Curved praline mold for 24 pralines

Curved praline mold for 24 pralines

Dimensionally stable polycarbonate mold for 24 elegantly curved chocolates with perfect gloss and clean demolding. What is the mold suitable for? For molding high-quality hollow praline shapes that release easily after cooling. The mold is made of transparent, robust polycarbonate, which is heat-resistant, scratch-proof and virtually unbreakable. Before use, rinse the mold with lukewarm water and mild detergent without lye or rinse aid, dry it carefully and polish it with lint-free absorbent cotton; then only touch the edges. Make sure the mold is at room temperature so that the tempering process of the couverture is not disturbed. How is it used? Optionally, melt cocoa butter colorant in a bain-marie up to a maximum of 45 °C, brush in and allow to set briefly. Without color, brush the domes thinly with tempered white couverture, then fill the mold completely, tap to release air bubbles, turn and pour out excess chocolate. Remove the edges cleanly with a metal horn or spatula and chill for about 5 minutes. Then fill the ganache (e.g. made from full cream, fruit puree, sorbitol, butter, glucose and white couverture) 2-3 mm below the edge and leave the hollow bodies to stand at room temperature for around an hour. Seal with tempered couverture, tap the mold lightly, smooth out, decorate as desired and chill for approx. 20 minutes. For optimum results, temper the couverture in three stages - melt, cool, reheat - and check the processing temperature with a chocolate thermometer if necessary; you can find guide values in the table in the blog post. With the praline mold, you can achieve smooth surfaces, fine edges and professional results.