Diamond mix praline mold, 18 pralines

Praline mold diamond mix, 18 polycarbonate

With the Diamond Mix 18 praline mold, you can create 18 elegant hollow pralines with a diamond look - perfect for professional results at home. What is the mold suitable for? For depositing and pouring tempered couverture and creative effects with cocoa butter coloring. How should it be used? Clean the mold lukewarm with a mild detergent without lye/shining agent, dry thoroughly, polish with non-fraying absorbent cotton and only touch the edges; the mold should be at room temperature. Temper the couverture in three stages (melt, cool, reheat) and check with a thermometer as required. Optionally, melt cocoa butter colorant in warm water up to a maximum of 45 °C and spread a thin layer twice over the mould; without colorant, brush the domes with tempered white couverture and remove with the metal horn. Then fill completely with couverture, remove air bubbles by tapping, pour out, clean the edges with a spatula/metal horn and chill for approx. 5 minutes. Fill the hollow bodies with ganache up to 2-3 mm below the edge, leave to stand at room temperature for about 1 hour, seal with tempered white chocolate, smooth again, decorate and chill for about 20 minutes. Suitable decorations include dried fruit, chocolate gitattos or a touch of metallic powder - often less is more. The Diamond Mix 18 praline mold is robust, very transparent, scratch-resistant and is considered almost unbreakable; unlike silicone, it provides a brilliant shine after polishing and is easy to unmold. You can find precise temperature tables and a ganache recipe in the blog post