Praline mold diamond skull 20 pieces

Praline mold diamonds skull, 20 chocolates

For the praline making you need a high quality praline mold. With this professional casting mold made of high quality polycarbonate you can easily make 20 pretty little chocolates. To make a whole variety of fine chocolates, you can choose different motifs from our molds.

Praline mold - application

The application is very easy! Before you touch the mold, you should put on gloves, otherwise your chocolates may be covered with fingerprints. Chop your couverture for this, if you have bought the couverture as a bar. Then melt a good two-thirds of the couverture over a bain-marie over low heat, stirring constantly, until it reaches a liquid consistency and a nice gloss. Then add the remaining, couverture and dissolve in it while stirring occasionally. Make sure that no water gets into the couverture, as this will cause the chocolate to become crumbly and clump together. The melted mass is cooled and later heated again (called tempering).
After that, the liquid chocolate mass is poured into the ramekins and most of it is poured out again, so that a thin, beautiful chocolate layer is created. This can then be filled with a filling as desired and resealed with chocolate as a finishing touch. Place the mold in a cool place et voilà: Finest, homemade chocolate chocolates as from the confiseur himself!

Decoration possibilities in abundance

Couvertures come in dark, white and milk, but chocolate comes in the most colorful options! With cocoa butter color you can color your praline in your favorite color. You want to keep the natural chocolate color and just put a shimmer over your praline? Then the powder colors to brush on the chocolate are just right. These are also available in different colors and effects. Of course, you get a greater variety of decorations by combining different praline shapes. Mostly the divise in the decoration on the chocolates applies: less is more. Try it out and create your own personal variety of chocolates.

 
Cleaning is done quickly

The best way to clean your mold is by hand with warm water and a little dishwashing liquid. We do not recommend the dishwasher, as the polycarbonate can warp. If the mold is to be used again immediately, you should dry your mold well and remove any water stains. This will prevent the quality of the chocolate coating from deteriorating.

Practical knowledge in our Praline courses

We also offer courses on everything to do with chocolate and praline making, where our expert course leader will take you on a journey into the sweet world of chocolate.