Chocolate Mould 24 pcs 10 gr 31x31mm h13mm

Chocolate mould for professional pralines

This Pavoni chocolate mould with 24 cavities has been designed in collaboration with award-winning confectioner Davide Comaschi. With precise dimensions of 31 x 31 x 13 mm per cavity, the mould enables you to create uniform, high-quality pralines. The mould's overall dimensions are 275 x 175 mm.

Ideal for both professional patisseries and ambitious home bakers who wish to produce filled pralines, mousses or classic chocolate pieces with an elegant, professional finish.

Precision and uniformity in every praline

With this chocolate mould you benefit from 24 identical cavities that ensure consistency across your pralines. Each cavity holds approximately 10 grams of chocolate, giving you a perfect portion size. The smooth surface and exact dimensions mean your chocolates achieve a professional finish every time, free from irregularities or air bubbles.

Professional quality for creative expression

The mould is made from durable material designed to withstand repeated use in a busy kitchen. It gives you the freedom to experiment with different techniques, fillings and decorations. Whether you work with dark, milk or white chocolate, the mould will deliver consistent results with smooth surfaces and sharp edges that highlight your creativity and craftsmanship.

Technical specifications

The chocolate mould has an overall size of 275 x 175 mm, making it compatible with standard work surfaces. The individual cavities measure 31 x 31 x 13 mm, and each praline weighs approximately 10 grams. The mould's total weight is 337 grams, providing good stability when working with chocolate.

Advantages of the Pavoni chocolate mould: - 24 identical cavities for uniform, high-quality pralines - Designed in collaboration with award-winning confectioner Davide Comaschi - Precise dimensions (31 x 31 x 13 mm) for professional results every time

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

Frequently asked questions

What is the best way to clean the chocolate mould?
Clean the mould with lukewarm water and mild washing-up liquid. Avoid aggressive cleaning agents or scouring pads, as these may scratch the surface.

Can I use the mould for purposes other than chocolate?
Yes, the mould is suitable for various types of confectionery and dessert making, including jelly, caramel and other patisserie products.

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