Rectangular curved praline mold for 28 pralines (polycarbonate)

Rectangular curved praline mold for 28 pralines (polycarbonate)

What is it suitable for? For flawless hollow praline shells that release easily from the dimensionally stable chocolate mold after cooling. Before use, temper the couverture correctly: melt, cool, reheat and process at processing temperature. Use a chocolate thermometer and high-quality couverture. Prepare the mold carefully: clean with lukewarm water and a mild detergent, rinse thoroughly, dry very well and polish with non-fraying absorbent cotton. Only hold the mold by the edge and work at room temperature. How is it used? Optionally, apply cocoa butter color and allow to set. Brush the mold thinly with tempered couverture, fill completely, release air bubbles by tapping lightly, pour out and clean the edges with a metal horn or spatula. Chill briefly. Fill the hollow shells with ganache according to your recipe up to just below the rim, leave to rest and seal with tempered chocolate. Decorate as desired, for example with cocoa butter colors, dried fruit, chocolate gitattos or a touch of metallic powder. Thanks to polycarbonate, you get stable, transparent molds that are robust and give the chocolate a beautiful shine after polishing; unlike silicone, the chocolate contracts perfectly when cooled. The curved praline mold helps you achieve consistent, professional results. With this praline mold, the production of hollow and filled pralines is efficient and reproducible.