Chocolate Mould 21 pcs 10 g. 22x22x20 mm

Pavoni chocolate mould – professional results every time

This professional chocolate mould from Pavoni is made from durable polycarbonate and allows you to cast 21 uniform chocolates in one go. With individual cavity dimensions of 22x22x20 mm and a capacity of 10 g per chocolate, the mould is designed to ensure consistent results and easy release of the finished chocolates.

Ideal for both ambitious home confectioners and professional chocolatiers who value precision and efficiency in production.

Durability and ease of use at the forefront

The polycarbonate in this chocolate mould has been chosen for its superior durability and dimensional stability. The material retains its shape even after repeated use and temperature changes, allowing you to produce uniform chocolates time after time. The smooth surface ensures the chocolate releases easily from the mould once completely cooled, preventing damaged pieces and frustration during the process.

Perfect chocolates with minimal effort

With this mould you achieve professional-looking chocolates with sharp edges and smooth surfaces. After filling with chocolate, you can easily scrape away any excess material for a clean result. Once the chocolate is completely cooled and set in the refrigerator, the finished chocolates are easily released by turning the mould over and tapping it against a surface covered with a tea towel. The result is 21 identical chocolates weighing 10 g each, ready for serving or further processing.

Technical specifications

The chocolate mould measures 275 mm in length, 135 mm in width, and has a height of 20 mm. It weighs 335 grams and is made from food-approved polycarbonate. Each of the 21 cavities measures 22x22x20 mm and has a capacity of 10 g. The mould is part of Pavoni's Innovation series, known for its quality and functionality.

Maintenance is straightforward – clean only with warm water and no washing-up liquid to preserve the mould's quality and ensure the chocolate continues to release easily. Dry thoroughly after use and remove any limescale residue with cotton wool to avoid marks on your next chocolates.

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 materials other than chocolate?
Yes, the mould can also be used for making caramels, fondant, and other confectionery products that can be moulded.

What temperature can the mould withstand?
The polycarbonate mould can withstand temperatures of up to approximately 120°C, which is more than sufficient for working with chocolate.

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