Chocolate Mould 21 pcs 10 g. 14x37x19 mm

Polycarbonate Chocolate Mould with 21 Individual Cavities

This chocolate mould from Pavoni is made from durable polycarbonate, delivering perfect results every time. With room to cast 21 chocolates of 10 g each, the mould is ideal for both home confectioners and professionals who want consistent, rectangular chocolates measuring 14x37x19 mm.

Durable Material for Professional Results

The Pavoni mould is made from polycarbonate, which offers a number of advantages in chocolate production. The material ensures even heat distribution, resulting in uniform cooling of the chocolate. This produces chocolates with a beautiful, glossy surface and the right texture. Polycarbonate is also highly durable and can withstand repeated use without losing its shape or function.

Practical Design Saves Time

With room for 21 chocolates in a single working session, you significantly streamline your chocolate production. Each cavity delivers a consistent result of 10 g, ensuring uniformity in both appearance and portion size. The rectangular cavities measuring 14x37x19 mm produce elegant chocolates that are ideal for gift boxes, serving or sale. The mould's overall dimensions of 135x275 mm make it easy to handle and store.

Care and Use

To preserve the mould's quality and ensure that the chocolates release easily, clean it with warm water without washing-up liquid. After filling with chocolate, it is advisable to scrape the surface to remove excess chocolate. Once the chocolate is fully cooled, turn the mould over and with a gentle tap against a surface covered with a tea towel, the chocolates will release effortlessly.

This Pavoni chocolate mould gives you:

• Professional quality with 21 cavities in a single working session
• Durable polycarbonate material ensuring a long lifespan
• Consistent chocolates of 10 g measuring 14x37x19 mm

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

Frequently Asked Questions

Can the mould be used for anything other than chocolate?
Yes, the mould can also be used for caramel, marzipan and other confectionery products that need to be cast.

What is the best way to ensure the chocolate releases from the mould?
Make sure the chocolate is fully cooled and set. Then gently tap the mould against a surface with a tea towel underneath.

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