VAURUM brand polycarbonate chocolate moulds are ideal for professional chocolate making. Moulds are tough, strong and rigid; these makes them ideal for pouring tempered chocolate and make filled chocolates. Not only is it heat-resistant but you can also use it in the fridge - you can stack several one on top of each other in the fridge without causing damage to the chocolates in moulds below. For the professional finish remove any excess chocolate from the surface using a bench scraper, Once the shell has hardened, pipe in soft fillings before capping off with more chocolate to seal each cell. Once fully hardened, a couple of gentle taps on the work surface are all that is required. Then, simply turn over your mould and tip the finished chocolates out Important To clean, simply wash under the hot tap - detergent is generally not needed. Take care not to touch the insides of the cells of the mould as fingerprints can be a pain to get rid of and will spoil the finish of your final product.
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