Chocolate Mould 21 pcs 10 g. 26x23x21 mm

Polycarbonate chocolate mould for perfect pralines

This professional chocolate mould from Pavoni is made from heavy-duty polycarbonate that ensures consistent results and long-lasting durability. With 21 cavities of 10 g each and dimensions of 26x23x21 mm, it allows you to create identical chocolates with a precise size and finish. The mould's overall dimensions are 275x135x21 mm, providing a generous working area.

Ideal for both hobby confectioners and professional chocolatiers looking to produce uniform pralines for sale, gifts, or serving.

Professional quality for precise results

The polycarbonate in this mould offers several key advantages. The material has a smooth surface that allows the chocolate to release easily after cooling, while also ensuring a beautiful glossy finish on the finished chocolates. The even heat distribution of the material means the chocolate crystallises uniformly, which is essential for correct tempering and the characteristic snap of finished pralines. The mould withstands repeated temperature changes without losing its shape or quality.

Efficient production with minimal effort

With room for 21 identical chocolates per casting, this mould significantly optimises your production time. You can easily fill all the cavities at once, scrape off the excess chocolate, and once set, release all the pieces simultaneously with a single tap against a tea towel. This saves time and ensures consistent quality throughout your production. The precise dimensions of each individual cavity (26x23x21 mm) also lend a professional appearance that impresses both at the table and in a gift box.

Maintenance and durability

To preserve the mould's quality and ensure the chocolate releases cleanly every time, it should be cleaned exclusively with warm water and no washing-up liquid. Dry the mould thoroughly after washing and remove any limescale residue with cotton wool to avoid marks on the finished chocolates. With proper care, this mould will last for many years of use and thousands of chocolate castings.

This Pavoni chocolate mould offers:

• Professional finish with a glossy surface on your chocolates
• Efficient production with 21 identical cavities in one go
• Heavy-duty polycarbonate ensuring long service life and consistent results

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 both dark and white chocolate?
Yes, the mould is suitable for all types of chocolate – dark, milk, and white chocolate all work equally well in the polycarbonate mould.

How long should the chocolate cool in the mould?
Typically 15–20 minutes in the refrigerator, but this depends on the type and thickness of the chocolate. The chocolate is ready when it has pulled away slightly from the edges of the mould.

AI has contributed to this text and we therefore reserve the right to correct any errors.