Chocolate mold dessert bowl round, 15 bowls/mold

Chocolate mold dessert bowl round, 15 bowls/mold

With this polycarbonate mold you create very special noble desserts, which are also very suitable for a buffet. The shells of noble and crunchy couverture can be filled with creams, ganache and fresh ingredients such as berries or fruit pieces. This creates many small desserts with an incomparable taste - without any waste or cleaning effort due to containers! The small bowls are also ideal for serving a delicious caramel sauce with the ice cream, for example, which can then be poured over it immediately itself.

Chocolate mold - application

Preparation

For all molds used to pour chocolate shells, preparation is extremely important. Rinse the mold with lukewarm water and a gentle rinsing agent. This must not contain lye or rinse aid, as this would corrode the molds. Then rinse off all residues with lukewarm water and dry the mold very well. From now on, do not touch the mold recesses, otherwise fingerprints will be visible on the chocolate later. Polish the mold with a non-fibrous absorbent cotton or a very fine handkerchief.

You should use only high quality tempered couverture to make chocolate shells. Chocolate from the supermarket does not become liquid enough and does not otherwise produce the desired quality. To Tempering it is best to use a Tempering device, but you can also make a water bath. Be careful that in no case water gets into the chocolate. This would make it crumbly and lumpy.

Making the hollow shells

Take a larger brush to hand. Use it to brush the entire mold with couverture. Turn the mold over and over again. No more air bubbles should be visible, otherwise they would be visible as holes in the finished shells. Then fill all the cavities with couverture. You can use a piping bag or a ladle, but you can also pour the couverture directly from the container into the mold. Once all the cavities are filled to the brim, you can scrape off the remaining chocolate with a metal spatula and return it to the bowl. To get rid of any air pockets, tap the side of the mold with the handle of a spatula.

If you have a large tempering device, you can empty the mold directly over it. Otherwise, put a clean baking paper ready. Now turn the chocolate mold upside down. Use the spatula to tap the side of the mold until the hollow shell walls are the right thickness. Now turn the mold back over and clean the surface with the metal horn. While the chocolate 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.

Filling and finishing

You can now carefully shape the hollow shells. To do this, twist the mold a little, then quickly sweep onto a clean work surface. Be careful that the shells do not damage each other. If all the hollow shells do not come out immediately, you can lightly tap the mold on the table. Still do not come out, once again put in the refrigerator

Now the individual shells are refined with 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 shell.

The fillings should be allowed to cool before they are poured into the dessert dishes. In the case of a rather soft ganache, the filling is filled to the upper edge at the most; in the case of somewhat firmer creams or ganaches, a small cap can also be piped with a star-shaped nozzle. The dessert becomes particularly noble if you add a filigree chocolate decoration, crispy chocolate pearls, dried flower petals, nuts or a fresh berry on top. The small desserts should then be nicely arranged and served quickly, because then they look best and the taste is also very fresh.