Kitchen, Pastry & Bar Utensils - Mold multiple for chocolate pralines

Paderno mould for making spiral-shaped chocolates with crisp edges and detailed patterns.

• Pour the melted chocolate into the mould and allow to cool. Add the filling - dried fruit, cream, caramel - and pour in more chocolate to seal. Once solidified you can unmould it.
• Made of polycarbonate, a thick and transparent material that makes the moulds resistant to thermal shock.
• 28 helix-shaped moulds with a diameter of 30 mm and a height of 22 mm.
• Dimensions: 17.5 x 27.5 cm.