Chocolate Mould

Winter sports

Tritan mould with 8 cavities representing winter sports.

These injection-moulded moulds offer many advantages:

• Exceptional shine
• Easy release
• Quick cleaning with warm soapy water (no abrasives, dishwasher not recommended)
• High durability
• Transparent material for easier colour decoration.

If you encounter difficulties when releasing your chocolate pieces, it usually means the tempering curve was not properly followed.
We recommend several methods to achieve perfect tempering:

• Tempering dark chocolate (traditional method)
• Tempering milk chocolate (traditional method)
• Tempering white chocolate (traditional method)
• Tempering dark chocolate with Mycryo
• Tempering milk chocolate with Mycryo
• Tempering white chocolate with Mycryo
• Tempering Ruby chocolate (quick seeding method)

The choice of couverture chocolate is just as important. For coatings and mouldings, we recommend using highly fluid chocolates such as Valrhona Ivoire white chocolate, Caraïbe dark chocolate, or Jivara milk chocolate.

• Mould dimensions: 27.5 x 20.5cm
• Cavity dimensions: 7.8 x 4cm x thickness 5 mm