This Paderno polycarbonate chocolate mould is very sturdy. It creates crisp edges and shows detailed design. Made of polycarbonate, this thick clear material makes this mould thermal shock-resistant and easy to clean. All surfaces of the mould are perfectly smooth and glossy for a perfect finish.
Polycarbonate is virtually unbreakable and will last a lifetime. Thermal shock-resistant from -75 degrees to 450
degrees for freezing and use of boiling sugar. Dishwasher safe.
Here’s the steps on how to make it:
1. Start by selecting a Paderno chocolate mould with the desired shape and size of chocolate you want to make.
2. Melt the chocolate in a heatproof bowl over a pot of simmering water, stirring frequently until it is completely melted and smooth.
3. Using a spoon or a pastry brush, fill each cavity of the chocolate mould with the melted chocolate, making sure to coat the sides and edges evenly.
4. Tap the mould gently on the counter to remove any air bubbles and to smooth out the chocolate.
5. Once all the cavities are filled, scrape any excess chocolate from the surface of the mould with a spatula or a bench scraper.
6. Place the mould in the refrigerator or freezer until the chocolate is set and firm.
7. Remove the mould from the refrigerator or freezer and gently invert it onto a clean surface, tapping it lightly to release the chocolates.
8. If the chocolates are stuck in the mould, you can gently flex the mould to loosen them.
9. Store the chocolates in an airtight container in a cool, dry place until ready to serve or package as desired.