Praline mold for 28 pieces, polycarbonate

Praline mold for 28 pieces, polycarbonate

For 28 molded chocolates per run - ideal when clean edges and high gloss are required. Clean the mold with lukewarm water and mild detergent without lye or rinse aid, rinse, dry and polish carefully; then do not touch the inside and bring to room temperature. Temper the couverture in three stages (melt, cool, reheat) and check the processing temperature with a chocolate thermometer if necessary. Optional: Liquefy the cocoa butter colorant in a warm water bath (max. 45 °C) and smooth out the mold. Fill the cavities with tempered couverture, release air bubbles by tapping, turn the mold over and allow the excess chocolate to run off; remove with a metal horn and spatula and cool for approx. 5 minutes. Fill the hollow molds with ganache up to 2-3 mm below the edge, leave the filling to set at room temperature for about 1 hour, seal with tempered chocolate, tap briefly and peel off again cleanly; then chill for about 20 minutes. Decorate as desired, e.g. with cocoa butter colors, dried fruit, chocolate tattoos or a touch of metallic powder. In contrast to silicone, polycarbonate provides a strong gloss and shape retention after polishing, so that the chocolate contracts when cooled and is easy to unmold. With the praline mold, you can achieve consistent results from the shell to the decoration. For consistently clean results, the praline mold supports every step from pouring to sealing.