutes, the hollow bodies can be filled with ganache, leaving a small edge free. The filling should be left to rest at room temperature for at least an hour before the mold is sealed with tempered chocolate, smoothed and cooled for around twenty minutes. Finally, the chocolates can be decorated to taste - for example with cocoa butter colors, metallic powder, dried fruit or a fine nut. However, less is often more. The Diamant Mix praline mold reliably produces shiny, well-defined pralines in a variety of diamond shapes - perfect for special moments of indulgence and creative chocolate ideas.