Praline mold cushion for 28 pralines

Praline mold cushion for 28 pralines

With the cushion praline mold, 28 pieces, you can conjure up elegantly shaped, even and shiny pralines, just like those used in professional confectionery. The mold is made of sturdy, transparent polycarbonate, which is valued for its durability and excellent processing properties. Unlike silicone, polycarbonate retains its shape so that the chocolate can contract optimally during cooling - for clean, effortless shaping and flawlessly smooth results. Before use, clean the mold with lukewarm water and mild, lye-free washing-up liquid, dry it carefully and polish it with non-fraying absorbent cotton. Then only touch the edge of the mold to preserve the shine and make sure it is at room temperature. For perfect results, temper high-quality couverture in a three-stage process: melt, cool and reheat to processing temperature. A chocolate thermometer will help you to achieve the exact temperature. You can optionally decorate the cavities: Use liquid cocoa butter paint (max. 45 °C) to create subtle accents. Allow to set briefly after application and brush off any excess paint. Then fill the mold with tempered couverture, tap carefully to release any air bubbles, pour out the excess chocolate and smooth the edges cleanly. Then cool the mold for about 5 minutes. A fine ganache, for example made from reduced fruit puree, full cream, butter, glucose and white couverture, is suitable for the filling. Fill the hollow shapes 2-3 mm below the edge, leave the ganache to set at room temperature for around an hour and then seal the chocolates with tempered couverture. Then chill again for about 20 minutes. You can use cocoa butter colors, dried fruit, tattoo foils or some metallic powder for decoration. A small accent is often enough to make the cushion shape look particularly elegant. With the cushion praline mould, 28 pieces, you get a high-quality tool for sophisticated confectionery work - perfect for shiny, finely shaped pralines that impress both visually and in terms of taste.