We are loving the geometric pattern on this mini chocolate bar mould - and making it could not be easier with the unique 3 part system of the BWB Moulds - Mini Geo Cube Tablet Mould.
Team up with some edible lustre dusts for a striking finish available in store also.
Brazilian manufacturer, BWB, had a genius idea for a chocolate mould to make bonbons, filled chocolate cups, chocolate bombs, smash hearts and more with extreme ease. Say "goodbye" to turning a chocolate mold in all directions trying to coat the walls with chocolate.
BWB Moulds are made of two hard plastic parts and one silicone insert for every cavity of the mold. The cavities on the bottom part of every special chocolate mould come with a fill line for your melted chocolate. The silicone insert pushes the chocolate evenly up the walls of the mould, and the outer mould holds it all into place whilst setting. BWB chocolate moulds allow you to create perfect soft centre chocolates, chocolate cups, and many other designs with ease, perfection, consistency, and without wasting precious melted chocolate.
For those selling chocolates, this means that every product you make with a certain mould will use the exact same amount of chocolate each and every time for every unit - allowing for consistency and budgeting. For those making chocolates for fun, this means that you will look like a pro even if you've never used a chocolate mould in your life.
If you wish to create solid chocolates (ie not hollow or filled), then simply use the base part of the mould only and fill the entire cavity in one go.
1- Fill the base mould cavities with melted chocolate to the fill line. Tap the mould on your bench top a few times to remove air bubbles that might still be in the chocolate.
2- Gently place the silicone inserts on top of the melted chocolate in each cavity. (Don't push down on them quite yet).
3- Place the top plastic piece over and into the silicone insert(s) and base mould so that they fit back together like a puzzle piece. Press down gently, allowing the chocolate to fill the shape of the cavity.
4- Turn the mould over (with the flat surface down) and set it like this in the refrigerator for 10-20 minutes.
5- Take your chocolate out of the fridge when it no longer looks shiny but opaque.
6- Turn the mould back around and gently remove the top part and silicone inserts. Your chocolates are now ready to fill and join together with melted chocolate (if 3D) or fully remove and use as is (ie a pinata / smash chocolate).
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