Chocolate Mold - Polycarbonate - 21 pcs - 10g - 17x37x17mm

Chocolate mold for 21 perfect chocolates

This professional chocolate mold from Pavoni is made from durable polycarbonate, providing optimal shape stability and a long lifespan. With room for 21 rectangular chocolates weighing 10 grams each (17x37x17 mm), the mold is designed for both home bakers and professionals looking for consistent results every time.

Ideal for creating filled chocolates, pralines, or decorative chocolate pieces for desserts and cakes.

Professional quality for perfect results

The mold's polycarbonate material ensures even heat distribution, which means the chocolate cools uniformly and achieves a beautiful shine. The smooth surface makes it easy to release the finished chocolates without damaging them. The durability of the material ensures that the mold retains its precision even after multiple uses, providing you with consistent chocolates every time.

Easy workflow from molding to finished product

The process is simple and efficient with this mold. After filling with tempered chocolate, you can easily scrape the surface clean of excess material, resulting in a professional finish. Once the chocolate is completely cooled and set, you can flip the mold and gently tap it against a surface covered with a kitchen towel, allowing the chocolates to pop out effortlessly.

Maintenance that ensures a long lifespan

To maintain the quality of the mold, it is recommended to clean it with warm water without using dish soap. Thoroughly dry the mold with a clean cloth after use and remove any limescale residue with cotton. Proper maintenance ensures that the mold lasts for many years and continues to deliver perfect results.

With this chocolate mold from Pavoni, you get:

• Professional polycarbonate mold with space for 21 chocolates
• Consistent results with rectangular chocolates (17x37x17 mm)
• Easy to work with and clean for optimal durability

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

Frequently asked questions

How do I temper chocolate correctly for this mold?
Dark chocolate is best tempered at 31-32°C, milk chocolate at 29-30°C, and white chocolate at 28-29°C to achieve the right shine and structure.

Can the mold be used for ingredients other than chocolate?
Yes, the mold can also be used for isomalt, caramel, and other pourable mixtures, but be sure to clean it thoroughly between different uses.

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