Dessert mold hemisphere set with chocolate mold Ø 15 cm

Dessert mold hemisphere set with chocolate mold Ø 15 cm

This set is perfect for making cakes with a chocolate coating. You can make and fill these pretty works of art with anything your heart desires. Ideal for giving free rein to your creativity. The two tins are suitable for both hot and cold, savory and sweet dishes. The black baking tin has a diameter of 14.3 cm and is 7 cm high and is both cold-resistant and heat-resistant from - 60 °C to + 180 °C. You can use the transparent mold right away to create a matching chocolate bowl for your dessert. Pour tempered couverture into the mold to create a beautiful matching hemisphere.

Application

Bake your cake or sponge cake in the black tin. You can use any recipe you like. However, make sure that you do not exceed the maximum temperature of 180 °C. The tin should also be greased before baking. It is also possible to layer different creams or mousses. It is best to place cling film in the tin to ensure that you get everything out of the tin at the end. After each layer, put the mold back in the freezer and let everything harden. This ensures that the layers do not run into each other and remain nicely separated. You can also easily make an ice cream cake in a hemisphere shape with this mold.

The sturdy plastic chocolate mold, which is also included in the set, can be used to make the matching couverture shell. To give the creation an unusual touch, you can first spray the chocolate mold with an airbrush gun to create a beautiful color pattern. Use cocoa butter colors and let them dry well before pouring out the mold. Fill the mold once completely with tempered couverture and make sure that there are no air bubbles. Now turn the filled mold over and empty out the excess chocolate. The mold should now have a thin layer of couverture. Place this in the fridge so that the chocolate can harden. If you feel the couverture layer is still too thin after it has hardened, you can repeat the process. Before you remove the molded hemisphere from the chocolate mold, first add the previously made core from the other mold. Add some more mousse or couverture to secure it and bond it to the chocolate mold. Now carefully turn the whole thing out onto a plate or cake platter. Your wonderful dessert with a wow effect is ready to serve.

Frozen sweet or savory

Cold or frozen masses are particularly suitable for these molds. Silicone molds for desserts are the most popular. To ensure that the mixture takes shape, you can simply fill the finished mousse, ice cream or sorbet mixture into the cavities using a piping bag and distribute it in the mold by pulling and pressing. You can then remove the excess mixture with a spatula and pour it into the next mold. Once you have filled each cavity, place the mold in the freezer and leave the treats to freeze for at least 4 hours. Ideally overnight. Ice cream, gelato and sorbet can be served straight away. A mousse or patisserie can then be defrosted slowly in the fridge. Creativity is required with this form.

Baked sweet or savory

The mold is also ideal for baking. Sweet or savory motifs can be created by baking. Whether chocolate cake, marble cake or lemon cake. The baking tin adapts to your personal taste. However, make sure not to bake the tin at too high a heat. So use a recipe that has to be baked at a temperature higher than 180 °C.