Gianduiotto polycarbonate praline mold for 16 pieces

Gianduiotto polycarbonate praline mold for 16 pieces

What is the mold suitable for? For finely molded shells which, thanks to the dimensionally stable polycarbonate, release easily after cooling and shine beautifully. The Gianduiotto praline mold for 16 pralines should be carefully prepared before use: rinse with lukewarm water and mild detergent without lye/shine rinse, dry thoroughly and polish with lint-free absorbent cotton. Then only touch the edge and make sure it is at room temperature. For perfect results, temper high-quality couverture in three stages (melt, cool, reheat) and ideally check the processing temperature with a chocolate thermometer. Optionally, color the mold with melted cocoa butter color (max. 45 °C) in two thin layers and allow to set briefly. How to use the mold? First coat the hollow bodies with tempered couverture, fill the mold, release air bubbles by tapping lightly, allow excess chocolate to run out and clean the edges with a metal horn/spatula. Chill briefly (approx. 5 minutes). For the filling, prepare a ganache from reduced fruit purees, full cream, sorbitol, butter, glucose, flavoring and white couverture, pour into a piping bag and leave to cool slightly at room temperature. Then fill the shells to 2-3 mm below the rim, leave to rest for 1 hour, seal with tempered chocolate, smooth and decorate as desired; dried fruit, cocoa butter colors, chocolate gitattos or a touch of metallic powder provide beautiful effects. Finally, chill for around 20 minutes. The advantages of polycarbonate over silicone: high transparency, robustness and scratch resistance, heat-resistant and dimensionally stable - so the chocolate contracts when cooled and releases cleanly from the mold. With the Gianduiotto praline mold, your homemade confectionery will be precise and beautiful.