60MM Hemisphere Three Part Chocolate Mold($12.90Value)

Description

DESIGN: “Three-piece” or “3 part” Mold Each mold is composed of 2 rigid PET pieces (top and bottom) and individual flexible inserts for each cavity. Manufactured by: BWB Embalagens Made in Brazil 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 the like, and so much more! WASHING INSTRUCTIONS: 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. SAFE USE OF CHOCOLATE/CANDY MOLD: Keep your mold away from direct sunlight and do not expose to temperatures above 122 degrees. Do not use too much pressure to remove your items from the mold. Extreme temperatures (cold OR hot) may cause the mold to warp or crack. *NOT DISHWASHER SAFE* 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.

Would you like to create some hot chocolate bombs? Try BWB's 3-piece mold!

The diameter of each cavity is 60mm (2.36 in).

These molds have a three-part mechanism that makes chocolate making extremely easy! You can make truffle cups in one simple step, saving time and without wasting chocolate.

Simply fill the base piece of the mold with melted chocolate to the fill line, insert the flexible parts into each cavity, and gently press the top piece down into the mold, causing the chocolate to perfectly fill the shape of the mold. After refrigerating, the chocolate pops right out of the mold with an intense shine and a perfect shape.

To make it into a chocolate bomb, just add chocolate to the fill line, refrigerate, and remove it from the mold. To complete, add marshmallows and a teaspoon or two of hot chocolate mix. But here's where it gets a bit tricky: use a hot glass plate to heat the edges of the one half to fuse both halves together. Place your newly made bomb in a mug, add very hot milk and watch the explosion!

NOTE: Before and after each use of the mold, clean with a damp cloth in warm water, then allow drying. Never use detergent, soap, or sponges. Between applications simply wipe your mold with a high-quality paper towel. Keep plastic wrapping from children’s reach. For longer life, keep your mold away from direct sunlight and do not expose it to temperatures above 122 degrees. NOT DISHWASHER SAFE.