Copied Martellato White Polycarbonate Chocolate Mold: Plume, 18 Cavities
Martellato White Polycarbonate Chocolate Mold: Plume, 18 Cavities
For casting chocolate in thin pieces (about 3mm thick) that lend an artistic touch to Viennese-table desserts. Each cavity 66x20mm, 2/3 gram. Overall size of mold 7 inch x 11 inch. Tips for using molds of Martellato's 20-D Series Temperature of molds: Before use, these molds need to be kept at normal kitchen temperature, 61 to 66 degrees Fahrenheit. Temperature of chocolate: Use tempered chocolate: WHITE AND MILK 82.4 to 84.2 degrees Fahrenheit, DARK 87.8 to 89.6 Fahrenheit. Vibrate the molds for 45 to 60 seconds after pouring the tempered chocolate to avoid having air bubbles in your chocolate, since even small ones may cause problems. Put molds in freezer at 41 to 46.4 degrees Fahrenheit for 15 to 20 minutes. Open the freezer as infrequently as possible. Remove molds from freezer and leave them for 10 to 15 minutes at a normal kitchen temperature, 61 to 66 degrees Fahrenheit. Molds should not be too cold or too wet. Knock the molds on their bases. If the chocolate pieces do not come out, wait 5 minutes and try again.
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