Polycarbonate praline mold, oval, 30 hollow bodies

Polycarbonate praline mold, oval, 30 hollow bodies

The Oval Elegant 30 praline mold made of transparent polycarbonate is dimensionally stable, scratch-resistant and provides a beautiful shine after polishing. What is the mold suitable for? For moulded hollow praline bodies made from white, milk or dark couverture as well as creative effects with cocoa butter colors. How is it used? Rinse the mold with lukewarm water and mild detergent without lye or rinse aid, rinse, dry thoroughly and polish with lint-free absorbent cotton or a fine handkerchief. Then only touch the edges; the mold should be at room temperature. Temper the couverture in three stages: melt, cool, reheat. The exact temperatures vary depending on the type; a chocolate thermometer will help you to check. Optionally, liquefy the cocoa butter colorant in a warm water bath (max. 45 °C) and brush it onto the mold to cover it, leave to set briefly. Coat or fill the mold with tempered couverture, tap out any air bubbles, pour out the excess and remove the edges with a spatula or metal horn. Chill for about 5 minutes. Then pour in the ganache, leaving 2-3 mm of edge free and leave everything to stand at room temperature for at least 1 hour. Seal with tempered couverture, smooth, decorate as desired and chill for about 20 minutes. Thanks to its dimensionally stable nature, the chocolate can contract during cooling and is easy to mold; silicone tends to adapt to the contents and is less suitable for this. With the Oval Elegant 30 praline mould, you can achieve reproducibly clean edges and glossy surfaces - from classic to colorful finishes.