Chocolate Mould 21 pcs 10 g Ø 28x17 mm

Chocolate Mould 21 pcs – Perfect for Uniform Chocolates

This professional chocolate mould from Pavoni is made from hardwearing polycarbonate that ensures long-lasting durability and professional results. With 21 cavities of 10 g each and dimensions of 28 mm in diameter and 17 mm in height, it is ideal for creating uniform, beautiful chocolates with exactly the same size and weight every time.

Use this mould for filled chocolates, pralines or plain chocolate pieces in your confectionery, café or home kitchen.

Professional Quality with Durable Polycarbonate

Polycarbonate is the preferred material for professional chocolate moulds for several good reasons. The material has excellent thermal conductivity, meaning the chocolate cools evenly and achieves a beautiful, glossy surface. Polycarbonate is also extremely hardwearing and withstands repeated use without losing its shape or quality. This makes the mould a long-term investment for anyone who works with chocolate.

Precise Results Every Time

With this chocolate mould you get consistent results with every batch. The 21 identical cavities ensure that all chocolates have the same weight of 10 g and identical dimensions of 28 mm in diameter and 17 mm in height. This is essential for both visual presentation and ensuring that each chocolate has the same taste and texture. For professionals, this uniformity is also important for pricing and portion control.

Technical Specifications and Maintenance

The mould measures 275 mm in length and 135 mm in width, making it compact and easy to handle. It weighs 310 g and is easy to clean with warm water and no washing-up liquid. To preserve the mould's quality and ensure the chocolates release easily, dry it thoroughly after washing and remove any limescale deposits with a soft cloth.

Benefits of the Pavoni chocolate mould:

• Made from durable polycarbonate for a long service life
• Produces 21 uniform chocolates of 10 g each
• Professional quality ensuring beautiful, glossy chocolates

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

Frequently Asked Questions

What is the easiest way to release the chocolates from the mould?
Once the chocolate is completely cooled and set, turn the mould over and gently tap it against a surface covered with a tea towel.

Can the mould be used for things other than chocolate?
Yes, the mould can also be used for caramel, fondant or other confectionery that is cast in moulds.

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