Christmas tree chocolate mold for 30 chocolates

Christmas tree chocolate mold for 30 chocolates

With the Christmas tree praline mold, you can make 30 hollow Christmas tree shapes in one go, which can be easily unmolded after cooling. How is it used? Rinse the mold with lukewarm water and a gentle detergent without lye or rinse aid, rinse thoroughly, dry very well and polish with lint-free absorbent cotton or a fine handkerchief. Do not touch the casting surfaces afterwards and only use the mold at room temperature. Temper high-quality couverture in three stages: melt, cool, reheat. A chocolate thermometer helps to ensure that the processing temperature is correct. For color effects, melt cocoa butter colorant in warm water (max. 45 °C) and brush the mold twice. Then coat the mold with a thin layer of tempered white couverture and remove any excess chocolate with the metal horn. Fill the mold completely with couverture, tap to remove air bubbles, turn the mold upside down and pour back into the tempering device. Remove the edges cleanly and cool for approx. 5 minutes. Fill the hollow bodies with ganache up to 2-3 mm below the rim and leave the mold at room temperature for at least 1 hour. Then seal with tempered white chocolate, tap lightly, remove cleanly and chill for around 20 minutes. What is the mold suitable for? For classic shiny chocolates as well as for creative decorations: for example with dried fruit, chocolate gitattos, a little metallic powder or a pistachio, often: less is more. The Christmas tree praline mold supports you from clean depositing to creative decoration with impressive results.