Chocolate mold hemisphere Ø 2 cm, 45 pieces

Polycarbonate praline mold for hemispheres

Perfect chocolates are one of the best gifts and at the same time it is great fun to make them. A high-quality praline mold is indispensable for this. Only this creates the perfect shine and beautiful shape of a real praline!

Praline mold - application

You should use only high quality tempered couverture to make chocolates. Chocolate from the supermarket does not become liquid enough and also otherwise does not produce the desired quality of the pralines. For tempering It is best to use a tempering device, but you can also make a water bath. Be careful not to let water get into the chocolate. This would make it crumbly and lumpy.

Take your polished mold, the tempered couverture and a clean and dry brush. Brush each indentation of the mold with a little couverture. Now turn the mold over, no more air bubbles should be visible. Otherwise, these will become visible when the chocolates are formed. Then fill the cavities with couverture. You can use a piping bag or a ladle for this or pour it directly from the pot. All praline cavities should be filled to the brim. Use a spatula to lightly tap the edge of the mold so that any air bubbles rise.

If you have a large tempering device, you can tip the couverture directly back. Otherwise, take out a clean baking paper and turn the praline mold over it. Using a spatula, tap the side of the praline mold until the praline walls are the right thickness. Now clean the surface of the mold with a metal horn. While the chocolate in the mold is placed in the refrigerator for 10 minutes to set, you can return the couverture from the baking paper to the bowl or tempering machine.

You can now refine the pralines with various delicious fillings. A noble orange ganache goes perfectly with a dark praline shell, a sweet caramel filling is suitable for milk couverture and light fruit fillings taste particularly good in a white praline. Here you can let your imagination run wild!

The fillings should cool before being filled into the chocolates to 3 mm below the edge. Leave at room temperature for half an hour so that a light skin forms. Then the chocolates can be sealed with the remaining couverture. Again, you can use a ladle, piping bag or the bowl. Depending on the method, again clean the mold with the metal horn. Place the sealed chocolates in the refrigerator for another 20 minutes.

To unmold, twist the mold a little, then quickly turn onto a clean work surface. Be careful that the chocolates do not damage each other. If not all the chocolates come out immediately, you can lightly tap the mold on the table. If they still do not come out, put them once again in the refrigerator.

With a little practice, you can create beautiful chocolates. For special effects, you can add a little colored cocoa butter to the mold before brushing. Become a home confectioner yourself and delight your loved ones with your creations!

Practical knowledge in our Praline courses

If you would like to learn more about the art of making chocolates, you are welcome to attend 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 will be able to answer even the most difficult questions. We would be very pleased to welcome you to one of our courses!