This mould is perfect for making set ganache fillings for hand dipped artisan chocolates. It would also be equally usefull and of good size for making wax melts.
Simply pipe your ganache into the cells. Allow to set at room temperature (around 20 > 22 deg C over night or a few hours until set) and then skim a thin film of chocolate over the base of all your set centres. Leave to harden for another 20 mins before turning out.
The thin film of chocolate on the bottom makes them much easier to get off the fork. I normally use dipping forks - but didn’t have these at home so used a couple of steak forks instead.
When dipped, I slid them on to clear cellophane to set and moved them into a cooler room at approx 16 deg C to set. Alternatively, you could set in a fridge..
My ganache centres photographed came out at 32mm dia x 15mm high and weighed 12g each - increasing to 35mm dia x 21mm high and 19g finished weight when enrobed (after hand dipping in chocolate).
Overall mould size : 300mm x 180mm approx
Individual Cell size : 32mm dia x 15mm deep
Flexible - fold it or roll it !
Wipe clean - or wash in dishwasher or soapy water.
Dishwasher, Microwave, Oven and Freezer Safe
Does not absorb smells or taste
Heat temperature tested from +230degC to -40degC
FDA and CE approved
For recipes and ideas, see our Recipes section and our Blog