Chocolate mold for bars, 12 cavities

Chocolate mold for bars, 12 cavities

With the polycarbonate mold, you can create shiny chocolate bars - pure or filled with ganache, nut cream or fruity inserts. The chocolate bar mold offers space for 12 even bars and is ideal for pouring pure couverture or for creating fine hollow shells. What is the mold suitable for? For individual bars with nuts, freeze-dried fruit, flowers or crunchy ingredients - to suit your taste. How is it used? Clean the mold with lukewarm water and a mild, lye- and dishwasher-free detergent, dry thoroughly and do not touch the indentations; then polish with lint-free absorbent cotton. Only use well-tempered couverture, ideally in a tempering device or carefully in a water bath without water contact. Smooth out or fill the mold, remove air bubbles by tapping and remove the surface with a metal spatula or metal horn. For pure bars, chill; for filled bars, empty the mold briefly after filling, chill for 10 minutes, fill to approx. 4 mm below the edge, leave to dry for 30 minutes at room temperature and seal with couverture. Chill again for approx. 20 minutes, then twist the mold slightly, turn over and tap gently if necessary. The chocolate bar mould produces clean edges, a beautiful shine and individual decorations - for example with nuts, flowers, pearls, mocha beans or dyed cocoa butter.