Silicone Chocolate Mould

8 Christmas figures

Ibili

Chocolate making guide:
Before using the silicone mould, wash it in hot water or in the dishwasher.

1. Melt 200 g of dark, milk, or white chocolate in the microwave, ensuring that the chocolate temperature does not exceed 45°C for dark chocolate and 40°C for milk and white chocolate. Stir until smooth.

2. Ensure the mould is completely dry before filling. Use the Funnel Choc piston funnel by Silikomart to fill the mould cavities to the brim with melted chocolate, taking care not to spill. Tap the mould gently on the work surface to eliminate air bubbles. Optionally, add decorative elements (dried or candied fruits, etc.) on top of the soft chocolate.
If the chocolate overflows, wait for a few minutes until the top layer solidifes, then scrape off any excess with a chocolate spatula. Place the mould in the fridge for about 20 minutes.

3. Gently release the chocolates by pressing lightly on each cavity.

4. Keep the chocolates in a cool, dry place in an airtight container.

• Avoid placing the mould in direct contact with heat sources (electric stove, open flame, grill, ceramic hob, etc.).
• Do not use knives or sharp objects directly in the mould.
• Do not wash with harsh products or abrasive sponges.
• Do not use the mould with the grill function of the oven or microwave.