Chocolate Mold - Polycarbonate - 37x16x14mm - 21 pcs

Polycarbonate chocolate mold for perfect chocolates

This professional chocolate mold from Pavoni is made from durable polycarbonate, ensuring longevity and outstanding results. With space for 21 identical chocolate pieces, each weighing 10 grams, the mold is designed to provide consistent outcomes every time. The mold dimensions of 275x135 mm with individual cavities measuring 37x16x14 mm make it ideal for both small and larger productions.

Perfect for both home bakers and professional pastry chefs looking to create uniform and beautiful chocolates with precise details and a shiny finish.

Professional results with minimal effort

The polycarbonate material in this Pavoni mold ensures optimal heat distribution, allowing for even cooling of the chocolate. This is crucial for achieving the right crystallization structure in the chocolate, which provides the characteristic "snap" and glossy surface. The smooth finish of the material makes it easy to release the finished chocolates without the risk of breakage or damage to the details.

Convenient for daily use

After filling the mold with chocolate, the surface can be easily scraped clean of any excess, resulting in a neater final product. Once the chocolate is completely cooled and set in the refrigerator, the mold can be turned over and gently tapped against a surface covered with a dish towel. This releases the chocolates effortlessly, ensuring they retain their perfect shape. The sturdy construction withstands repeated use without losing its form or quality.

Maintenance and durability

To maintain the quality of the mold and ensure that the chocolates release easily during the next use, it should be cleaned with warm water without using dish soap. Dry the mold thoroughly with a clean cloth after washing, and remove any limescale residue with cotton to avoid marks on your finished chocolates. With proper maintenance, this mold will last for many years.

With this Pavoni chocolate mold, you receive:

• 21 uniform chocolates of 10 grams per casting
• Durable polycarbonate material with a long lifespan
• Precise cavities measuring 37x16x14 mm for professional results

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

Frequently asked questions

Can the mold be used for things other than chocolate?
Yes, the mold can also be used for casting caramel, marzipan, or other pastry masses that need to set.

How do I properly temper the chocolate before use?
For dark chocolate, it is recommended to heat to 45-50°C, cool down to 27-28°C, and then gently reheat to 31-32°C before casting.

AI has assisted with the text, and therefore, errors are to be expected.