Modern semicircular praline mold - 20 pralines

Modern semicircular praline mold - 20 pralines

With the Modern semicircular praline mold, 20 pieces, you can create stylish, even and brilliantly shiny pralines, just like the ones you know from confectionery. The modern, semicircular shape is ideal for elegant praline creations and impresses with its high-quality workmanship made of sturdy, transparent polycarbonate. This material retains its shape and allows the chocolate to contract optimally during cooling - for particularly clean, effortless shaping and flawless surfaces. To ensure that your chocolates turn out perfectly, the mold is first cleaned with lukewarm water and mild, lye-free washing-up liquid, dried thoroughly and then polished with lint-free absorbent cotton. The mold should then only be touched at the edges to maintain its shine and brought to room temperature. Use high-quality couverture and temper it in a three-stage process (melt, cool, reheat). A chocolate thermometer will help you to find the ideal processing temperature. Optionally, you can decorate the cavities in advance: Use liquid cocoa butter paint (max. 45 °C) to add modern color accents. Allow the paint to set briefly and brush off any excess. Then fill the mold with tempered couverture, tap carefully to release air bubbles and pour out the excess. Remove the edges cleanly before cooling the mold for about 5 minutes. A creamy ganache, for example made from reduced fruit puree, full cream, butter, glucose and white couverture, is suitable for the filling. Fill the hollow shells to approx. 2-3 mm below the edge and leave the mixture to set at room temperature for around an hour. Then seal the chocolates with tempered couverture and chill them again for about 20 minutes. Cocoa butter paints, dried fruit, tattoo foils or metallic powder can be used for decoration - in most cases, subtle accents emphasize the modern semicircular shape particularly effectively. With the Modern half-round praline mould, 20 pieces, you get a first-class tool for sophisticated confectionery work. It enables you to reliably produce perfect, even and stylishly shaped chocolates - ideal for anyone who values high-quality results and professional work.