add cocoabutter to chocolate, so the chocolate get more liquid and easier to work with for pralines.
add 4 to 10% of the cocoabutter to the chocolate, and from the beginning, when you start melting the chocolate
4 cm. in dia 2 cm. high
is in stainless steel.
Thermo Choc, from the EasyChoc range, is a silicon mould complete with thermometer for the monitoring of the temperature (0°C/30°F to 160°C/320°F) of melted chocolate, cream, sauces, jams, syrups and italian meringues. Dimensions: 295 x 55 mm
chocolate mould in Polycarbonate.
space for 21 pieces of Praline
do Not wash with soap.
mould size: 27,5 x 13,5 cm
chocolate size: Ø 3,1 x h 1,85 cm.
chocolate volume: 12 g.
chocolate size: Ø 3,5 cm, h 1,75 cm.
chocolate volume: 14,5 g.
space for 32 pieces of Praline
mould size: 27,5 x 17,5 cm
chocolate size: 3,7 x 2,5 cm.
chocolate volume: 11 g.
Fondant powder is used for filling in sweets, chocolates, sweets etc.
Made of wax-laminated paper on foil. 2,5 cm. diameter.
Extra-wide stainless steel design keeps treats stable even when tapping off candy after dipping. Large angled scoop dips and lifts many sizes of treats with ease.
space for 24 pieces of Praline
chocolate size: Ø 2,9 cm. h 1,94 cm.
chocolate volume: 10 g.
space for 40 pieces of Praline
mould size: 27,5 x 20,5 cm
chocolate size: 2,7 x 2,7 x h 1,6 cm.
space for 35 pieces of Praline
chocolate size: Ø 2,9 x h 2,1 cm.