Chocolate Mold - Polycarbonate - 21 pcs - 10g - Ø30xH18mm

Chocolate mold - Perfect half spheres every time

This professional chocolate mold from Pavoni is made of durable polycarbonate, allowing you to create 21 identical half-sphere chocolates at once. Each mold has a diameter of 30 mm and a height of 18 mm, resulting in chocolates that weigh exactly 10 grams—perfect for both home bakers and professionals.

Ideal for making filled pralines, truffles, or decorative chocolate spheres for desserts and cakes.

Professional quality with long-lasting durability

Pavoni's polycarbonate molds are renowned for their excellent heat distribution and durability. The material is resistant to repeated temperature changes, which is critical in chocolate work where precise tempering is essential. The smooth surface ensures that the finished chocolates have a beautiful, glossy finish and easily release from the mold once cooled.

Consistent results every time

With this mold, you achieve consistent results, which is crucial for both appearance and portion size. The 21 identical cavities ensure that your chocolates have the same size, weight, and appearance—particularly important for selling or serving. The half-sphere design also allows for creating composite spheres with different fillings or decorations.

Easy maintenance

To maintain the quality of the mold and ensure perfect results, clean it only with warm water without using dish soap. After cleaning, the mold should be thoroughly dried with a clean cloth. In case of limescale deposits, these can be gently removed with cotton. Proper maintenance extends the mold's lifespan and ensures your chocolates continue to have a flawless surface.

With Pavoni's chocolate mold, you get:

• Professional quality in durable polycarbonate
• 21 identical half-sphere cavities (Ø30 x H18 mm)
• Precise portioning with 10g of chocolate per cavity

You are always welcome to contact our customer service at web@hw.dk for further information.

Frequently Asked Questions

Can the mold be used for something other than chocolate?
Yes, the mold can also be used for caramel, jelly, and other cold desserts, but it is specifically designed to give chocolate the best finish.

How do I ensure the chocolate releases easily from the mold?
Make sure the chocolate is properly tempered and fully cooled before removal. Gently tap the mold against a surface covered with a kitchen towel.

AI has assisted with the text, and therefore there may be errors.