Chocolate Mould 21 pcs 10 g Ø 21x28 mm

Polycarbonate Chocolate Mould for Uniform Chocolates

This geometric chocolate mould from Pavoni is made from durable polycarbonate, ensuring a long product life and professional results. With space for 21 round chocolates with a diameter of 21 mm and a height of 28 mm, the mould is perfect for both the home baker and the professional confectioner who values precision and consistency.

Ideal for making filled pralines, ganache chocolates or simple chocolate pieces for decorating desserts and cakes.

Durable Material with a Perfect Finish

The polycarbonate in this mould offers several key advantages. It provides a smooth surface that ensures chocolates achieve a beautiful glossy finish without air bubbles or marks. The material withstands temperatures between -40 °C and +120 °C, making it possible to work with both warm chocolate and freezing processes. The solid construction resists warping, maintaining the mould's precise dimensions even after repeated use.

Professional Results Every Time

With this mould you achieve uniform chocolates of 10 g each, giving precise portioning and a professional appearance. The round shape with a diameter of 21 mm is classic and versatile, suitable for many different types of fillings and decorations. Once the chocolate has cooled, it releases easily from the mould with a gentle tap against a tea towel, so you avoid breaking or damaging your finished chocolates.

Correct Maintenance

To preserve the mould's quality and ensure your chocolates continue to release easily, clean it with warm water and no washing-up liquid. Dry it thoroughly with a clean cloth and remove any limescale deposits with cotton wool to avoid marks on your chocolates. With proper care, this mould will maintain the same high quality for many years.

With this chocolate mould from Pavoni you get:

• 21 uniform round chocolates of 10 g each
• Durable polycarbonate material ensuring a long service life
• Perfect finish with a smooth surface and sharp details

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

Frequently Asked Questions

How do I temper chocolate correctly for this mould?
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 mould.

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

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