Silicone stamp set for chocolates, 5 pieces

Silicone stamp set for chocolates, 5 pieces

With the silicone stamp set for chocolates, you can easily create stylish patterns and embossing on chocolates yourself. The set is ideal for modern and decorative pralines with fine structures and special surfaces. The set consists of a praline mold for hemispheres, four silicone stamps with different motifs and the matching plastic handles. You can not only use them to mold chocolates, but also to give them a very special look. Impressive patterns, fine embossing and modern decorations can be created with little effort. The set looks particularly beautiful in combination with cocoa butter colors. This allows you to highlight the indentations and motifs in color and give your chocolates additional contrasts or elegant color gradients. This allows you to create individual and stylish chocolates that immediately stand out visually. Clean the chocolate mould and silicone stamps with lukewarm water and a mild washing-up liquid before using them for the first time. Then dry all parts completely. The praline mould should also be polished with lint-free absorbent cotton or a very fine cloth before moulding so that the surface of the pralines is nice and clean and shiny. If you are working with cocoa butter paints, first apply them sparingly to the desired areas in the mould or on the stamp pattern. Allow the color to set briefly before continuing with the tempered couverture. This ensures that the details are better preserved and the patterns look clearer. Fill the mould for shell moulding 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 remove the edges cleanly. Then leave the mould to cool briefly so that the shells become firm. The filling can now be poured in once it has cooled. Make sure that the filling is no longer warm, otherwise the shells will melt and the chocolates will stick to the mold later. To seal, apply tempered couverture to the mould again and smooth the surface cleanly. The silicone stamps are used to give the chocolates a decorative pattern or stylish embossing. Work cleanly and evenly so that the motifs remain clearly visible. Typical errors are caused by couverture that is not at the correct temperature, fillings that are too warm, too much cocoa butter color or unclean work when applying the patterns. Pressing too hard or unevenly inserting the stamps can also make the embossing look blurred. If you work cleanly, use correctly tempered couverture and allow the chocolates to cool completely, beautiful and clear results are much easier to achieve. This silicone stamp set makes it particularly easy to create chocolates with a modern look, fine patterns and stylish color effects. You can make creative chocolates that are guaranteed to delight family, friends or customers.