Praline mold square in square for 28 pralines

Praline mold square in square for 28 pralines

With the dimensionally stable polycarbonate mold, you can create 28 geometric hollow shapes with clear edges and a brilliant shine - ideal for precise confectionery work. The square within a square mold is suitable for thin-walled bowls that can be easily removed from the mold after cooling. What is the mold suitable for? For fine chocolates with a modern look, which you can color and decorate as desired. How is it used? Clean and polish the mold thoroughly and only use tempered couverture (melt, cool, reheat; check with a chocolate thermometer). Optionally, heat cocoa butter colorant to 45 °C, brush into the moulds and allow to set briefly. Pour out or completely fill the moulds with couverture, tap to release any air bubbles, pour out, clean the edges with a metal horn or spatula and chill for about 5 minutes. Prepare the ganache according to the recipe: Reduce fruit puree to 40 g, bring to the boil with full cream, sorbitol, butter and glucose, pour over white couverture, stir into a homogeneous mass, flavor, leave to cool and pour in 2-3 mm below the rim. After the resting time, close with tempered couverture, smooth, decorate and chill for approx. 20 minutes. Polycarbonate is transparent, robust and heat-resistant; unlike silicone, it provides a high gloss after polishing and makes it easier to unmold thanks to its dimensional stability. With this praline mold, you can achieve uniform, glossy results.