- Preheat the mould with a hot air blower before pouring the chocolate.
- The melts a thin layer of cocoa butter left in the cavities of the mould from the previous run and balances the contrast of mould temperature and hot chocolate. The combination of the two enhances the ball intensity on the pralines when taking them out.
- Chocolate World specializes in manufacturing polycarbonate moulds and equipment for the chocolate industry. Discover the world of Chocolate World to explore the variety of standard sizes and shapes not only for chocolate, but also for ice cream and confectionery.