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Chocolate Mould XXL Chocolate Bar
Half mould for 1 bar - reusable
Chocolate Mould XXL Chocolate Bar
Half mould for 1 bar - reusable
Article no.:
19038
Simple PVC molds for casting XXL chocolate bars, tree trunks and other creative ideas.
Polish the XXL chocolate bar chocolate mold with a cotton pad to remove dust and grease. Pour around 300g of tempered couverture or cake pop icing into the mold. Using the back of a spoon, spread the chocolate coating into the mold. Tap the mold on the tabletop a few times to allow air bubbles to rise. Then let the excess couverture or glaze flow out again and remove the mold cleanly with a palette or a dough scraper. Make sure that the couverture is not poured too thin, otherwise the bar will break quickly. Place it on baking paper or a silicone baking mat with the opening facing down and turn it over again after about 1 minute so that the heat doesn't build up. Allow the chocolate to solidify completely.
You can use creams, cream stands and other fillings to fill the cast half mold. Then put a cut sponge cake base into the mold.
The next day, remove the filled bar from the mold.
If well cared for, this form can be used more often. Never clean the molds in the dishwasher or in detergent water. If absolutely necessary, clean the mold in clean, warm water. Ideally, you should just polish the used mold with a little cotton wool before using it again.
Size of mold: 45x30x4cm
Size of the cast half mold: 25x8.5x4cm
Further explanations on how to make hollow bodies and chocolates using these molds with step-by-step instructions as well as all You can find information about tempering chocolate in our Patipedia.
This GREENLINE item is delivered without outer packaging. When packaging our products, we only use as much material as necessary and as little as possible. For many products we completely avoid outer packaging. For a variety of items, you can choose between conventional packaging and the environmentally friendly GREENLINE packaging made of paper or without packaging at all. Further information can be found on our project page GREENLINE.
Manufacturer:
Cake- Masters
Siemensstr. 24
49770 Herzlake
Pouring an XXL chocolate bar
Polish the XXL chocolate bar chocolate mold with a cotton pad to remove dust and grease. Pour around 300g of tempered couverture or cake pop icing into the mold. Using the back of a spoon, spread the chocolate coating into the mold. Tap the mold on the tabletop a few times to allow air bubbles to rise. Then let the excess couverture or glaze flow out again and remove the mold cleanly with a palette or a dough scraper. Make sure that the couverture is not poured too thin, otherwise the bar will break quickly. Place it on baking paper or a silicone baking mat with the opening facing down and turn it over again after about 1 minute so that the heat doesn't build up. Allow the chocolate to solidify completely.
You can use creams, cream stands and other fillings to fill the cast half mold. Then put a cut sponge cake base into the mold.
The next day, remove the filled bar from the mold.
If well cared for, this form can be used more often. Never clean the molds in the dishwasher or in detergent water. If absolutely necessary, clean the mold in clean, warm water. Ideally, you should just polish the used mold with a little cotton wool before using it again.
Size of mold: 45x30x4cm
Size of the cast half mold: 25x8.5x4cm
Further explanations on how to make hollow bodies and chocolates using these molds with step-by-step instructions as well as all You can find information about tempering chocolate in our Patipedia.
GREENLINE - sustainable and environmentally friendly
This GREENLINE item is delivered without outer packaging. When packaging our products, we only use as much material as necessary and as little as possible. For many products we completely avoid outer packaging. For a variety of items, you can choose between conventional packaging and the environmentally friendly GREENLINE packaging made of paper or without packaging at all. Further information can be found on our project page GREENLINE.
Manufacturer:
Cake- Masters
Siemensstr. 24
49770 Herzlake
From import file
10% Rabatt
Belgian Chocolate white 200g
€4.25
instead of:
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(10.53% saved)
Couverture callets
Content: 0.2 kg €21.25 pro 1kg
10% Rabatt
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€4.25
instead of:
€4.75
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10% Rabatt
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€4.25
instead of:
€4.75
(10.53% saved)
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Content: 0.2 kg €21.25 pro 1kg
