Chocolate Mould 3 pcs 100 g Crush Bar

Pavoni Chocolate Mould for Professional Chocolate Bars

Pavoni's polycarbonate chocolate mould allows you to produce three impressive 100 g chocolate bars with a unique crush pattern. The sturdy mould measures 27.5x13.5 cm and is made from food-grade polycarbonate, ensuring easy demoulding and durable results. The mould is ideal for both professional chocolatiers and enthusiasts who want to create uniform chocolate bars with a professional finish.

Professional Quality for Home Use

Polycarbonate is the preferred material among professional chocolatiers for good reason. The material provides a smooth surface that ensures glossy chocolate with a perfect finish every time. The even heat distribution in the mould means the chocolate cools uniformly, reducing the risk of air bubbles or imperfections. With this mould, you get precise results where each of the three chocolate bars has exactly the same size and weight of 100 g – ideal if you are producing for sale or as gifts.

Practical Design with Thoughtful Details

Each of the three cavities measures 155x77x10 mm, giving a perfect size for a generous chocolate bar. The crush pattern gives the chocolate a modern and sophisticated look that stands out from standard bars. The mould's total weight of 322 g provides stability during use, while still being light enough to handle when demoulding. The polycarbonate material withstands temperatures from -40 °C to +120 °C, meaning you can use the mould for chocolate destined for the freezer as well as for warm caramel-based products.

Technical Specifications

The chocolate mould from Pavoni has an overall size of 27.5x17.5x1 cm. Each of the three individual cavities measures 155x77x10 mm and produces a chocolate bar of exactly 100 g. The mould is made from food-grade polycarbonate that is both hardwearing and provides optimal demoulding. Weighing 322 g, the mould is stable in use and easy to handle.

With Pavoni's chocolate mould you get: - Professional quality ensuring uniform 100 g chocolate bars - Durable polycarbonate material with optimal heat distribution - Modern crush pattern that gives an exclusive finish

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 my chocolate mould?
Clean the mould with warm water and mild soap. Avoid the dishwasher and abrasive sponges, as these can scratch the surface and affect the chocolate's finish.

Does the mould need to be greased before use?
No, the polycarbonate mould does not require greasing. Properly tempered chocolate will release easily from the mould after cooling.

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