Chocolate Mold - Polycarbonate - 21 pcs - 10g - Ø26x16mm

Chocolate mold for professional results

This Pavoni chocolate mold, made from durable polycarbonate, allows you to create 21 uniform chocolates at once. With a diameter of 26 mm and a height of 16 mm per mold, you achieve perfect portion sizes of 10 grams, making them ideal for gift boxes and serving.

Perfect for both home bakers and professional chocolatiers looking to craft consistent and elegant chocolates with a professional touch.

Durable material with long lifespan

The chocolate mold is made from high-quality polycarbonate, known for its exceptional durability and shape retention. The material withstands temperature fluctuations without losing its form, which is crucial when working with tempered chocolate. The smooth surface ensures your chocolates achieve a beautiful, glossy finish and easily release from the mold once cooled.

Professional finish on homemade chocolate

With this mold, you can create chocolates that are consistently the same size and appearance every time. This not only results in a professional outcome but also makes it easier to calculate nutritional content and portion sizes. The finished 10-gram chocolates are perfectly sized for confectionery boxes or as a small luxury for the coffee table.

Practical maintenance

To maintain the quality of the mold, it should be cleaned with warm water without the use of dish soap. After use, it is recommended to thoroughly dry the mold with a clean cloth and remove any limescale with cotton. This prevents marks on your chocolates and extends the lifespan of the mold. The mold measures 275 mm in length, 135 mm in width, and weighs 300 grams, making it easy to handle.

With the Pavoni chocolate mold, you get:

• Professional quality with 21 identical molds in one
• Perfect size with 10 grams of chocolate per piece
• Durable polycarbonate material that ensures longevity

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

FAQ

Can the mold be used for anything other than chocolate?
Yes, the mold can also be used for caramel, marzipan, and other types of confections that are poured and set.

How long does the chocolate typically stay in the mold before it can be removed?
It depends on the temperature of the chocolate, but typically 15-30 minutes in the refrigerator until the chocolate is fully set.

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