Chocolate Mould 24 pcs 10 gr 41x29mm h13mm

Pavoni chocolate mould – professional pralines at home

The Pavoni polycarbonate chocolate mould gives you the ability to create 24 elegant pralines in one go. Designed in collaboration with award-winning confectioner Davide Comaschi, this mould ensures a professional result with a luxurious finish. With precise dimensions and durable material, the mould is ready to take your chocolate creations to the next level.

Ideal for both home patisseries and professional kitchens where quality and consistency are paramount.

Precision and quality in every detail

The mould's 24 cavities each measure 41 x 29 x 13 mm, yielding pralines of approximately 10 grams each. The overall mould measures 275 x 175 mm and is made from food-approved polycarbonate, which ensures easy release of the chocolate and long durability. The material withstands both high and low temperatures, which is essential when working with tempered chocolate.

Professional results every time

With this chocolate mould you achieve uniform pralines with smooth surfaces and sharp edges – just as you would expect from professional chocolatiers. The mould is designed for optimal heat distribution, meaning the chocolate crystallises evenly and develops the correct sheen and snap. You can use the mould for filled pralines, mousses or classic chocolate pieces, giving you the freedom to experiment with different flavours and textures.

Technical specifications

The chocolate mould is manufactured by Pavoni, renowned for their professional baking equipment. It measures 275 x 175 mm and weighs 365 grams. Each of the 24 cavities has dimensions of 41 x 29 x 13 mm and produces pralines of approximately 10 grams. The polycarbonate material is highly durable and can be used repeatedly without losing its shape or quality.

With the Pavoni chocolate mould you receive:
• Professional design created in collaboration with an award-winning confectioner
• 24 uniform cavities yielding pralines of 10 grams each
• Durable polycarbonate material ensuring easy release and long service life

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

Frequently asked questions

How do I clean my chocolate mould?
Clean the mould with warm water and mild washing-up liquid. Avoid the dishwasher and abrasive cleaning agents, as these may scratch the surface and affect the results.

Do I need to use a mould release agent?
No, the polycarbonate material naturally releases the chocolate when it has been correctly tempered. Simply ensure the mould is completely clean and dry before use.

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