Clear bag small with hearts, 10 pieces
CHF3.50
Chocolate mold hearts set
Price:
CHF6.90
VAT included
With this chocolate mold heart set you can conjure up sweet gifts for Valentine's Day, Mother's Day or just like that. Pour with different cocoa butter colors and some couverture sweet hearts with different motifs. Then pack the chocolate hearts in the included transparent bags and decorate the bags with a matching love sticker. Your loved ones will be thrilled with this great gift.
Product features
| Size | Chocolate mold: length: 15 cm , width: 26 cm , height: 1 cm / Sticker: Ø 3 cm / Clear bag: length: 8 cm , width: 8 cm |
|---|---|
| Filling quantity | 13 g per heart |
| Quantity | 1 mold with 12 chocolate hearts / 40 stickers / 40 clear bags |
| Season & Occasion | Wedding, Mother's Day, Cotillion, Valentine's Day |
| Country of production | Italy |
| Size of the final product | Ø 2.5 - 4.5 cm |
| Material | Food safe plastic (PE) |
| Care instructions | Not dishwasher safe |
| Note | Stickers are not edible! |
| Application note | Not suitable for microwaves |
Chocolate mold hearts set
With this chocolate mold heart set you can conjure up sweet gifts for Valentine's Day, Mother's Day or just like that. Pour with different cocoa butter colors and some couverture sweet hearts with different motifs. Then pack the chocolate hearts in the included transparent bags and decorate the bags with a matching love sticker. Your loved ones will be thrilled with this great gift.
Application and properties
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 hearts, as if from the confectioner himself!
Practical knowledge in our praline courses
If you would like to learn more about the art of making chocolates, you are welcome to join one of our Courses on the subject of chocolate. We will show you how to make the perfect shaped and cut chocolates, how to temper your couverture optimally and how to fill your chocolates deliciously. You will learn all this from trained confectioners who can also answer difficult questions. We would be very happy to welcome you at one of our courses.
