Cocoa butter sun yellow
CHF15.90
Chocolate mold bunny
Price:
CHF32.90
VAT included
Do you want to give something else for Easter than a bought chocolate bunny? How about making your own Easter gifts this year? With this bunny chocolate mold, for example, you can conjure up sweet gifts for Easter. Together with a little cocoa butter colors you can create fun bunnies with different patterns and colors. With this mold you can pour and decorate 3 chocolate bars of 100g each. If you then pack them in pretty bags, the Easter bunny bars make a sensational gift. The happy recipients will be delighted with this delicious gift.
Product features
| Size | Length: 275 mm / Width: 175 mm |
|---|---|
| Filling quantity | 100 g per bar |
| Quantity | 1 mold with 3 panels |
| Season & Occasion | Spring & Easter |
| Country of production | Italy |
| Size of the final product | Length: 154 mm / Width: 72 mm / Height 13 mm |
| Material | Food grade polycarbonate |
| Application note | Not suitable for microwaves |
Chocolate mold bunny
Do you want to give something else for Easter than a bought chocolate bunny? How about making your own Easter gifts this year? With this bunny chocolate mold, for example, you can conjure up sweet gifts for Easter. Together with a little cocoa butter colors you can create fun bunnies with different patterns and colors. With this mold you can pour and decorate 3 chocolate bars of 100g each. If you then pack them in pretty bags, the Easter bunny bars make a sensational gift. The happy recipients will be delighted with this delicious gift.
Application
The application is very easy! Chop your chocolate coating, if you have bought it as a bar. Then melt a good two-thirds of the couverture over a bain-marie over low heat, stirring constantly, until it reaches a liquid consistency and a nice gloss. Then add the remaining, unmelted couverture and dissolve in it, stirring occasionally. Just make sure that no water gets into the couverture, as this will make the chocolate crumbly and it will clump. The melted mass is cooled and later reheated, this is called tempering. In our blog post you can see the different temperatures you need to reach. Tempering is also explained to you in a great way.
Then pour the liquid chocolate mixture evenly into the mold. To avoid air pockets, you can gently tap the mold against the table. Et voilà: Fine, homemade chocolate bars, as if from the confectioner himself, but with an individual design.
