Decora polycarbonate mold for chocolate Chocolate bars

Mold size: 20 x 12 x 2.2 cm

Individual sticks: 8.3 x 2.1 x 1.2 cm

Material: polycarbonate

Making chocolate candies is very simple. When making solid chocolates, pour the chocolate mass into the mold, level the surface with a pastry card and let it harden. If we want to make filled candies, we first have to make the so-called shell, which means applying chocolate to the sides of the mold, put it in the freezer to subcool, and if the layer is thinner, apply a second layer. We insert the desired filling into the created shell - marzipan, alcohol fillings, hazelnut or caramel fillings. It only depends on our imagination and taste. When filling the shell, do not forget to leave space for capping the bonbon - i.e. covering the filling with another layer of chocolate. Put the mold back into the cold and knock it out after it has hardened.