Heart Chocolate Truffle Silicone Mould — Design & Realisation

By A Mystery Man Writer

Heart Truffle Silicone MouldOptimize your truffle, rocher and chocolate candy productions! These food safe silicone moulds are flexible and non-stick allowing to shape and prepare your candy interiors for the enrobing process. This silicone mould can be

Optimize your truffle, rocher and chocolate candy productions! These food safe silicone moulds are flexible and non-stick allowing to shape and prepare your candy interiors for the enrobing process.

Advantages to use these moulds:

Standardize your production: Obtain regularity in weight and shape of all your candies.
Save time: No more manual rolling of the truffles piece by piece nor cutting individual candies.
Cost saving: No need to purchase pre-made chocolate shells.
Set yourself apart: Dip or enrobe original shaped candies.

This silicone mould can be used with ganache, praline, chocolate, fruit paste, caramel, sugar, etc.

Mould technical specifications:

Mold dimensions: 29 X 38 cm (11.5 X 15)
Cavities per mold: 54 pcs
Cavities Diameter: 28 mm (1 1/8)
Approximate weight of truffle: 14gr (0.5 oz)

Mould usage:

1) Make sure that your mould is clean and dry.
2) Fill the cavities with a pastry bag.
3) Scrape to smooth out the moulds surface with a spatula and append the mat to protect the product from air bacteria.
4) Place the mould into the freezer or blast freezer to harden your interiors.
5) Once your interiors have hardened, remove them from the mould in an instant.
6) Enrobe or dip your interiors into chocolate and decorate them as you please.

This mould can also be used into an oven, a refrigerator, a freezer and a blast freezer. Resistant to temperatures from -40°C (-40°F) up to +260°C (+500°F).