Chocolate Mould 21 pcs 10 g. 15x37x19 mm

Polycarbonate Chocolate Mould – Professional Results Every Time

This Pavoni chocolate mould in durable polycarbonate allows you to produce 21 uniform rectangular chocolates in one go. Each cavity measures 1.5x3.7x1.9 cm and yields chocolates of approximately 10 grams. Ideal for both home confectionery and professional chocolate production, where precision and uniformity are essential.

Professional Quality for Perfect Chocolates

The polycarbonate in this mould ensures even heat distribution, giving the chocolate the optimum conditions to crystallise correctly. This results in chocolates with a beautiful gloss and the right snap. The material's smooth surface makes it easy to release the finished chocolates, avoiding frustrating cracks or deformation of your creations. The rectangular shape with its precise dimensions of 1.5x3.7x1.9 cm ensures a professional and consistent appearance every time.

Practical Workflow with Visible Results

The mould's transparent material allows you to monitor the chocolate's cooling process and see precisely when it is ready to be removed. After filling with chocolate, you can easily scrape the surface clean to ensure a neat result. Once the chocolate is fully cooled, a gentle tap against a soft surface releases the finished chocolates. Polycarbonate's durability means the mould retains its quality through many uses, making it a worthwhile investment for anyone who works seriously with chocolate.

Care and Hygiene

To preserve the mould's quality and ensure perfect results every time, it should only be cleaned with warm water without washing-up liquid. Dry the mould thoroughly with a clean, soft cloth after washing and remove any limescale deposits with cotton wool to avoid marks on your chocolates. Proper care significantly extends the mould's lifespan and ensures your chocolates always achieve the correct finish and release easily from the mould.

Benefits of the Pavoni chocolate mould: - Produces 21 uniform chocolates of 10 grams - Durable polycarbonate with optimal heat distribution - Easy to clean and maintain for long-lasting use

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

Frequently Asked Questions

Can I use the mould for anything other than chocolate?
Yes, the mould can also be used for caramel, fondant and other sugar-based confectionery that needs to be cast and cooled.

How long does the chocolate typically need to remain in the mould before it can be removed?
This depends on the type of chocolate and temperature, but typically 15–30 minutes in the refrigerator or 2–3 hours at room temperature.

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