Praline mold drop for 21 pieces, polycarbonate

Praline mold drop for 21 pieces, polycarbonate

With this dimensionally stable chocolate mold, you can create 21 elegant hollow drop shapes - perfect for pouring, filling and sealing. Suitable for fine-walled chocolates with a high gloss and clean molds. Use: Clean the mold with lukewarm water and mild detergent, dry it thoroughly and polish it with non-fraying absorbent cotton; then only touch the edges and bring to room temperature. Temper high-quality couverture in three stages and optionally work with cocoa butter color (max. 45 °C). Spread the mold thinly, remove excess, fill completely, remove air bubbles by tapping, pour out again, pull the edges clean and cool briefly. Prepare the ganache, fill the hollow bodies 2-3 mm below the edge, allow the filling to set at room temperature, seal with tempered chocolate and decorate with dried fruit, chocolate tattoos, metallic powder or nuts as desired. Thanks to the dimensionally stable polycarbonate, the mold helps the chocolate to shrink evenly as it cools, making it easy to release the pieces and giving them an attractive shine.