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MACARON, Silicone Chocolate Truffle Mold

MACARON, Silicone Chocolate Truffle Mold
MACARON, Silicone Chocolate Truffle Mold
MACARON, Silicone Chocolate Truffle Mold
MACARON, Silicone Chocolate Truffle Mold
MACARON, Silicone Chocolate Truffle Mold
MACARON, Silicone Chocolate Truffle Mold
MACARON, Silicone Chocolate Truffle Mold
MACARON shaped revolutionary non-stick chocolate truffle silicone molds, made especially for Truffle making. Fill, chill, pop out, and decorate. No more hand rolling or purchasing shells.
 
Our PriceUS$65.00
CodeMacaron Mold
 

This MACAROON shapped silicone truffle mold makes 54 individual pieces per mould. Turn out professionally looking, uniformly sized truffles with these silicone moulds designed specifically for truffle making.  

  • No more hand rolling - saves time & saves labor expense
  • Completely flexible & non-stick molds
  • Made of food grade silicone / non-toxic
  • Used and endorsed by renowned chocolatiers

This new advancement in silicone truffle molds, eliminates the need to hand roll centers, or make or buy shells.

  • Truffle Mould Size: 11.5" X 15"
  • Cavities per Mold: 54 pcs. 
  • Diameter of Cavities: 22 x 15 H mm
  • Weight of Mold: 12 g / .4 oz.

    Truffly Made silicone truffle moulds are the only molds that allow you to "pop out" a truffle in a 1-step process.

    INSTRUCTIONS: 

    1. Place clean mold(s) on sheet pan(s).
    2. Prepare a stable, "cut-able" ganache, typically used for frames or enrobing following the recipe.
    3. Using pastry bag, fill with ganache, caramel, jelly, praline, or hard candy, to the top, to avoid creating air pockets.
    4. Smooth execess gananch off with a spatula to leave the truffles flat and even on the bottom.
    5. Cover with film or silicone mat to protect from humidity & for better enrobing (if desired).
    6. Refrigerate for 6-12 hrs. @ 34° F (1st phase of crystalization). Move to freezer for 24 hrs. for complete hardening.
      • The more liquid your ganache is, the harder & firmer you will need it to be for a clean 'Pop out."
    7. Remove from freezer. Pop  out each truffle from the underside & set on parchment paper. Cover with plastic film & let the truffles come back to room temperature or a core temp. of 68°-70° F before enrobing with tempered chocolate.
    8. Decorate as desired, and/or hand dip or enrobe.

    Find MACARON shapped silicone chocolate truffle molds, along with numerous other mould shapes.

  • Please review these other products:

     
    LADY BUG Chocolate Truffle Molds - SET of 10
    LADY BUG shaped Chocolate Truffle Molds, made especially for Truffle making. Fill, chill, pop out, dip and decorate as desired. No more hand rolling or purchasing shells. Set of 10 molds. Our Price: US$600.00
    Retail Price : US$650.00

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