Chocolate Mould - 24 pcs - 36x20x18mm

Chocolate mold for professional pralines

The Pavoni chocolate mold is designed in collaboration with award-winning pastry chef Davide Comaschi. With 24 cavities each measuring 36x20x18 mm, this mold allows you to create elegant pralines with a professional finish. Each praline weighs approximately 10 grams, and the overall dimensions of the mold are 275x175 mm.

Ideal for patisseries, bakeries, and anyone looking to craft high-quality handmade chocolates.

Professional quality for creative chocolate making

This chocolate mold offers a combination of functionality and aesthetics. The design ensures consistent results every time, which is crucial for professional bakers and pastry chefs. The material is specially developed for chocolate, making it easy to release the finished pralines without damaging their shape or surface. This saves time in production and ensures a reliable outcome.

Create uniform and elegant pralines

With this chocolate mold, you can make 24 identical pralines in one go. This makes it perfect for both small-scale productions and larger events. The precise dimensions of each cavity (36x20x18 mm) give you control over portion sizes, which is important for both aesthetics and cost management. The format is ideal for filled pralines, allowing you to experiment with various combinations of chocolate, ganache, nuts, or fruit fillings.

Technical specifications

The chocolate mold has an overall size of 275x175 mm, making it compatible with standard equipment in professional kitchens. It weighs 364 grams, providing stability during use. Each of the 24 cavities measures 36x20x18 mm and produces pralines weighing approximately 10 grams. The mold is designed for optimal heat distribution, ensuring even crystallization of the chocolate.

Benefits of the Pavoni chocolate mold: - Professionally designed in collaboration with master pastry chef Davide Comaschi - 24 identical cavities for efficient production - Precise dimensions (36x20x18 mm) for consistent results

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

FAQ

How do I clean the chocolate mold?
Clean the mold with lukewarm water and mild soap. Avoid abrasive sponges and harsh cleaning agents as they can damage the surface.

Can I use the mold for purposes other than chocolate?
Yes, the mold can also be used for confectionery, caramel, and similar products that can be cast and easily released.

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