Optimize your truffle. rocher and chocolate candy productions! These food safe silicone moulds are flexible and non-stick allowing to shape and prepare your candy interiors for the enrobing process.

• Standardize your production: Obtain regularity in weight and shape of all your candies.
• Save time: No more manual rolling of the truffles piece by piece nor cutting individual candies.
• Cost saving: No need to purchase pre-made chocolate shells.
• Set yourself apart: Dip or enrobe original shaped candies.

This silicone mould can be used with ganache. praline. chocolate. fruit paste. caramel. sugar. etc.

• Mold dimensions: 29 X 38 cm (11.5” X 15”)
• Cavities per mold: 80 pcs
• Cavities dimensions: 28 x 25 x 20 mm (1.1 x 1 x 0.8)
• Approximate weight of truffle: 12 gr (0.4 oz)

• 1) Make sure that your mould is clean and dry.
• 2) Fill the cavities with a pastry bag.
• 3) Scrape to smooth out the mould’s surface with a spatula and append the mat to protect the product from air bacteria.
• 4) Place the mould into the freezer or blast freezer to harden your interiors.
• 5) Once your interiors have hardened. remove them from the mould in an instant.
• 6) Enrobe or dip your interiors into chocolate and decorate them as you please.

This mould can also be used into an oven. a refrigerator. a freezer and a blast freezer. Resistant to temperatures from -40°C (-40°F) up to +260°C (+500°F).