Magnetic Mould praline mold hearts, 15 pralines

Praline mold Gianduiotto, 16 chocolates/mold

For praline making you need a high quality praline casting mold. With this professional casting mold made of high quality polycarbonate, you can easily make 16 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! For this, chop your chocolate coating, if you bought it as a bar. Then melt a good two-thirds of the couverture over a bain-marie on low heat, stirring constantly, until it reaches a liquid consistency and a nice gloss. Then add the remaining, unmelted couverture and dissolve in it, stirring occasionally. Make sure that no water gets into the couverture, as this will make the chocolate crumbly and cause it to clump.

The melted mass is cooled and later reheated (called tempering).

Now loosen the bottom of the mold and stretch a chocolate foil/chocolate tattoo between the praline mold and the bottom. The magnets ensure a particularly secure hold.

After that, the liquid chocolate mass is filled into the ramekins and the largest part is poured out again, so that a thin, beautiful chocolate layer is created. This can then be filled with a filling as desired and closed again with chocolate as a finishing touch. Put the mold in a cool place et voilà: Finest, homemade chocolate chocolates as from the confectioner himself!

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.