Chocolate mould 21 pcs 37x16mm H14mm 10 gr – Design 3

Polycarbonate chocolate mould for perfect chocolates

This professional chocolate mould from Pavoni is made from durable polycarbonate that ensures a long service life and excellent results. With room for 21 identical chocolates weighing 10 grams each, the mould is designed to deliver consistent results every time. The mould's dimensions of 275x135 mm with individual cavities of 37x16x14 mm make it ideal for both small and larger production runs.

Ideal for both home confectioners and professional bakers who want to create uniform, beautiful chocolates with precise details and a glossy surface.

Professional results with minimal effort

The polycarbonate material in this Pavoni mould ensures optimal heat distribution, providing even cooling of the chocolate. This is essential for achieving the correct crystal structure in the chocolate, which gives it the characteristic snap and glossy surface. The material's smooth finish makes it easy to release the finished chocolates without risk of breakage or damage to the details.

Practical for everyday use

After filling with chocolate, the surface can easily be scraped clean of excess, delivering a neater end result. Once the chocolate has cooled completely and set in the refrigerator, the mould can be turned over and gently tapped against a surface covered with a tea towel. This releases the chocolates effortlessly, so they retain their perfect shape. The robust construction withstands repeated use without losing its shape or quality.

Maintenance and durability

To preserve the mould's quality and ensure the chocolates release easily next time, it should be cleaned with warm water and no washing-up liquid. Dry the mould thoroughly with a clean cloth after washing and remove any limescale residue with a cotton wool pad to avoid marks on the finished chocolates. With proper maintenance, this mould will last for many years.

With this Pavoni chocolate mould you get:

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

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

Frequently asked questions

Can the mould be used for things other than chocolate?
Yes, the mould can also be used to cast caramel, marzipan, or other confectionery masses that need to set.

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

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