-
MenuBack
-
Online Store
-
-
-
-
-
Leer
- Couverture
- Temperature control units
- Aids for chocolate
- Chocolate molds
- Praline fillings
- Chocolate ingredients
- Praline hollow body
- Chocolate colors
- Chocolate tattoos
- Chocolate packaging
- Bean to Bar
- Material for cutting chocolates
- Batons with Kirsch
- Airbrush for chocolate
- High Heels Accessories
- Textured films for chocolate
- Chocolate fountain & fondue
-
-
-
-
-
Kuchen & Torten
- Cakes Fillings & Ingredients
- Fondant & Marzipan
- Cakes tools
- Cake rings
- Silicone molds
- Baking pans for cakes
- Cake stand
- Cakes packaging
- Airbrush for cakes
- Sugar flowers accessories
- Cake Topper & Wedding Figurines
- Cakes dummies
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Füllungen
- Baking chocolate
- Glucose & Sorbitol
- Cocoa beans
- Cocoa nibs
- Monin syrup
- Champagne & Alcohols
- Freeze dried fruits
- Cake & cake glaze
- Flours & baking ingredients
- Chocolate coating & chocolate
- Milk powder
- Granules
- Nuts & Nougat
- Fruit puree
- Creams & Fillings
- Egg yolk & egg white
- Fruit powder
- Special ingredients
- Fondant & Flower Paste
-
-
-
-
-
-
-
- Punching, cutting & embossing
- Mixing bowls & whisks
- Chocolate material
- Thermometer & Burner
- Gloves & Protective Material
- Smoothing & Modeling
- Roll out bar
- Dough scraper & horn
- (Flour) sieves
- Cake turntable
- Spatula & Spatula
- Silicone embossing molds
- Insert strips & cake slices
- Brushes & Tweezers
- Measuring cup
-
-
-
-
-
-
-
-
-
Ausstechformen
-
-
-
-
-
-
-
-
-
Courses
-
-
kurse
- Current courses
- Praline courses
- Chocolate courses
- Chocolate kiss course
- Macaron courses
- Cake courses
- Baking courses
- Patisserie courses
- Ice cream course
- Guetzli, Cookie & Confectionery Courses
- Bread courses
- Pasta courses
- Apéro course
- Cupcakes courses
- Éclair course
- Courses in Zurich - Adliswil
- Children's courses
-
-
- Team Events
- Hen Night
- Retail Store
-
About Us
-
-
-
DirectionsDownload relevant PDF now.
-
-
-
Recipes blog
-
-
Recipes Blog
-
-
-
Shipping and Payment
-
-
Versand/Zahlung/Impressum
-
-
Chocolate mold football Large, 2 pieces
Pour with this chocolate mold half footballs, or if you glue them together, even whole footballs. A sporty and really practical mold with pattern like a real football. This makes the casting of chocolate footballs a breeze. Thanks to the special indentations your fingers are protected and facilitates so, the smooth wiping off the excess chocolate during the casting process.
Data sheet
- Size
- Ø 12 cm
- Season & Occasion
- Gift ideas
- Country of production
- Italy
- Material
- Food grade polycarbonate
- Approximate weight of the finished chocolate mold
- 120 g per hemisphere
Chocolate mold football Large, 2 pieces
Pour with this chocolate mold half footballs, or if you glue them together, even whole footballs. A sporty and really practical mold with pattern like a real football. This makes the casting of chocolate footballs a breeze. Thanks to the special indentations your fingers are protected and facilitates so, the smooth wiping off the excess chocolate during the casting process.
Application and properties
Wash out the mold with warm water, dry well and polish with a dry cloth. These steps are necessary so that the football shines afterwards.
You can now draw small details in the polished chocolate mold. To do this, you can either use tempered couverture, which creates a contrast, or you can paint fine details with cocoa butter color. Another option is to use a toothbrush to apply fine speckles of color to the mold before pouring it out.
To get whole balls, you can glue two hemispheres together at the edge with a fine layer of couverture.
For a special, festive touch, powder the ball with decorative powder colors or decorate it as you like with scattered decor, glitter, edible flowers, colored chocolate and much more. Let your imagination run wild or conjure up a simple, classic football.