Cocoa butter sun yellow
CHF15.90
Chocolate mold chickens
Price:
CHF32.90
VAT included
With this chicken chocolate mold you can conjure up sweet gifts for Easter. This mold allows you to pour 3 chocolate bars. But not just classic, no that would be boring. These chocolate bars have a funny chicken motif. So simply pour with different cocoa butter colors and some couverture funny chickens with different patterns and colors. Packaged in pretty bags, the Easter chicken bars then make a wonderful gift. You can design each tablet differently to create really individual gifts. Your loved ones will be delighted with this unusual 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 15 mm |
| Material | Food grade polycarbonate |
| Application note | Not suitable for microwaves |
Chocolate mold chickens
With this chicken chocolate mold you can conjure up sweet gifts for Easter. This mold allows you to pour 3 chocolate bars. But not just classic, no that would be boring. These chocolate bars have a funny chicken motif. So simply pour with different cocoa butter colors and some couverture funny chickens with different patterns and colors. Packaged in pretty bags, the Easter chicken bars then make a wonderful gift. You can design each tablet differently to create really individual gifts. Your loved ones will be delighted with this unusual 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.
