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The forms are made of food-safe silicone and are dishwasher-proof. Temperature-resistant from -50°C to +100°C. Not cut resistant.
In banderol vor hanging up, with instructions
- Material silicone
- Size 22,5 x 12 cm
- Color red
- VE 1
1. Carefully melt the chopped cooking chocolate or drops in a temperature control unit or bain-marie (dark chocolate 31-32°C, milk chocolate 30-31°C and white chocolate 28-29°C). When doing so make sure the cooking chocolate does not come into contact with the water or steam as otherwise it cannot be used. Tip: Keep melting it under heat until all the pieces in the melted chocolate have dissolved.
2. Portion the melted chocolate into the individual moulds with the aid of a disposable piping bag and gently tap the mould to prevent any air bubbles from forming.
3. Allow the chocolate to set and carefully remove from the mould. Tip: To cut out the melting of cooking chocolate you can also make the decorations using ready-made chocolate cake glaze.