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Pavoni
Out of Stock
Commercial Praline Mould | Bonbons Bachour Tear Chocolate Mould | 275x135mm Polycarbonate | Pavoni PC42FR HX541
£23.22
/ exc vat
£27.86/ inc vat
Out of Stock, but not for long
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- Professional Grade Polycarbonate
- Antonio Bachour Design
- 21-Cavity Layout
- High-Gloss Finish
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Product Overview
Stepping up your confectionery game has never been easier. This isn't just any mould; it's a precision-engineered tool designed for artisans who are serious about their chocolate. The Pavoni PC42FR polycarbonate praline mould, created in collaboration with the celebrated pastry chef Antonio Bachour, is your ticket to producing stunning, professional-grade bonbons with the signature 'tear' shape, consistently and efficiently.
Designed for artisan chocolatiers, high-end hotel kitchens, patisseries, and ambitious home bakers, this mould delivers where cheaper alternatives fail. Its ultra-durable, BPA-free Tritan construction ensures it can withstand the demands of a busy commercial environment, from repeated use to rigorous washing cycles. The result is perfectly formed, glossy chocolates that pop out with a satisfying snap, batch after batch.
Forget imperfections and time-consuming rework. This commercial chocolate mould is all about achieving a flawless finish that reflects the quality of your ingredients and skill. If you're ready to create pralines that look as incredible as they taste, this is the essential piece of kit you've been searching for.
Key Features and Benefits
- Professional Grade Polycarbonate: Built to last, it won't warp or flex during use.
- Antonio Bachour Design: Create signature 'tear' shaped bonbons with an exclusive, elegant profile.
- 21-Cavity Layout: Maximises your output for efficient, high-volume production sessions.
- High-Gloss Finish: The polished cavities transfer a beautiful, professional sheen to your chocolates.
- Superior De-moulding: Contracts perfectly when cooled for a clean, effortless release every time.
- Impact & Scratch Resistant: Stays in pristine condition even with heavy daily use.
- BPA-Free Tritan Material: Guarantees complete food safety for you and your customers.
- Dishwasher Safe: Makes clean-up quick and simple in a busy kitchen environment.
Technical Specifications
- Brand: Pavoni
- SKU: HX541
- Mould Dimensions: 275(W) x 135(D) mm
- Praline Cavities: 21
- Material: BPA-Free Tritan (High-Impact Polycarbonate)
- Colour: Clear
- Weight: 0.29 kg
- Designer Collaboration: Antonio Bachour
- Key Feature: Resistant to scratching and repeated washing cycles
Expert Review and Insights
The Pavoni PC42FR is a real workhorse. What stands out immediately is the rigidity and clarity of the polycarbonate; it feels substantial, not flimsy. The definition it produces in the final praline is exceptionally sharp, which is exactly what you need for high-end work. It’s a tool that performs reliably under pressure, delivering that coveted gloss and clean release that separates professional results from amateur efforts.
Sophie Brooks – Chef Tools Expert View Profile →
- Top-Tier Results: Achieves a mirror-like gloss and flawless shape that's difficult to replicate.
- Technique Sensitive: Requires perfectly tempered chocolate to achieve its signature clean release.
Case Study: Real Business, Real Results
"Le Bonbon Bleu", a boutique chocolatier in Bristol, was struggling to keep up with demand for their unique wedding favour boxes. Their existing silicone moulds were inefficient and didn't provide the high-gloss finish they wanted for their premium brand.
"The difference was immediate. The Pavoni moulds are solid, and the chocolates just pop right out with a stunning shine. We're no longer wasting time trying to fix imperfections; every single one is perfect. It's streamlined our entire process."
Eleanor Vance – Owner & Head Chocolatier
By switching to the Pavoni Bachour tear chocolate mould, the team was able to increase their praline output by over 50% per hour, meeting their large orders with ease and enhancing their product's premium appeal.
Installation and Maintenance Guide
Setting It Up
- Before first use, wash thoroughly with warm, soapy water and a soft cloth.
- Ensure the mould is 100% dry and free of water spots before pouring chocolate.
- For an extra-glossy finish, gently polish the inside of each cavity with a cotton wool ball.
- Always use on a flat, level surface to ensure your pralines set evenly.
Keeping It Going
- Clean after each use to prevent chocolate residue from building up.
- Avoid using abrasive sponges or harsh chemicals, which can scratch the polished surface.
- While dishwasher safe, handwashing with a soft cloth will prolong its life and shine.
- Store flat in a cool, dry place away from direct sunlight to prevent any potential warping.
Frequently Asked Questions
Q: Is this mould flexible like silicone?
A: No, it is made from rigid, high-impact polycarbonate. This rigidity is essential for creating chocolates with a professional glossy finish and a clean snap.
Q: Is the Pavoni PC42FR polycarbonate praline mould dishwasher safe?
A: Yes, it is designed to withstand commercial washing cycles. However, for the longest life and best shine, gentle handwashing is often recommended.
Q: What does 'BPA-free' mean?
A: It means the mould is made without Bisphenol-A, an industrial chemical. This ensures the material is completely food-safe and suitable for professional kitchen use.
Q: How many chocolates does this mould make at once?
A: This mould has 21 cavities, so you can produce 21 individual 'tear' shaped pralines in one go.
Q: Can I use this for anything other than chocolate?
A: While designed for chocolate, it can also be used for creating sugar work, hard candies, or small jellies, as long as the temperature is compatible with polycarbonate.
Q: How do I stop my chocolates from getting stuck?
A: The key is correctly tempered chocolate. When chocolate is tempered properly, it shrinks as it cools, pulling away from the rigid sides of the mould for an easy release.
Q: Why is a clear mould useful?
A: The clear material allows you to see if there are any air bubbles and to check the bottom of the chocolates to see if they have fully set and pulled away from the mould before you try to de-mould them.
Q: What are the exact dimensions of the mould?
A: The external size is 275mm by 135mm, a standard size that fits well on most professional kitchen workbenches and cooling racks.
The Pavoni Promise: Precision in Every Praline
Choosing Pavoni isn't just about buying a piece of equipment; it's an investment in consistency. With over 40 years of experience serving pastry chefs and chocolatiers, Pavoni has built its reputation on precision engineering. This Pavoni praline mould PC42FR embodies that philosophy. It's designed to eliminate the variables that can ruin a batch of delicate bonbons—warping, sticking, and dull finishes. For a business, this means less waste, more predictable production schedules, and a final product that always meets a high standard. This isn't just a mould; it's a tool that underpins your brand's reputation for quality, ensuring that every chocolate you sell is a perfect representation of your skill and dedication.
Explore more from PavoniWhy a Polycarbonate Mould Creates a Better Bonbon
Ever wonder why professionally made chocolates have that incredible 'snap' and glossy shine? The secret is often in the mould material. This bonbon tear chocolate mould is made from rigid polycarbonate, not flexible silicone. Think of it like this: when you pour in warm, tempered chocolate, the mould stays perfectly still, allowing the chocolate to set without any warping. As the chocolate cools, it shrinks ever so slightly. Because the polycarbonate mould is rigid, this tiny shrinkage is enough to break the seal, allowing the bonbon to fall out cleanly. Flexible moulds can stick, leading to dull spots and breakage. This mould's rigidity is its superpower, guaranteeing a flawless, high-gloss finish every single time.
Who Should Buy This?
- Artisan Chocolatiers: Perfect for producing signature collections and scaling up production without sacrificing quality or detail.
- Luxury Hotel Pastry Teams: Ideal for creating exquisite petit fours, turn-down treats, and high-tea dessert components.
- Patisseries & High-End Bakeries: Use it to craft beautiful cake decorations or sell premium bonbons as a standalone product.
- Professional Cookery Schools: An essential teaching tool for demonstrating professional chocolate work and tempering techniques.
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