New Special mold by BWB Large Chocolate Bar 300g!
Now you can easily create amazing looking Chocolate Bars quickly and efficiently and advertise your work on instagram!
You can fill up the half shells with your favorite creams, fruit fillings, smarties type chocolates, mousses, souffle, ice creams and sorbets, ganache, pearls, non pareils and basically anything else you can come up with!
For use with any type of chocolate, Color with choco colors or edible spray colors, after the chocolate dries!
Perfect for your store or at home!
Mold Details
Number of cavities: 1 pc
Length: 160 x Width: 80,5 Height: 22mm.
Weight of Chocolate Shell: 100g
Average weight of finished product: ~300g
A few words about BWB mold types:
BWB has 2 basic types of molds:
The Simple Molds and Special Triple Molds that have revolutionized the field of chocolate decoration, creating remarkable decorations and a fanatical following! Just follow @BWBEmbalagens on instagram for more!
There are sub-types that pertain to the size of the molds whereas the larger ones with outer mold dimensions 36x24cm. and the initials SP (Semi Professional) in the product name are mainly aimed at professionals who want to produce several pieces per cycle, while the smaller ones 23x18cm that are addressed to individuals.
Simple molds are much cheaper to purchase and better suited for chocolate items that are solid like decorations and certain bonbons and have a relatively simple shape, small size. Half shells can of course be made in the usual way pouring and freezing layer after layer (usually 4-5) until the desired wall thickness is achieved.
The Special Triple Molds are ideal for use with comlex shapes that would require a long time to create otherwise and would not be made effectively with a simple mold as well as for creating chocolate shells, such as the 2 half shells that constitute an Easter egg. They facilitate the whole process significantly since you only need to heat and freeze the chocolate once to create a shell as opposed to the simple mold that several times are be needed to get to the necessary chocolate thickness that is required to make a good shell, especially in larger sizes!
Special Triple Molds are making the process much faster and economical and are producing excellent polished shells with even thick walls all around thus rendering them more measurable in a production environment as well.
The Special Triple Molds consist of 3 parts, as shown in the following images and videos.
Each triple mold has the base into which you pour your warmed up chocolate up to the horizontal line, which is designed to indicate the ideal amount of chocolate needed to produce your shell in the right thickness and without it spilling out the sides of the mold, thus saving you time and trouble. Then place the silicone insert that consitutes the middle layer into the base and the chocolate. This part creates the inner shape of the shell, and in turn will be pressed with the 3rd part (the lid) which will transfer the chocolate evenly across the whole mold in the correct thickness and shape it evenly throughout the shell.
This way you will always achieve a perfect shell, shiny on the outside and with ideal thickness, easily and quickly like a pro!
General Advice
- Unsuitable for baking. Only for use with Chocolate, Cocoa Butter, cocoa products and Imitation Chocolate. Chocolate or other liquid, should not exceed 40οC when pouring it into the mold.
- Freeze your Chocolate for about 12' at 4oC after pouring it in the mold and performing the process described below (for Special Molds only).
- After freezing you can wait 1 minute and slowly remove the middle part (Silicone) of the mold so that it does not lose its shape and last longer!
- USAGE: The candy molds can be used to make hollow chocolate shells, hot chocolate bombs, bon bons, dome mousse, melting desserts, ice cream cake, candy pinatas, breakables, handmade soap and so much more!
- Storage Instructions: Store the 3 parts of the triple molds one inside the other as in their original packaging and vertically to keep you longer! Keep your mold away from direct sunlight
- Washing Instructions: Not Dishwasher Safe. Clean with a damp cloth in warm water, then allow to dry. Never use detergent, soap, or sponges. Between applications simply wipe your mold with a high-quality paper towel.
- Packaging contains QR code for yummy recipes from BWB!
- For the small details that need to be filled with chocolate, use the PME or other Needle tool (Code PME6) to spread the chocolate evenly in the details, as in the picture below:
The making process in Video & photos:
*HOT CHOCOLATE BOMBS: Hot chocolate bombs are hard chocolate rounds containing hot chocolate powder and marshmallows. When dropped into warm milk, the delicious chocolate melts and releases the cocoa powder inside. The marshmallows then explode to the top of your cup. With a little stir, you have a delightful cup of hot cocoa. Use melting chocolate or tempered coverture chocolate with your mold to create a hollow shell for your cocoa bomb fillings.