Praline mold hemisphere Ø 4 cm, 15 pralines

Praline mold hemisphere Ø 4 cm, 15 pralines

With the praline mold hemisphere Ø 4 cm, 15 pralines, you can easily make modern chocolate pralines yourself. The mold is ideal for elegant and special chocolates. The mold is ideal for modern, uniform and particularly elegant chocolates. The mold is made of sturdy, food-safe plastic, giving your chocolates a beautiful appearance. This gives your chocolates a beautiful shape and a clean surface. Clean the mould with lukewarm water and a mild washing-up liquid before using it for the first time. Rinse it well and dry it completely. Then polish the mold with lint-free absorbent cotton or a very fine cloth. Then only touch the edge of the mold. If you want to decorate your chocolates in color, you can paint the mold with cocoa butter colors or a little tempered couverture before pouring. Allow the decoration to set briefly before continuing. For shell moulding, fill the mould completely with well-tempered couverture. Tap the mold lightly on the work surface to allow air bubbles to escape. Pour out the excess couverture and clean the edges. Place the mould in the fridge for about 5 minutes to allow the shell to set. Now you can pour in the cooled filling. Make sure that the filling is no longer hot, otherwise the shells will melt and the chocolates will stick to the mould. To seal, pour tempered couverture onto the mould again and peel the surface cleanly. Place the chocolates in the fridge for approx. 20 minutes so that they can cool completely. The chocolates should only be tapped out of the mold when they come away cleanly from the mold. Typical mistakes in making chocolates are poorly tempered couverture, fillings that are too warm, insufficiently polished molds or an uncleanly removed edge. Air bubbles in the mold or ganache that is filled too high also often lead to unclean results. With hemisphere, dome and 3D molds, it is also important that the shells are not too thin and that the filling has really cooled down well. If you use correctly tempered couverture, prepare the mould well and allow the pralines to cool completely, you are guaranteed beautiful and shiny results. With this praline mould, you can make homemade, modern chocolate pralines with a beautiful shape and a clean finish. With a little practice, you can easily make elegant and impressive chocolates that will delight customers, family or friends.