Chocolate Mould 21 pcs 10 g. Ø 30 x18 mm – Design 2

Chocolate Mould – Perfect Hemispheres Every Time

This professional chocolate mould from Pavoni is made from durable polycarbonate, allowing you to create 21 identical hemisphere-shaped chocolates in one go. Each cavity measures 30 mm in diameter and 18 mm in height, producing chocolates of exactly 10 grams – perfect for both home confectioners and professional kitchens.

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

Professional Quality with Long-Lasting Durability

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

Consistent Results Every Time

This mould delivers consistent results, which is crucial for both appearance and portion size. The 21 identical cavities ensure that your chocolates are the same size, weight and appearance – particularly important when selling or serving. The hemisphere design also allows you to create assembled spheres with different fillings or decorations.

Easy Maintenance

To preserve the mould's quality and ensure perfect results, clean it with warm water only – no washing-up liquid. After cleaning, dry the mould thoroughly with a clean cloth. Any limescale deposits can be gently removed with cotton wool. Proper maintenance extends the mould's lifespan and ensures your chocolates continue to have a flawless surface.

With Pavoni's chocolate mould you get:

• Professional quality in durable polycarbonate
• 21 identical hemisphere cavities (Ø30 x H18 mm)
• Precise portioning at 10 g of chocolate per cavity

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, jelly and other cold desserts, but it is specifically designed to give chocolate the best possible finish.

How do I ensure the chocolate releases easily from the mould?
Make sure the chocolate is correctly tempered and fully cooled before removing. Gently tap the mould against a surface covered with a tea towel.

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