Chocolate Mold - Polycarbonate - 21pcs - 10g - Ø21xH28mm

Polycarbonate chocolate mold for uniform chocolates

This geometric chocolate mold from Pavoni is made from durable polycarbonate, ensuring long product life and professional results. With space for 21 round chocolates, each with a diameter of 21 mm and a height of 28 mm, the mold is perfect for both home bakers and professional pastry chefs who value precision and consistency.

Ideal for creating filled pralines, ganache chocolates, or simple chocolates to decorate desserts and cakes.

Durable material with perfect finish

The polycarbonate used in this mold offers several key advantages. It provides a smooth surface, ensuring that the chocolates have a beautiful glossy finish without air bubbles or marks. The material withstands temperatures ranging from -40°C to +120°C, allowing for both hot chocolate and freezing processes. The sturdy construction resists warping, preserving the mold's exact dimensions even after repeated use.

Professional results every time

With this mold, you achieve uniform chocolates weighing 10 grams each, allowing for precise portioning and a professional appearance. The round shape with a diameter of 21 mm is classic and versatile, suitable for various fillings and decorations. Once the chocolate has cooled, it easily releases from the mold with a gentle tap against a kitchen towel, preventing breaks or damage to your finished chocolates.

Proper maintenance

To maintain the quality of the mold and ensure that your chocolates continue to release easily, clean it with warm water without detergent. Thoroughly dry it with a clean cloth and remove any lime residue with cotton to avoid marks on your chocolates. With proper maintenance, this mold will last for many years while maintaining its high quality.

With this chocolate mold from Pavoni, you get:

• 21 uniform round chocolates weighing 10 grams each
• Durable polycarbonate material that ensures longevity
• Perfect finish with a smooth surface and sharp details

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

FAQ

How do I properly temper chocolate for this mold?
Dark chocolate should be tempered to 31-32°C, milk chocolate to 29-30°C, and white chocolate to 28-29°C for optimal results with this mold.

Can I use the mold for something other than chocolate?
Yes, the mold can also be used for caramel, marzipan, and other confections, as long as they are not heated above 120°C.

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