BWB Chocolate Mould 3-part – Bonbon Diamond

Special mold with silicone (3 parts), ideal for producing chocolates with much more practicality and precision. It has a “mark” indicating the necessary amount of chocolate, taking it to the refrigerator only once. It provides a uniform shell and

a perfect finish always with the same weight.

• 1. Fill the base mould cavities with melted chocolate or deco melts to the fill line. Tap the mould on your bench top a few times to remove air bubbles that might still be in the chocola
  
  te.
• 2. Gently place the silicone inserts on top of the melted chocolate in each cavity. (Don’t push down on them quite yet).
• 3. Place the top plastic piece over and into the silicone insert(s) and base mould so that they fit back t
  
  ogether like a puzzle piece. Press down gently, allowing the chocolate to fill the shape of the cavity.
• 4. Turn the mould over (with the flat surface down) and set it like this in the refrigerator for 10-20 minutes.
• 5. Take your c
  
  hocolate out of the fridge when it no longer looks shiny but opaque. 6- Turn the mould back around and gently remove the top part and silicone inserts.
• 6. Your chocolates are now ready to fill and join together with melted chocolate (if 3D)
  
  or fully remove and use as is.
• 7. Enjoy!

Moulds are not suitable for the dishwasher. Before and after use, rinse with warm water.

Size: 37,5 x 36 x 19