Polycarbonate chocolate mold Christmas ball, 30 chocolates

Polycarbonate chocolate mold Christmas ball, 30 chocolates

This robust polycarbonate mold reliably shapes up to 30 festive baubles with a brilliant shine. What is it suitable for? For elegant hollow bodies made from dark, white or milk couverture, ideal for the Advent and Christmas season. How is it used? Temper the couverture professionally in three stages (melting, cooling, reheating) and check the processing temperature with a chocolate thermometer. Clean the mold with lukewarm water and mild detergent without lye or rinse aid, rinse, dry thoroughly and polish with lint-free absorbent cotton; then only touch the edges. The mold should be at room temperature so that the tempering process is not interrupted. Optionally, melt cocoa butter colors in a water bath at max. 45 °C and brush on two thin layers. Coat the domes with tempered couverture or fill the mold completely, remove air bubbles by tapping with a chocolate hammer or the back of a spatula, pour out excess chocolate and smooth the surface with a metal horn/spatula; cool for approx. 5 minutes. Fill the hollow bodies with ganache up to 2-3 mm below the edge, allow the filling to set at room temperature for at least 1 hour, seal with couverture, tap again lightly and smooth, then chill for approx. 20 minutes. Polycarbonate is transparent, very strong and virtually unbreakable; after polishing, it provides a high gloss and, thanks to its dimensionally stable structure, the chocolate can be easily molded after contracting during cooling, unlike silicone, which tends to conform to the masses. With this praline mold, you can create a uniform, shiny collection that can be wonderfully decorated, for example with cocoa butter paint, metallic powder, fruit or nuts.