Pralinenform Kleeblatt, 18 Stück (Kopie)

Praline mold Cloverleaf, 24 pieces – homemade pralines like from a confectioner

Every day is perfect to surprise someone with homemade pralines. With the Praline mold Cloverleaf made from high-quality Polycarbonate, you can create 24 impressive cloverleaf pralines measuring 3 x 3 cm, 1.6 cm tall in a single run. A true moment of indulgence for both the palate and the eyes.

Why Polycarbonate and not silicone?

Polycarbonate is no ordinary plastic. It is extremely transparent, incredibly robust, scratch-resistant and considered virtually unbreakable. In the confectionery world it makes the decisive difference: Polycarbonate gives the chocolate its full shine after polishing. Thanks to the dimensionally stable construction, the chocolate can contract while cooling and then releases itself effortlessly from the mold. Silicone, on the other hand, adapts to the dimensions and is therefore not recommended for pralines and chocolate products. With Polycarbonate you achieve a professional result every time.

Casting cloverleaf pralines: step by step

Preparing the mold is key. Wash the mold with lukewarm water and a gentle washing-up liquid without Lye and without rinse aid, rinse off all residues, dry thoroughly and polish with a lint-free cotton pad or a fine tissue. After that, do not touch the mold directly so that no fingerprints are visible on the finished chocolate. Make sure the mold is at room temperature, as a mold that is too hot or too cold can interrupt the tempering process.

Optionally, you can brush the mold with liquid Cocoa butter color. Repeat this step twice for a nicely opaque coat of color, wipe off excess color onto kitchen paper and leave the mold to rest for a few minutes until the color has fully set. Then fill the mold with tempered couverture, tap it with a Chocolate hammer or the back of a Spatula so that air bubbles rise to the surface, turn the mold upside down and pour the chocolate back into the tempering device. Clean the underside of the mold with the Spatula, scrape it off with a metal horn and place the mold in the fridge for approx. 5 minutes.

Filling, closing and decorating pralines

Fill the cast mold with Ganache to 2–3 mm below the rim and leave it to rest at room temperature for at least one hour so that the Ganache forms a light skin. Then seal with tempered couverture, scrape the surface with a metal horn and leave to set in the fridge for 20 minutes. For decoration there are many possibilities: apply Cocoa butter colors directly into the mold or onto the finished pralines, use dried fruit for a fresh accent, use Chocolate tattoos for a special effect or create an elegant shimmer with metallic powder. There are no limits to your imagination.

Tempering couverture correctly

Correctly tempered couverture is essential for perfect pralines. During tempering, the couverture goes through three stages: melting, cooling and reheating. The exact temperatures vary depending on the type of couverture. A Chocolate thermometer and a heat gun for chocolate help to maintain the temperatures precisely. Never use supermarket chocolate — always use high-quality couverture for a professional result.

Let your creativity run wild and use the Praline mold Cloverleaf to conjure up unique pralines that not only taste delicious but will also make the heart of every recipient leap for joy!