- 100% food platinic silicone
- Guaranteed for 3000 uses
- Made in Italy
- Temperature Range -60°C to +230°C(-76°F to +446°F)
- 21.5 x 10.5 x 1.5cm
- Dishwasher, freezer, microwave and oven safe
- Unbreakable
- Non stick
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Product Description
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Product Description
The flexibilty of the silicone makes it easy to pop out the chocolates when set. Each mould makes 15 chocolates. Can also be used to make countless things such as marzipan sweets and ice cubes.
- Oven, freezer, microwave and dishwasher safe.
- Dimensions: 21cm X 10cm
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Customer Reviews
Most Helpful Customer Reviews
14 of 14 people found the following review helpful
I bought this product so I could make my husband his favourite chocolates (cherry chocolate truffles) for Valentine's Day, and even though I really wasn't sure how things would turn out I gave it a go. Well, this mould made everything very easy and the chocolates turned out very easily (didn't stick or anything like that) and looked great presented in the little box I had.
The mould comes with a recipe (in a variety of languages) for making solid chocolates, but having looked around you can find lots of these on the internet and tailor you chocolates to whatever taste you desire. Making the truffles was harder as I 'painted' on the dark chocolate to the mould lining (up to 3 layers) to form a strong enough shell. It could be a bit difficult to spot were I had painted the dark chocolate on at times as it was a very similar colour to the mould, but they were easy enough to do. You need to keep your chocolate warm and be fairly quick if you're going to do this and then neaten the edge of the mould, but my husband wasn't bothered by this at all (too busy eating them!). Once it has been chilled for a few minutes in the fridge, you then need to put the truffle mixture in the shell. This could be difficult as the moulds are deep but are slightly narrower than others I have seen, and with the chocolate shell I'd made it was narrower still, but it turned out alright. Just make sure you don't fill right to the top of the mould as you need to put some melted chocolate over the filling to make the base, once the filled shells have been chilled again. Once I'd put the base of chocolate on, I left the chocolates in the fridge for at least an hour before turning them out, which was very easy and I was surprised how strong a thin shell of choclate was.
I was so pleased with the result and that the effort had been worth it, and will certainly keep making chocolates using the mould. I would certainly buy other moulds from this range if the results I achieved are anything to go by, and I would highly recommend these even if you just wanted to take some normal chocolate and just reshape it to make a cheap but elegant gift.
The mould comes with a recipe (in a variety of languages) for making solid chocolates, but having looked around you can find lots of these on the internet and tailor you chocolates to whatever taste you desire. Making the truffles was harder as I 'painted' on the dark chocolate to the mould lining (up to 3 layers) to form a strong enough shell. It could be a bit difficult to spot were I had painted the dark chocolate on at times as it was a very similar colour to the mould, but they were easy enough to do. You need to keep your chocolate warm and be fairly quick if you're going to do this and then neaten the edge of the mould, but my husband wasn't bothered by this at all (too busy eating them!). Once it has been chilled for a few minutes in the fridge, you then need to put the truffle mixture in the shell. This could be difficult as the moulds are deep but are slightly narrower than others I have seen, and with the chocolate shell I'd made it was narrower still, but it turned out alright. Just make sure you don't fill right to the top of the mould as you need to put some melted chocolate over the filling to make the base, once the filled shells have been chilled again. Once I'd put the base of chocolate on, I left the chocolates in the fridge for at least an hour before turning them out, which was very easy and I was surprised how strong a thin shell of choclate was.
I was so pleased with the result and that the effort had been worth it, and will certainly keep making chocolates using the mould. I would certainly buy other moulds from this range if the results I achieved are anything to go by, and I would highly recommend these even if you just wanted to take some normal chocolate and just reshape it to make a cheap but elegant gift.
5 of 5 people found the following review helpful
Having always used plastic moulds to make chocolates before, I was amazed at how easy these moulds made the process. I'd offered to make the wedding favours for my sister's wedding and was really pleased with how professional the chocolates looked. Each one turned out of the mould really well and although a few broke due to the fact that I hadn't made the outer shell walls thick enough, the breakages got fewer as I got used to it! The only down side was having to use a hair-dryer to dry the moulds as I don't have a dishwasher and tea-towels etc leave white fluff behind!
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