Pavoni Chocoflex Mold for Ganache and Chocolate, 2 Piece, for Bon-Bons, 25mm Dia x 26.4mm High, 67 Cavities, Used Excellent Condition
Traces of food, odor of food.
The Chocoflex range has been enriched with the addition of
this spherical mold.
Ideal for the production of truffles and jellies, this new type of mold offers amazing advantages:
1 It lets you quickly create pralines with all the different
types of filling, from the softer ones such as creamy chocolate
and pralined fillings, to the harder ganaches.
2 If you choose to make only spherical pralines such as truffles,
you can avoid using the chocolate-coating trolley. It’s enough to
dip them manually in softened chocolate.
3 Even for making spherical jellies, this is the
speedy and sensible way to go.
To Make Truffles
- Step 1: Fill the holes of the mold with your chocolate (if it's harder ganache, with the aid of a spatula).
- Step 2: Put the mold in your fridge to harden the chocolate.
- Step 3: Removing the yummies is easy and rapid thanks to the supple elastic silicone.
- Step 4: For a final chocolate coating, dip your spheres by hand in softened chocolate and then in cocoa.
To Make Jellies
- Step 1: Fill the holes of the mold with your liquefied jelly.
- Step 2: Put the mold in the fridge to help the jelly solidify.
- Step 3: Remove from the fridge and take the jellies out of the mold.
- Step 4: Roll the hardened jellies in caster sugar.
