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Praline mould

Praline and chocolate moulds at sweetART

Description:
A great mat for praline bases, praline toppers, isomalt plates or cheese crackers. For practical, quick and impressive creations.

Information about the product:
Silicone mat is for 45 pieces of “Oval” floors, ∅ 34 x 24 mm and 0.5 mm thick.

9,90 EUR

Round mat for chocolates and crackers

Description:
A great mat for praline bases, praline toppers, isomalt plates or cheese crackers. For practical, quick and impressive creations.

Information about the product:
Silicone mat is for 42 pieces of “Rundl” floors, ∅ 30 mm and 0.5 mm thick.

9,90 EUR

Praline chocolate bars round

Description:
Praline chocolate bars round

Use:
Fill tempered chocolate with ingredients in any form, can attract and deflect. The forms can also be very good used for filled chocolate.

Information for this product:
Pastry mould with 15 bars made of hard plastic, mold size: 17,5 x 27.5 cm, bolts size: 7,8 x 1,5 cm, for about 16 g per praline sticks.

28,00 EUR

Praline chocolate bars 2 part

Praline chocolate bars 2 part

Use:
Fill tempered chocolate with ingredients in any form, can attract and deflect. The forms can also be very good used for filled chocolate.

22,00 EUR

Praline chocolate bars

Praline chocolate bars

Use:
Fill tempered chocolate with ingredients in any form, can attract and deflect. The forms can also be very good used for filled chocolate.

22,00 EUR

Praline mould with little hearts

Description:
Praline mould with little hearts on top.

Use:
The polished mould, spray perhaps with colored cocoa butter spray (better luster, and nice effect). Then with tempered chocolate / couverture pour the hollow body. The finished molded hollow chocolate body fill with a ganache or other filling. Then close it. Short associate in the refrigerator until they come release from the mold, then turn down.

Product info:
Form for 18 chocolates, made of hard plastic, mold size: 17.5 x 27.5 cm, weight of individual chocolates about 10 g, 3,1 x 3,1 x 0,7 cm

28,00 EUR

Praline mould square waved

Description:
Praline mould square waved

Use:
The polished mould, spray perhaps with colored cocoa butter spray (better luster, and nice effect). Then with tempered chocolate / couverture pour the hollow body. The finished molded hollow chocolate body fill with a ganache or other filling. Then close it. Short associate in the refrigerator until they come release from the mold, then turn down.

Product info:
Form for 24 chocolates, made of hard plastic, mold size: 17.5 x 27.5 cm, weight of individual chocolates about 12 g, 3,1 x 3,1 x 1 cm

28,00 EUR

Praline diamond double mould

Praline diamond double mould

Use:
The polished mould, spray perhaps with colored cocoa butter (better luster, and nice effect). Then with tempered chocolate / couverture pour the hollow body. The finished molded hollow chocolate body fill with a ganache or other filling. Then close it. Short associate in the refrigerator until they come release from the mold, then turn down.

48,00 EUR

Praline double mould cocoa bean

Praline double mould cocoa bean

Use:
The polished mould, spray perhaps with colored cocoa butter (better luster, and nice effect). Then with tempered chocolate / couverture pour the hollow body. The finished molded hollow chocolate body fill with a ganache or other filling. Then close it. Short associate in the refrigerator until they come release from the mold, then turn down.

48,00 EUR

Praline mold turrets round

Description:
Praline mold Pralinen mold turrets round.
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Use:
The polished mould, spray perhaps with colored cocoa butter (better luster, and nice effect). Then with tempered chocolate / couverture pour the hollow body. The finished molded hollow chocolate body fill with a ganache or other filling. Then close it. Short associate in the refrigerator until they come release from the mold, then turn down.

Product info:
Form for 28 chocolates, made of hard plastic, mold size: 17.5 x 27.5 cm, weight of individual chocolates about 12 g

28,00 EUR

Praline mold four-sided, forked

Description:
Praline mold four-sided, forked.

Product info:
Form for 28 chocolates, made of hard plastic, mold size: 17.5 x 27.5 cm, weight of individual chocolates about 10 g

28,00 EUR

Praline mould round ripple pattern vaulted

Description:
Praline mould round ripple pattern vaulted

Product info:
Form for 32 chocolates, made of hard plastic, mold size: 17.5 x 27.5 cm, weight of individual chocolates about 11 g

28,00 EUR

Praline mould mocca bean

Description:
Praline mould mocca bean

Product info:
Form for 28 chocolates, made of hard plastic, mold size: 17.5 x 27.5 cm, weight of individual chocolates about 11 g

28,00 EUR

Praline mould triangular

Praline mould triangular

Use:
The polished mould, spray perhaps with colored cocoa butter (better luster, and nice effect). Then with tempered chocolate / couverture pour the hollow body. The finished molded hollow chocolate body fill with a ganache or other filling. Then close it. Short associate in the refrigerator until they come release from the mold, then turn down.

28,00 EUR

Praline mold bear claw

Praline mold bear claw.

Use:
The polished mould, spray perhaps with colored cocoa butter (better luster, and nice effect). Then with tempered chocolate / couverture pour the hollow body. The finished molded hollow chocolate body fill with a ganache or other filling. Then close it. Short associate in the refrigerator until they come release from the mold, then turn down.

28,00 EUR

Praline mold Pyramid

Praline mold Pyramid

Use:
The polished mould, spray perhaps with colored cocoa butter (better luster, and nice effect). Then with tempered chocolate / couverture pour the hollow body. The finished molded hollow chocolate body fill with a ganache or other filling. Then close it. Short associate in the refrigerator until they come release from the mold, then turn down.

28,00 EUR

Praline mould rectangular 5 waves

Use:
The polished mould, spray perhaps with colored cocoa butter (better luster, and nice effect). Then with tempered chocolate / couverture pour the hollow body. The finished molded hollow chocolate body fill with a ganache or other filling. Then close it. Short associate in the refrigerator until they come release from the mold, then turn down.

22,00 EUR

Praline mould round flower rosette

Praline mould round flower rosette.

Use:
The polished mould, spray perhaps with colored cocoa butter (better luster, and nice effect). Then with tempered chocolate / couverture pour the hollow body. The finished molded hollow chocolate body fill with a ganache or other filling. Then close it. Short associate in the refrigerator until they come release from the mold, then turn down.

28,00 EUR

Praline mold round with grooves

Praline mold round with grooves.

Use:
The polished mould, spray perhaps with colored cocoa butter (better luster, and nice effect). Then with tempered chocolate / couverture pour the hollow body. The finished molded hollow chocolate body fill with a ganache or other filling. Then close it. Short associate in the refrigerator until they come release from the mold, then turn down.

28,00 EUR

Praline mold spiral oval

Praline mold spiral oval.

Use:
The polished mould, spray perhaps with colored cocoa butter (better luster, and nice effect). Then with tempered chocolate / couverture pour the hollow body. The finished molded hollow chocolate body fill with a ganache or other filling. Then close it. Short associate in the refrigerator until they come release from the mold, then turn down.

28,00 EUR

Praline mold Heart

Praline mold heart

Use:
The polished mould, spray perhaps with colored cocoa butter (better luster, and nice effect). Then with tempered chocolate / couverture pour the hollow body. The finished molded hollow chocolate body fill with a ganache or other filling. Then close it. Short associate in the refrigerator until they come release from the mold, then turn down.

28,00 EUR

Praline mould square modern

Praline mould square modern.

Use:
The polished mould, spray perhaps with colored cocoa butter (better luster, and nice effect). Then with tempered chocolate / couverture pour the hollow body. The finished molded hollow chocolate body fill with a ganache or other filling. Then close it. Short associate in the refrigerator until they come release from the mold, then turn down.

28,00 EUR

Praline mould cube with grooves

Praline mould cube with grooves.

Use:
The polished mould, spray perhaps with colored cocoa butter (better luster, and nice effect). Then with tempered chocolate / couverture pour the hollow body. The finished molded hollow chocolate body fill with a ganache or other filling. Then close it. Short associate in the refrigerator until they come release from the mold, then turn down.

28,00 EUR

Praline mould Chocolate bar classic

Description:
Praline mold for three chocolate bars

Product info:
form with 3 panels made of hard plastic, mold size: 17.5 x 27.5 cm, sheet size: 7.5 x 15.5 cm, 100 g of chocolate per panel.

28,00 EUR

Praline mould Chocolate bar Cocoa bean

Praline mould Chocolate bar Cocoa bean for three chocolate bars

Use:
Fill tempered chocolate with ingredients in any form, can attract and deflect. The forms can also be very good used for filled chocolate.

28,00 EUR

Hemisphere mould Ø 9 cm

Hemisphere mould for dessert.

Use:
For small ball with showpieces, decorative for cake or dessert. The polished mould, spray perhaps with colored cocoa butter (better luster, and nice effect). Then with tempered chocolate / couverture pour the hollow body. Short associate in the refrigerator until they come release from the mold, then turn down.
Or simply put together the hollow spheres and use it decorative empty.

38,00 EUR

Hemisphere mould Ø 5,9 cm

Hemisphere mould for dessert.

Use:
For small ball with showpieces, decorative for cake or dessert. The polished mould, spray perhaps with colored cocoa butter (better luster, and nice effect). Then with tempered chocolate / couverture pour the hollow body. The finished molded hollow chocolate body fill with a ganache or other filling. Then close it. Short associate in the refrigerator until they come release from the mold, then turn down.
Or simply put together the hollow spheres and use it decorative empty.

32,00 EUR

Hemisphere mould Ø 4,1 cm

Hemisphere mould for petit fours

Use:
For small ball with showpieces, decorative for cake or dessert. The polished mould, spray perhaps with colored cocoa butter (better luster, and nice effect). Then with tempered chocolate / couverture pour the hollow body. The finished molded hollow chocolate body fill with a ganache or other filling. Then close it. Short associate in the refrigerator until they come release from the mold, then turn down.
Or simply put together the hollow spheres and use it decorative empty.

28,00 EUR

Praline mould hemisphere candy Ø 2,7 cm

Praline mould hemisphere candy.

Use:
For small ball with showpieces, decorative for cake or dessert. The polished mould, spray perhaps with colored cocoa butter (better luster, and nice effect). Then with tempered chocolate / couverture pour the hollow body. The finished molded hollow chocolate body fill with a ganache or other filling. Then close it. Short associate in the refrigerator until they come release from the mold, then turn down.
Or simply put together the hollow spheres and use it decorative empty.

28,00 EUR

Praline mould hemisphere Ø 1,8 cm

Praline mould hemisphere Mini

Use:
For small ball with showpieces, decorative for cake or dessert. The polished mould, spray perhaps with colored cocoa butter (better luster, and nice effect). Then with tempered chocolate / couverture pour the hollow body. The finished molded hollow chocolate body fill with a ganache or other filling. Then close it. Short associate in the refrigerator until they come release from the mold, then turn down.
Or simply put together the hollow spheres and use it decorative empty.

28,00 EUR

Hemisphere double mould 7 cm

Hemisphere double mould for dessert.

Use:
For small ball with showpieces, decorative for cake or dessert. The polished mould, spray perhaps with colored cocoa butter (better luster, and nice effect). Then with tempered chocolate / couverture pour the hollow body. The finished molded hollow chocolate body fill with a ganache or other filling. Then close it. Short associate in the refrigerator until they come release from the mold, then turn down.
Or simply put together the hollow spheres and use it decorative empty.

52,00 EUR

Plexiglass double mould, 15 balls, 30 mm

Hemisphere double mould for dessert or pralines.
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Use:
For small ball with showpieces, decorative for cake or dessert. The polished mould, spray perhaps with colored cocoa butter (better luster, and nice effect). Then with tempered chocolate / couverture pour the hollow body. The finished molded hollow chocolate body fill with a ganache or other filling. Then close it. Short associate in the refrigerator until they come release from the mold, then turn down.
Or simply put together the hollow spheres and use it decorative empty.

58,00 EUR

Easter egg mould 24 cm

Easter egg mould 24 cm

Use:
Pour tempered chocolate / into the egg, hollow body and can attract. Short associate in the refrigerator until the egg of the form dissolves, then turn down.
Simply put together the eggs and use hollow empty as decoration or body for chocolate figures.

56,00 EUR

Easter egg mould 20 cm

Plexiglass egg (medium)

Use:
Pour tempered chocolate / into the egg, hollow body and can attract. Short associate in the refrigerator until the egg of the form dissolves, then turn down.
Simply put together the eggs and use hollow empty as decoration or body for chocolate figures.

46,00 EUR

Easter egg mould 12 cm

Easter egg mould 12 cm

Use:
Pour tempered chocolate / into the egg, hollow body and can attract. Short associate in the refrigerator until the egg of the form dissolves, then turn down.
Simply put together the eggs and use hollow empty as decoration or body for chocolate figures.

36,00 EUR

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