Praline mold hemisphere flattened for 24 pralines

Praline mold hemisphere flattened for 24 pralines

How is it used? Rinse, dry thoroughly and polish with non-fraying absorbent cotton; then just hold at the edge and work at room temperature. Temper high-quality couverture in three stages (melt, cool, reheat) and ideally check the temperature with a chocolate thermometer. First, spread optionally melted cocoa butter colorant (max. 45 °C) into the praline mould, brush out a thin layer of couverture and fill the cavities completely. Tapping removes air bubbles; then pour out, clean the edges with a spatula and metal horn and chill briefly. Fill the cavities with ganache, allow them to set and seal them with tempered couverture. What is the model suitable for? For 24 even, flattened hemispheres that are perfect for decorating: for example with cocoa butter paint, dried fruit, chocolate gitattos, metallic powder or a pistachio. The praline mold made of dimensionally stable material ensures a beautiful shine after polishing and makes clean molding easier than with silicone.