Chocolate Mould 21 pcs 10 g. 17x37x17 mm – Design 1

Chocolate Mould for 21 Perfect Chocolates

This professional chocolate mould from Pavoni is made from durable polycarbonate, providing optimal shape stability and a long lifespan. With room for 21 rectangular chocolates of 10 grams (17x37x17 mm), the mould is designed for both home confectioners and professionals who want consistent results every time.

Ideal for making filled chocolates, pralines or decorative chocolate pieces for desserts and cakes.

Professional Quality for Perfect Results

The mould's polycarbonate material ensures even heat distribution, meaning the chocolate cools uniformly and achieves a beautiful gloss. The smooth surface makes it easy to release the finished chocolates without damaging them. The material's durability means the mould retains its precision even after many uses, so you get consistent chocolates every time.

Straightforward Workflow from Casting to Finished Result

The working process is simple and efficient with this mould. After filling with tempered chocolate, you can easily scrape the surface clean of excess material, achieving a professional result. Once the chocolate is fully cooled and set, you can turn the mould over and gently tap it against a surface covered with a tea towel, after which the chocolates release effortlessly.

Maintenance That Ensures a Long Lifespan

To preserve the mould's quality, it is recommended to clean it with warm water without washing-up liquid. Dry the mould thoroughly with a clean cloth after use and remove any limescale deposits with cotton wool. Proper maintenance ensures the mould lasts for many years and continues to deliver perfect results.

With this Pavoni chocolate mould you get:

• Professional polycarbonate mould with room for 21 chocolates
• Consistent results with rectangular chocolates (17x37x17 mm)
• Easy to work with and clean for optimum durability

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

Frequently Asked Questions

How do I temper the chocolate correctly for this mould?
Dark chocolate is best tempered at 31–32°C, milk chocolate at 29–30°C and white chocolate at 28–29°C to achieve the correct gloss and texture.

Can the mould be used for ingredients other than chocolate?
Yes, the mould can also be used for isomalt, caramel and other mouldable confectionery masses, but be sure to clean it thoroughly between different uses.

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