Chocolate Mould 21 pcs Ø29mm H14mm 10 g – Design 4

Pavoni chocolate mould – perfect for consistent chocolates

This professional chocolate mould 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 cavity produces chocolates of exactly 10 grams – ideal for presentations, gift boxes, or retail.

Ideal for both home confectioners and professional chocolate producers who value consistency and efficiency in production.

Professional results every time

The polycarbonate in this mould ensures even heat distribution, resulting in uniform cooling of the chocolate. This produces chocolates with a beautiful gloss and correct crystallisation. The material's smooth surface also means the finished chocolates release from the mould easily once fully cooled – simply tap the mould lightly against a tea towel on the work surface.

Durability and easy maintenance

Polycarbonate is renowned for its strength and durability, making this mould a long-term investment for any chocolate producer. To preserve the mould's quality, it should be cleaned with warm water without washing-up liquid. Dry thoroughly with a clean cloth after use and remove any limescale deposits with cotton wool to avoid marks on your next batch of chocolates.

Technical specifications

This Pavoni chocolate mould has an overall size of 275x135 mm, making it easy to handle and store. Each of the 21 individual cavities has a diameter of 29 mm and a height of 14 mm, producing chocolates of exactly 10 grams. The robust polycarbonate construction ensures a long service life even with frequent use.

With this chocolate mould you get:

• Professional chocolate mould in durable polycarbonate
• 21 cavities for consistent 10-gram chocolates
• Easy release of the finished chocolates

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

Frequently asked questions

Can the mould be used for anything other than chocolate?
Yes, the mould can also be used to cast caramel, fondant, or other sugar-based masses, as long as the temperature does not exceed polycarbonate's heat tolerance level.

How do I ensure the chocolates release easily from the mould?
Make sure the chocolate is completely cooled and set before removing. Then tap the mould lightly against a surface covered with a tea towel.

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