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Chocolate Mould - Goblins x 2 (25.5x9.5cm and 19.5x7.5cm)
DRCP012
120 Items
€55.44 tax inc.
€46.20 tax excl.
Tax included
Clean and modern, make original chocolates with our Christmas Duo Chocolate Mould by Elves Design, essential for the end of the year and Christmas celebrations! To make delicious chocolates to garnish or to decorate your windows.
This Christmas chocolate mold is in 2 parts. To be used with chocolate tongs. The base of this chocolate mold is open.
Composed of injected plastic, without bisphenol A, both strong and easy to maintain. This professional chocolate mold has clamping clips on the feet, for better stability.
The material of your Christmas chocolate mold brings shine to chocolate subjects while making it easier to unmold the pieces. Its transparency makes it easy to decorate the relief decorations thereof.
It is best to use couverture chocolate in order to have smooth and shiny subjects.
To mold your Christmas chocolate: Color your mold beforehand or not. Pour the couverture chocolate developed at working temperature into the chocolate mold, scraping off the excess with a spatula. Leave to harden (in the refrigerator). Unmould by tapping, if necessary, the mold flat on a hard, flat surface. Maximum temperature of use: 40-50 ° C.
Data sheet
- Dimensions
- 25x5x9.5cm & 19.5x7.5cm
New
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Clean and modern, make original chocolates with our Christmas Duo Chocolate Mould by Elves Design, essential for the end of the year and Christmas celebrations! To make delicious chocolates to garnish or to decorate your windows.
This Christmas chocolate mold is in 2 parts. To be used with chocolate tongs. The base of this chocolate mold is open.
Composed of injected plastic, without bisphenol A, both strong and easy to maintain. This professional chocolate mold has clamping clips on the feet, for better stability.
The material of your Christmas chocolate mold brings shine to chocolate subjects while making it easier to unmold the pieces. Its transparency makes it easy to decorate the relief decorations thereof.
It is best to use couverture chocolate in order to have smooth and shiny subjects.
To mold your Christmas chocolate: Color your mold beforehand or not. Pour the couverture chocolate developed at working temperature into the chocolate mold, scraping off the excess with a spatula. Leave to harden (in the refrigerator). Unmould by tapping, if necessary, the mold flat on a hard, flat surface. Maximum temperature of use: 40-50 ° C.