BWB Chocolate Mould – Egg Tablete

Compare retailer offers

About this product

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. 1. Fill the base mould cavities with melted chocolate or deco melts to the fill line. Tap the mould on your bench top a few times to remove air bubbles that might still be in the chocolate. 2. Gently place the silicone inserts on top of the melted chocolate in each cavity. (Don’t push down on them quite yet). 3. Place the top plastic piece over and into the silicone insert(s) and base mould so that they fit back together like a puzzle piece. Press down gently, allowing the chocolate to fill the shape of the cavity. 4. Turn the mould over (with the flat surface down) and set it like this in the refrigerator for 10-20 minutes. 5. Take your chocolate out of the fridge when it no longer looks shiny but opaque. 6- Turn the mould back around and gently remove the top part and silicone inserts. 6. Your chocolates are now ready to fill and join together with melted chocolate (if 3D) or fully remove and

More from Not specified