Chocolate Mould 21 pcs 10 g. Ø 26 x16 mm – Design 1

Chocolate mould for professional chocolate results

This Pavoni chocolate mould in durable polycarbonate allows you to produce 21 uniform chocolates at once. With a diameter of 26 mm and a height of 16 mm per cavity, you get perfect portion sizes of 10 grams – ideal for both gift boxes and serving.

Ideal for both home confectioners and professional chocolatiers who want to create uniform and elegant chocolates with a professional finish.

Durable material with a long service life

The chocolate mould is made from premium polycarbonate, renowned for its outstanding durability and dimensional stability. The material withstands temperature fluctuations without losing its shape, which is crucial when working with tempered chocolate. The smooth surface ensures that your chocolates achieve a beautiful, glossy finish and release cleanly from the mould once cooled.

Professional finish on home-made chocolate

With this mould you can create uniform chocolates with the exact same size and appearance every time. This not only delivers a professional result but also makes it easier to calculate nutritional content and portion sizes. The finished 10-gram chocolates are an ideal size for confectionery boxes or as a small treat alongside coffee.

Practical maintenance

To preserve the mould's quality, it should be cleaned with warm water and no washing-up liquid. After use, it is recommended to dry the mould thoroughly with a clean cloth and remove any limescale residue with cotton wool. This prevents marks on your chocolates and extends the mould's service life. The mould measures 275 mm in length and 135 mm in width, and weighs 300 grams, making it easy to handle.

With the Pavoni chocolate mould you get:

• Professional quality with 21 identical cavities in one mould
• Perfect size with 10 grams of chocolate per piece
• Durable polycarbonate material ensuring a long service life

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 things other than chocolate?
Yes, the mould can also be used for caramel, marzipan, and other confectionery that is moulded and sets firm.

How long does the chocolate typically need to stay in the mould before it can be removed?
This depends on the chocolate's temperature, but typically 15–30 minutes in the refrigerator until the chocolate is completely set.

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