Chocolate mold cappuccino small, 24 pieces

Chocolate mold cappuccino small, 24 pieces

With this professional mold made of high quality polycarbonate you can easily make 24 beautiful chocolate molds in the shape of a jug. Then fill the finished chocolate molds with a delicious filling or use them as very special containers for milk or coffee cream.

Chocolate mold - application

The application is quite easy! To do this, chop your couverture if you bought it as a bar. Then melt a good two-thirds of the couverture over a water bath 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).

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. Place the mold in a cool place et voilà: Finest, homemade chocolate chocolates as from the confiseur 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.