Chocolate Mold - Polycarbonate - 21 pcs - Ø29xH14mm - 135x275mm - 10 grams

Chocolate mold from Pavoni - perfect for uniform chocolates

This professional chocolate mold from Pavoni is made from durable polycarbonate and allows you to cast 21 identical chocolates at once. With a diameter of 29 mm and a height of 14 mm, each mold creates chocolates weighing exactly 10 grams - ideal for presentations, gift boxes, or sales.

Perfect for both hobbyists and professional chocolatiers who value consistency and efficiency in production.

Professional results every time

The polycarbonate material in this mold ensures even heat distribution, resulting in uniform cooling of the chocolate. This leads to chocolates with a beautiful sheen and proper crystallization. The smooth surface of the material also allows the finished chocolates to easily release from the mold once completely cooled - simply tap the mold gently against a dish towel on the countertop.

Durability and easy maintenance

Polycarbonate is known for its strength and durability, making this mold a long-lasting investment for any chocolate producer. To maintain the quality of the mold, it should be cleaned with warm water without the use of dish soap. Wipe it thoroughly with a clean cloth after use and remove any limescale residues with cotton to avoid marks on your next chocolates.

Technical specifications

This Pavoni chocolate mold has a total size of 275 x 135 mm, making it easy to handle and store. The 21 individual molds each have a diameter of 29 mm and a height of 14 mm, producing chocolates weighing exactly 10 grams. The robust polycarbonate construction ensures a long lifespan even with frequent use.

With this chocolate mold, you get:

• Professional chocolate mold made from durable polycarbonate
• 21 molds for uniform chocolates weighing 10 grams
• Easy release of finished chocolates

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

FAQ

Can the mold be used for anything other than chocolate?
Yes, the mold can also be used to cast caramel, fondant, or other sugar masses, as long as the temperature does not exceed the heat tolerance of polycarbonate.

How do I ensure the chocolates easily release from the mold?
Make sure the chocolate is completely cooled and set before removal. Then gently tap the mold against a surface covered with a dish towel.

AI has assisted with the text, and therefore, errors may be present.