Make thin chocolate wafer style discs. Perfect for using with chocolate transfer sheets for pretty toppers on hand dipped chocolate truffles or on top of cakes and cupcakes
For chocolate, pour a small amount of chocolate on top and level with a palette knife or bench scraper . Allow to harden and then pop out. White chocolate can be coloured using oil based candy colours or some cake decorating powdered colours
Please note that with sugar paste / flower paste, you will need to dust with cornflour first as you would any other cake decorating mould and then allow to harden or freeze before popping out.
Overall measurements : 220mm x 105mm
Cell size 25mm diameter x 2mm
Number of cells : 21
THIS MOULD WILL CREATE :
21 x 2.5cm (25mm) circles / chocolate discs which are 2mm thickness
Finished chocolates literally pop out the mold. No whacking it on a worktop as you sometimes need to do with polycarbonate moulds and these don't crack either.
As per all our silicone baking moulds, these are also oven and freezer proof. Use them from +260deg C to -60deg C. We have customers using them for moulding resins, concrete, plaster, bitumen, chocolates, cakes, hard candies and many other mediums