Diamond praline mold for 28 pralines

Diamond praline mold for 28 pralines

Ideal for brilliantly shiny pralines with a diamond look: the robust polycarbonate mold has space for 28 pieces and ensures clean release. What is the mold suitable for? For uniform hollow shapes that can be creatively decorated and finely filled. How is it used? Temper the couverture correctly - melt, cool and reheat - and check the processing temperature with a thermometer. Preparation: Clean with lukewarm water and mild washing-up liquid without lye or rinse aid, rinse thoroughly, dry completely and polish with lint-free absorbent cotton. Then only touch the rim; the mold should be at room temperature. Optional: Liquefy cocoa butter paint at a maximum of 45 °C and brush into the cavities. Pour: Spread or fill with tempered couverture, tap, release air bubbles, remove excess chocolate with a metal horn/spatula, empty and chill for approx. 5 minutes. Fill and seal: Pipe the ganache into the hollow shells (leaving 2-3 mm of rim free), leave to stand at room temperature for at least 1 hour, seal with tempered couverture, smooth, decorate and chill for about 20 minutes. You will need: Cocoa butter colors (optional), brush, tempered couverture, metal horn, spatula. The polycarbonate praline mold gives a beautiful shine after polishing, is dimensionally stable and scratch-resistant and makes it easier to remove the pieces cleanly. The mold allows you to achieve uniform results and a wide range of decoration options.