Description:
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.
Product info:
Form for 32 chocolates, made of hard plastic, mold size: 17.5 x 27.5 cm, weight of individual chocolates about 10 g
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