CHOCOLATE MOLDS

Special mold with silicone (3 parts), ideal for producing chocolates with much more practicality and precision. It has a “mark” indicating the necessary amount of chocolate, taking it to the refrigerator only once. It provides a uniform shell and a perfect finish always with the same weight.

1st step

Melt and temper the chocolate, pour it until the fill line.  Gently tap the bottom of the mold on a plain surface to eliminate air bubbles.

2st step

Then, fit in the other two parts pressing them until the chocolate fills the whole cavity (flexible insert will be in contact with chocolate).

3st step

Turn the mold over and gently press around the cavities with your fingers. Take to the fridge until the chocolate sets (approximately 11 minutes).

4st step

Remove the mold from the fridge and carefully remove the flexible insert. Your chocolate will be molded.