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Silikomart Professional Tritan Chocado Bolla P- 24 Cavity
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Silikomart Professional Tritan Chocado Bolla B- 10 Bars

$54.99

5 in stock

Gift Wrap Design

Standard ($4.00)

Conceived with Andrey Dubovik, the Bolla P Tritan mould for the Haute Chocolaterie by Silikomart is ideal to make beautiful pralines. Made in Venice, Italy

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Chocado, Haute Chocolaterie by Silikomart. With avant-garde high-quality moulds, Silikomart unleashes the visionary genius of great pastry chefs worldwide in helping them create extraordinary and revolutionary works of art.

Chocolate can change your life! This was the case for Andrey Dubovik: from a curious self-taught chocolate enthusiast led by endless passion, love, commitment and energy, he joined fully-fledged the international master chocolatier’s Gotha. He shares and conveys throughout the globe his knowledge and his art, which express themselves through a stunning design and innovative technique.

Unleash your creativity with Bolla B mould, ideal for making chocolate pralines bars. Also available in Goccia Bars or in Bolla-P praline duo mould

**Not suitable for the oven

Features:

  • Snack Bar Size: 115×25 h15mm
    Tritan™ Mould size: 275×175 h25mm
    10 Snack Bars/mould  / Volume: 25ml
  • Minute Detailing
  • BPA BPS Free
  • Non-stick, require little or no greasing
  • Easy clean and dishwasher safe
  • Blast freezer and freezer safe
  • Temperature range to -60°C
  • Reusable up to 3000 times
  • Made in Venice, Italy

Silikomart recommends not using aggressive cleaners, brighteners or perfumers while washing moulds in the dishwasher. This may cause a white patina to surface on the mould, altering food’s flavours in subsequent cooking. However performance and safety of the moulds are not compromised, you will just need to place them in the oven (without any dough) for about one hour at a temperature of 200-220°C.

White or coloured spots may form on the mould’s surface if particular ingredients such as cocoa butter or tomato sauce are used; this is completely normal, performance and safety of the moulds are not compromised. To eliminate such stains, simply place them in the oven (without any dough) for about one hour at a temperature of 200-220°C.

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