Polycarbonate mold for square dessert bowls, 24 pieces

Polycarbonate mold for square dessert bowls, 24 pieces

This polycarbonate mold creates elegant, crisp chocolate bowls for buffets and dessert plates - without the need for additional washing up with containers. The mold produces 24 even, square hollow shapes in a single pass. You fill the bowls with creams, ganache or fresh ingredients such as berries and pieces of fruit; a caramel sauce for ice cream can also be served perfectly in them. For optimum results, rinse the mold lukewarm with mild detergent without lye or rinse aid, dry thoroughly, do not touch the cavities and polish with non-fraying absorbent cotton. Only use high-quality tempered couverture, ideally from the tempering machine; no water should get into the chocolate during the water bath. Spread the cavities with a large brush, then fill to the edge, wipe off any excess couverture with the metal spatula and tap the mold to release any air bubbles. Then turn the mold upside down over the tempering device or baking paper, pour out any excess chocolate, clean the surface with the metal horn and chill for approx. 10 minutes. To unmold, twist the mould slightly and turn it quickly onto the work surface; stubborn pieces can be loosened by tapping lightly or cooling again. Once the mixture has cooled, fill the hollow shells: fine orange ganache in dark shells, sweet caramel filling in milk couverture or light fruit creams in white shells. Fill soft ganache up to the edge, pipe firmer creams with a star-shaped nozzle and decorate as desired with delicate chocolate decorations, chocolate pearls, nuts, dried flowers or a fresh berry. Arrange the small desserts beautifully and serve promptly for the best possible enjoyment.