Polycarbonate praline mold half-moon ball, 24 pieces

Polycarbonate praline mold half-moon ball, 24 pieces

Before casting, clean the polycarbonate mold with lukewarm water and mild detergent, dry it thoroughly and polish it with lint-free absorbent cotton; then only touch the edge of the mold. How is it used? Temper high-quality couverture in three stages (melt, cool, reheat) and ideally check the temperature with a chocolate thermometer. Optionally, paint the cavities with melted cocoa butter color, fill the mold with tempered couverture, tap out air bubbles, pour back excess chocolate and smooth the surface with a spatula or metal horn; then cool briefly. What is the mold suitable for? For 24 fine-walled pralines which, thanks to the dimensionally stable polycarbonate, release easily after cooling and retain a beautiful shine - unlike silicone molds. Prepare the ganache (e.g. from boiled fruit puree, cream, butter, glucose and white couverture), pipe it 2-3 mm below the edge, allow it to set slightly and seal with tempered couverture. Decorate as desired with cocoa butter paint, dried fruit, chocolate gitattos or a touch of metallic powder. The half-moon praline mold is scratch-resistant, very transparent and is considered almost unbreakable - ideal for professional results. With the half-moon praline mold, you can create uniform series in the confectionery kitchen.