Melt & Mould Polycarbonate Large Dome Chocolate Mould - 6 Cavities

Polycarbonate Large Dome Chocolate Mould - 6 Cavities Create generously sized dome chocolates with this 6-cavity polycarbonate large dome chocolate mould. The smooth hemispherical design is ideal for producing statement chocolates, filled domes, dessert components and decorative chocolate shells with a clean, contemporary finish. Each cavity measures 70 mm in diameter x 35 mm deep and has a capacity of 89.8 cc, producing a finished chocolate of approximately 106 g when filled solid. The 2 x 3 cavity layout provides ample spacing between each dome, making the mould practical for larger-format chocolate work. The rigid, transparent polycarbonate construction allows you to monitor the chocolate as it sets and helps achieve a smooth, glossy finish when chocolate is correctly tempered. The large cavity format also gives you flexibility for layered fillings, ganache centres, mousse inserts or hollow chocolate creations. Specifications Material: Polycarbonate Shape: Large Dome / Half-Sphere Number of Cavities: 6 Cavity Size: Ø70 x 35 mm Approx. Piece Weight: 106 g Cavity Volume: 89.8 cc Layout: 2 x 3 Overall Mould Dimensions: 275 x 175 x 40 mm How to Use a Chocolate Mould? Temper the chocolate: Bring the melted chocolate to the appropriate temperature range for its type; tempering is essential for a shiny and crisp result. Bring the mould to room temperature: Remove the polycarbonate chocolate mould from a cold environment and wait until it is completely dry. Fill the cavities: Pour the tempered chocolate into the cavities using a spatula or funnel; avoid overfilling. Remove air bubbles: Tap the filled mould gently on the counter a few times to bring any trapped air bubbles to the surface. Clean the surface: Scrape the top surface in one single stroke with a flat spatula; this step must not be skipped. Cool: Leave the mould to set in a cool, temperature-stable environment or in a refrigerator. Release the chocolate: Turn the mould upside down; well-tempered chocolates release easily with light pressure. Clean the mould immediately: Wipe with lukewarm water after use; residues must be removed before they solidify. Tips for Use Keep the mould dry. Even the slightest moisture can leave matte spots on the surface; be careful about condensation. Avoid fingerprints. When finger oils touch the inner surface, the chocolate becomes dull at that point; use a spatula or brush. Avoid metal tools. Use a plastic spatula for scraping; metal marks cause permanent damage. Long-Lasting Use with Proper Care Do not put in the dishwasher; high heat and detergent cause micro-scratches. Protect from direct sunlight; prolonged UV exposure yellows the material. Avoid stacking; store with a thin cloth between each mould.

Melt & Mould Polycarbonate Half-Sphere Chocolate Mould - 24 Cavities

Polycarbonate Half-Sphere Chocolate Mould - 24 Cavities Create smooth, uniform chocolate domes with this 24-cavity polycarbonate half-sphere chocolate mould. Designed for professional chocolate work, the rigid polycarbonate construction provides clearly defined cavities for producing consistent hemispheres with a polished finish. Each cavity measures 37 mm in diameter x 18 mm deep, producing a finished chocolate of approximately 15 g with a 12.7 cc capacity. The 24 cavities are arranged in a practical 4 x 6 layout, making the mould well suited to producing batches of filled chocolates, pralines, truffles, chocolate shells and decorative domes. With an overall size of 275 x 175 x 25 mm, this half-sphere chocolate mould offers a convenient format for chocolatiers, pastry kitchens and confectionery production. Specifications Material: Polycarbonate Shape: Half-Sphere / Dome Number of Cavities: 24 Cavity Size: Ø37 x 18 mm Approx. Piece Weight: 15 g Cavity Volume: 12.7 cc Layout: 4 x 6 Overall Mould Dimensions: 275 x 175 x 25 mm