3D praline mold pears, 28 pralines

3D praline mold pears, 28 pralines/mold

To make pralines, you need a high-quality polycarbonate praline mold. With this professional mold made of high-quality polycarbonate, you can make 28 small chocolates. To make a whole variety of fine chocolates, choose different designs from our molds and transform your kitchen into your own confectionery. The chocolates are sure to be a real eye-catcher. 

Praline mold - Application

The 3D praline molds are one of the more difficult molds to make. But the result is all the more beautiful for it. First, you can paint the two parts of the mold with cocoa butter paints as desired. To achieve a particularly even result, you can also apply the paint with an airbrush gun. Once your layer of paint has dried briefly, put the mold back together and turn it over. There is a small opening at the bottom through which you can pour the tempered couverture. Fill the molds with couverture and then turn them over again to empty out the excess chocolate. Tap the mold with a chocolate mallet or the back of a spatula to make sure you empty out all the excess couverture and avoid air bubbles. If you are not yet so experienced in handling couverture and depositing, we recommend depositing in two stages. This means pouring and emptying only half first and then the second half. This will prevent the couverture from setting too quickly and you won't be able to empty it out. Experienced hands can also pour the whole mold at once. Place the mold with the finished pralines in the refrigerator for about 15 - 20 minutes.

There are numerous filling options to choose from. Make a fruity jelly, a creamy ganache or even a delicious caramel. You can flavor a ganache as you wish and refine it with creams, flavor pastes, nuts or other ingredients. Try it out and create your own personal variety of chocolates. 

Take the chocolates out of the fridge and fill them with your prepared filling. Make sure that the filling has cooled down enough and is at room temperature. Leave about 2 mm space at the top edge when filling. This allows you to seal your praline with couverture so that the filling cannot run out. Then put everything in the fridge again briefly. Take the polycarbonate mold out of the fridge and open it. Take the pralines out and 

If you want to give the chocolates as a gift, you can pack them beautifully in a box of chocolates. Of course, you can also eat your homemade chocolates straight away. If you opt for packaging, make sure that the box is well filled and that the chocolates are not crushed. A personal touch, such as a handwritten card or a beautiful ribbon, makes the gift even more loving.
If you are making the chocolates for a special occasion, such as a birthday or anniversary, you could design them thematically. Perhaps in the colors of the occasion or with the recipient's favorite flavors. This makes the gift even more individual and personal.
Whether you give them as a gift or enjoy them yourself, the joy that homemade chocolates bring is unsurpassed. Have fun snacking and giving! 

Use of polycarbonate

Polycarbonate is not a simple plastic or hard plastic. Unlike most plastics, it can withstand very high temperatures. Polycarbonate is very transparent, very strong and incredibly robust. It is considered almost unbreakable and scratch-resistant and is therefore often used instead of glass. The thermoplastic polymer is therefore used in the manufacture of spectacle lenses, car headlights and in the construction industry. As it is also lighter than glass, it is a welcome alternative. These properties do not necessarily make the material cheap and polycarbonate is therefore only used when it is really necessary. For the confectionery sector, it means that perfect pralines, chocolate bars or other chocolate products can be produced in the mold. In contrast to silicone, polycarbonate gives the chocolate its shine after polishing. Thanks to the dimensionally stable polycarbonate molds, the chocolate can contract during cooling and thus be easily removed from the mold. Silicone, on the other hand, is known for its tendency to conform to the mass. This is not desirable in confectionery. We therefore recommend that you avoid silicone molds for chocolate products and opt for high-quality polycarbonate praline molds.