This mould is brilliant for moulding sweets. The mould has 6 Segments impressions and gives an easy release to chocolate mouldings.
You can mould solid chocolate Segments - try adding some orange or lemon flavour to the chcolate! Alternatively fill the mould with chocolate and tip out while still liquid. Leave to set and then fill with citric coloured and flavoured fondant. Top off with a layer of chocolate. This will give delicious soft centred chocolate citrus segments
Measurements (each impression): 35mm x 20mm approx
Instructions and Tips for Use
For the best results wash and dry the mould and then polish well with cotton wool before filling with chocolate. If using chocolate couverture it is best to temper your chocolate well to prevent blooming and keep the chocolate crisp and shiny. Cooking chocolate does not need tempering before use.
C.E.P advise that moulds are not washed with or filled with substances over 70°C.