Chocolate mould with pattern

This mould makes more chocolates than the other models. The chocolates are roughly the same size as those made in the other models.

This rigid mould makes 48 pieces.
A solid, rigid mould – just like the ones professional chocolatiers use.

A few tips for using the mould:

- We recommend washing the mould only in hot water without washing-up liquid. Washing-up liquid can make the filled chocolates stick.

- After washing, dry the moulds thoroughly with a clean cloth, ideally followed by cotton wool, to make sure all limescale residue is removed from the grooves. Otherwise, this residue will leave marks on the filled chocolates.

- For the best result, it's important to scrape the entire top surface of the mould clean of chocolate before leaving the filled chocolates to cool, as any leftover chocolate will make them harder to release and spoil the look of the finished product.

- After filling, put the mould somewhere very cool, for example in the fridge, so the filled chocolates set. If the filled mould has not cooled completely, it is difficult to turn out the chocolates. Once they have cooled completely, they shrink slightly and can easily be turned out of the mould.

- Turn out the filled chocolates by tapping the upturned mould gently on a worktop covered with, for example, a tea towel. You can also twist the mould slightly to help the pieces fall out.