Choco chocolate bar mold, 8 bars

Choco chocolate bar mold, 8 bars

With this robust polycarbonate mould, you can make eight beautifully shaped bars with striking lettering - either solid or hollow with a filling. The Choco 8-part chocolate bar mold is ideal for hazelnut or gianduja fillings as well as for inserts such as freeze-dried fruit or whole nuts. What is the mold suitable for? For finely finished products with a smooth surface and clean edge - ideal for giving as a gift or for sale. How is it used? Rinse the mold with lukewarm water and mild detergent without lye or rinse aid, rinse and dry thoroughly. Then do not touch the cavities and polish them with lint-free absorbent cotton. Use high-quality, tempered couverture; temper in the appliance or in a water bath and avoid any contact with water. Brush out the mold, fill with couverture, brush off the excess and tap to remove air bubbles. For solid, chill briefly; for hollow, empty the mold over a bowl, build up the wall thickness, clean the surface and chill for about 10 minutes. Fill with ganache or cream up to approx. 4 mm below the edge, leave to set at room temperature for approx. 30 minutes and seal with couverture. Then chill for approx. 20 minutes. To unmold, twist the mould slightly and turn out quickly; if necessary, tap lightly or chill again. With the Choco chocolate bar mould, 8 pieces, you can decorate them as desired - for example with pearls, nuts, dried flowers or a little dyed cocoa butter.