Poly-carbonate heart diamond bar chocolate mold.
Size: 33x 33mmm m by 15mm deep. Makes an approximately 10 gram piece
24 pcs per mold
Use molds at room temperature.
Fill, clean, dry mold with properly-prepared chocolate.
Tap molds on counter top or work surface several times to remove air bubbles
Using a bench scraper or offset spatula, scrape excess chocolate from the top of the molds. Excess chocolate inhibits release from the mold.
Place on level surface in the refrigerator until set.
Once set, remove from the refrigerator (usually 20 mins or less).
Unmold the pieces from the mold by turning the mold upside down and give it a good strong tap on the countertop or work surface. Repeat until all cavities have been emptied.
If you find that your finished pieces are sticking, you can polish the cavities with an eye glass cleaning cloth or a cotton make up pad to buff/polish the mold. This will aid in the release of the finished product.
Do not try to pry the pieces from the cavity, they will only release when properly set. Most objects will damage the finished pieces and likely the mold itself.
Tip: When using a mold for the first time, they tend to be a little more difficult to remove as the mold has not been “seasoned”. If possible, run a few “test” batches to start the seasoning process. The more they are used, the easier they release!
0 Write Review
Do you want to add this item to your wishlist?
Add to wishlist
Callebaut RUBY RB1 - 2.5kg
Callebaut Gold Caramel Chocolate - 2.5Kg
Callebaut Bittersweet Chocolate 70-30-38 - 2.5Kg
Would you like to shop in US Dollars?
No thanks, I'd like to proceed in Canadian Dollars.
Just add Flour™ to keep up to date.