Chocolate Mould 24 pcs 10 gr 41x28mm h14mm

Chocolate mould with 24 cavities for professional pralines

This chocolate mould from Pavoni was designed in collaboration with award-winning pastry chef Davide Comaschi. With 24 cavities each measuring 41 x 28 x 14 mm, the mould allows you to create uniform pralines with a professional appearance. The mould is made from first-class materials that ensure easy demoulding and durability.

Ideal for patisseries, bakeries and passionate home bakers who wish to produce elegant pralines with consistent size and shape.

Precision and uniformity in every praline

The chocolate mould enables you to create 24 identical pralines in a single batch, saving time and ensuring a consistent result. Each cavity holds approximately 10 grams of chocolate, providing the perfect bite-sized portion of luxury. The mould's overall dimensions of 275 x 175 mm make it practical to work with and easy to store, even in smaller kitchens.

Professional results every time

With this mould you can create pralines that look as though they have come from a professional patisserie. The design gives your chocolates an elegant appearance that impresses both the eye and the palate. Whether you are working with filled pralines, ganache or pure chocolate, the mould delivers a consistent result that showcases your creations to their best advantage. The smooth surface gives the chocolate a beautiful gloss that highlights the quality of your craftsmanship.

Technical specifications

The chocolate mould has 24 cavities measuring 41 x 28 x 14 mm each. Each praline weighs approximately 10 grams, providing an ideal serving size. The mould's overall dimensions are 275 x 175 mm and it weighs 354 grams. This makes it light enough to handle comfortably while remaining robust enough for daily use in both professional and domestic settings.

With this Pavoni chocolate mould you get:

• 24 uniform cavities for professional pralines
• Perfect size with a 10-gram capacity per cavity
• Designed in collaboration with an award-winning pastry chef for optimal functionality

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

Frequently asked questions

What types of chocolate can I use in the mould?
You can use all types of tempered chocolate – dark, milk and white chocolate all work excellently in this mould.

How do I ensure easy demoulding of the pralines?
Make sure the chocolate is correctly tempered and allow it to crystallise fully before attempting to demould. A gentle tap on the mould can help to release the pralines.

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