Praline mold telescope for 30 pralines

Praline mold telescope for 30 pralines

With this sturdy polycarbonate mold, you can make 30 chocolates that retain their shape and have a beautiful shine, which can be easily removed from the mold after cooling. What is the mold suitable for? For efficient series production with consistent results and an attractive appearance. How is it used? Rinse, dry and polish with soft, non-fraying absorbent cotton; bring the mold to room temperature. Temper the couverture in three stages (melt, cool, reheat) and check the working temperature with a chocolate thermometer. Pour out the mold, tap out any air bubbles, turn the mold and allow the excess couverture to run off; clean the edges with a metal horn and spatula. After briefly cooling, fill with a ganache, e.g. based on fruit puree, full cream, glucose and white couverture, up to 2-3 mm below the edge, allow to set and then close with tempered couverture. The praline mold supports you with batches of 30 pieces per run. You can optionally color the inside with melted cocoa butter paint or decorate with dried fruit, chocolate gitattos or a touch of metallic powder after sealing. Thanks to the rigid polycarbonate, the chocolate retains its shine after polishing and contracts slightly when cooled - so the chocolates can be molded cleanly. The polycarbonate praline mold is a durable choice over silicone molds.