Triangle chocolate bar mold, 10 pieces

Triangle chocolate bar mold, 10 pieces

What is the mold suitable for? For pure poured bars or variants with nut cream, gianduja, orange ganache and with nuts, freeze-dried fruit or flowers. How is it used? Rinse the mold with lukewarm water and mild detergent without lye or rinse aid, dry thoroughly and polish the cavities with lint-free absorbent cotton. Only use high-quality tempered couverture: preferably in a tempering device, alternatively in a water bath, whereby no water should get into the chocolate. Smooth out the mold with a large brush, fill the cavities up to the edge, wipe off any excess with a metal spatula and tap out any air bubbles. For pure bars, chill the mold directly; for hollow shells, pour out excess couverture onto baking paper, clean the surface and chill for about 10 minutes. Fill the shells after cooling; the fillings should have cooled down and reach up to approx. 4 mm below the edge. Leave them to dry at room temperature for around 30 minutes and then seal with couverture. Shake or tap lightly to ensure a tight seal. After cooling for a further 20 minutes, you can unmold: Turn, turn over, tap gently if necessary; otherwise cool again briefly. Nuts, freeze-dried fruit, a few flower petals, pearls or chocolate tattoos are suitable for finishing; you can also sprinkle in some colored cocoa butter before pouring. The triangle chocolate bar mold, 10 pieces, helps you to make creative bars with a smooth surface and a clean edge. The triangle chocolate bar mould produces even results - ideal for packaging or giving as a gift.