150g Elegance Easter Egg | 5.29Oz (Code 10345)
150g Elegance Easter Egg | 5.29Oz (Code 10345)
If you are a chocolatier, confectioner, candy maker, or home baker that loves making beautiful chocolate desserts to sell you like to have a systemic neat production. Whether you’re starting or are a seasoned Chef, knowing how much of an ingredient you'll use is crucial for the efficiency and standardization of your process.
That’s what BWB Molds can do for you, the ability to raise your productivity with quality. Having tools that help you to achieve efficiency in your kitchen is always the goal. This is why BWB created the Three-Part Mold System for chocolate making. It’s a practical and easy-to-use chocolate mold. These molds will allow you to scale up your production. You’ll be able to have consistent and standardized products helping you to save time and ingredients.
If you are making chocolates for fun, with these molds you will look like a pro even if you've never used a mold in your life.
Product info, tutorials, and, measurements are below.
Type of Product: Special Mold (3 Parts) 2 rigid PET pieces top and bottom and flexible inserts for each cavity.
Manufactured by: BWB Embalagens, Made in Brazil.
IMPORTANT
- Before and after each use of the mold, clean with a damp cloth in warm water, then allow drying.
- Never use detergent, soap, or sponges.
- Between applications simply wipe your mold with a high-quality paper towel.
- For longer life, keep your mold away from direct sunlight.
- Do not expose to temperatures above 122 degrees.
- IT'S NOT DISHWASHER SAFE.
Keep plastic wrapping out from children’s reach.
The three-part mechanism makes chocolate making extremely easy, you can make truffle shells in one simple step, saving time and without wasting chocolate.
- Fill the base piece of the mold with melted chocolate to the filling line;
- Gently insert the flexible silicone parts into each cavity;
- Then you place the top plastic part over and into the silicone insert(s) and bottom part
- Press down lightly, allowing the chocolate to fill the shape of the cavity.TIP:to evenly spread the chcocolate gently press your fingers around the cavity as needed;
- Take the mold to the fridge, flat part facing down (5 to 10 minutes);
- After refrigerating, take your chocolate out of the fridge when it no longer looks shiny but opaque.
- First, remove the top part and then gently remove silicone inserts;
- The chocolate pops right out of the mold with an intense shine and a perfect shape;
- Your chocolates are now ready, enjoy.
Here are some helpful tutorials on youtube some of them are in Portuguese with the option of subtitle in English:
HOW TO USE BWB MOLDS? By Karla Leal (English)
CÓMO USAR BWB MOLDES DE CHOCOLATE? By Karla Leal (English)
PALETA DE CHOCOLATE: RECEITA COMPLETA COM TRUQUE PARA O PALITO NÃO SOLTAR | BWB | by Edna Agunzo (English subtitle)
MOLDAGEM DE OVOS DE PÁSCOA - FORMA DE SILICONE by Harald Chocolates ( Porguguese)
Cavities: 1 | Shell Weight: g,
- Size in mm: Length: Diamenter:
- Size in inches: Length: Diameter:
