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Silikomart Professional Tritan Chocado Riga P – 24 holes
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Silikomart Professional Tritan Chocado Riga B – 10 bars

$54.99

1 in stock

Gift Wrap Design

Standard ($4.00)

Conceived with Vincent Guerlais, the Riga B 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.

Proclaimed by MasterChef Australia as “The Queen of Chocolate”, Kirsten Tibballs is one of the most loved, admired and celebrated pastry chefs and chocolatier in her country. Her desire is to pass on her knowledge and competencies to her students, whether they are food lovers or professionals. She does it in different ways: books, TV and pastry or chocolate classes.

Unleash your creativity with the Riga B mould, ideal for making chocolate praline bars. Also available in Riga P mould.

Visit the Silikomart Professional section for more Chocado moulds.

**Not suitable for the oven

Features:

  • Volume: 25ml
    Snack Bar Size: 119,5×18 h17mm
    Tritan™ Mould size: 275×175 h25mm
    10 Snack Bars/mould
  • 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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