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Chocolate bar mold Florentine Ø 4.8 cm, 15 pieces – Chocolate rounds with wave pattern | miniSchoggi Chocolate bar mold Florentine Ø 4.8 cm, 15 pieces – Chocolate rounds with wave pattern | miniSchoggi
Chocolate bar mold Florentine Ø 4.8 cm, 15 pieces – Chocolate rounds with wave pattern | miniSchoggi
Ready-to-ship quantity: more than 20 pieces
Price:CHF 32.90

Our dessert moulds for chocolate turn couverture into edible cups, spoons and florentine bases. Fill the cups with mousse, cream or berries and serve the dessert in its own container. This category has 10 casting moulds; you will find more designs among our chocolate moulds.

Which dessert moulds do we stock?

  • Dessert cups: round with 15 cups per mould, square with 24 pieces, plus the tall round and tall square versions with 28 pieces each.
  • Cappuccino moulds: small with 24 pieces and large with 12 pieces.
  • Hemisphere with base: Ø 5 cm, 5 pieces. Thanks to the base it stands upright on the plate.
  • Chocolate spoons: casting mould for teaspoons, 6 pieces.
  • Florentines: moulds Ø 4.8 cm with 15 pieces and Ø 9 cm with 5 pieces.

Casting and filling cups: how it works

Polish the clean, dry cavities with cotton wool and temper the couverture. Cups are made by shell casting: fill the cavities to the brim, tap, turn the mould over and let the excess chocolate run out. Scrape the edges with a spatula for clean rims. For sturdy cups, add a second layer as soon as the first starts to set. Only chill once the chocolate begins to firm up, then turn out.

Fill the cups shortly before serving so they stay crisp, for example with our chocolate mousse. The florentine moulds give you round chocolate discs in two sizes to go with our florentines recipe. Chocolate spoons are lovely with coffee or stirred into hot milk. For Christmas or Mother's Day, everything can be prepared calmly in advance.

Frequently asked questions

How far ahead can I cast chocolate cups?

Well-tempered cups can easily be made a few days ahead. Store them in a tin somewhere cool, dry and dark, but not in the fridge, where they pick up moisture and odours.

Which couverture should I use for dessert cups?

Dark couverture makes sturdy cups and contrasts nicely with pale creams. Milk and white couverture are softer, so cast two layers. You can learn to temper with confidence on our couverture tempering course in Adliswil.

Where can I find hemispheres without a base?

Look among our hemisphere moulds, and for unusual designs among our special moulds.

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