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Pavoni
In Stock
Praline Mould | Chocolate Mould | 21 Cavity Polycarbonate | Pavoni Innovation 21 HX539
£19.38
/ exc vat
£23.26/ inc vat
- Tritan Polycarbonate Construction
- 21 Precision Cavities
- Impact & Scratch Resistant
- Easy De-Moulding
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Product Overview
Thinking of levelling up your confectionery creations? This isn't just any mould; it's a professional-grade tool designed for chocolatiers who are serious about their craft. The Pavoni Innovation 21 HX539 Praline Mould is your ticket to producing 21 perfectly uniform, high-gloss pralines in every single batch. It's built for precision, consistency, and a flawless finish that will make your chocolates stand out from the crowd.
Crafted for artisan chocolate shops, busy hotel kitchens, and ambitious patisseries, this 21 cavity chocolate mould is made from an incredibly tough, clear polycarbonate. This material is the secret behind that sought-after professional sheen and the satisfying 'snap' of perfectly tempered chocolate. It’s designed to withstand the daily rigours of a commercial environment, from repeated filling and tapping to intensive washing cycles, without warping or scratching.
Forget flimsy, single-use moulds. This is an investment in quality and efficiency. The rigid structure ensures your chocolates have sharp, defined edges, and the smooth cavities allow for effortless de-moulding every time. If you want to achieve repeatable, exquisite results that reflect your skill, this Pavoni polycarbonate chocolate mould is the essential piece of kit you've been looking for.
Key Features and Benefits
- Tritan Polycarbonate Construction: Guarantees exceptional durability and a beautiful, high-gloss finish on chocolates.
- 21 Precision Cavities: Lets you create uniform, professional-looking pralines in efficient batches.
- Impact & Scratch Resistant: Built to last, even in the busiest of kitchens.
- Easy De-Moulding: Rigid material contracts when cooled for clean, simple release.
- BPA-Free Material: Ensures complete food safety for you and your customers.
- Dishwasher Safe: Makes clean-up quick and easy between different chocolate batches.
- Professional Standard Size: Fits standard confectionery workbenches and cooling racks perfectly.
- Crystal Clear Finish: Allows you to easily spot air bubbles for perfect results.
Technical Specifications
- Brand: Pavoni
- SKU: HX539
- External Dimensions: 275(W) x 135(D) mm
- Cavities: 21
- Weight: 0.29kg
- Material: Tritan Polycarbonate
- Colour: Clear
- Key Feature: BPA-Free and Food Safe
Expert Review and Insights
When you get your hands on a Pavoni mould, you immediately feel the difference. It's not flimsy; it’s a proper workhorse. The weight and rigidity are spot-on for getting a clean release, which is half the battle for that perfect gloss. For any serious pastry chef or chocolatier, using a quality polycarbonate mould like this is non-negotiable for achieving truly professional results.
Sophie Brooks – Chef Tools View Profile →
- Best Feature: The Tritan material gives an unbeatable shine and is incredibly durable.
- Consideration: Requires careful tempering of chocolate to get the best release.
Case Study: Real Business, Real Results
The Olde York Cocoa House, a popular chocolatier in York, was struggling with inconsistent finishes using their older, more flexible moulds. They decided to upgrade their core equipment to a range of Pavoni polycarbonate moulds, including the Innovation 21 HX539, to improve quality and speed up production for their busy tourist trade.
"The difference was instant. Our chocolates now have this incredible, mirror-like gloss that we just couldn't achieve before. They pop right out of the moulds, which has cut our de-moulding time in half. It’s made our whole process more reliable."
Robert Davies – Owner & Chocolatier
Since making the switch, the shop has reported a 30% reduction in production time per batch and a significant increase in positive customer feedback on the appearance of their chocolates.
Installation and Maintenance Guide
Getting Started
- Before first use, wash the mould with warm, soapy water and dry it thoroughly with a soft cloth.
- For the best shine, polish the inside of each cavity with a piece of cotton wool before filling.
- Always ensure your chocolate is correctly tempered to the right temperature for the type you're using.
- Place the mould on a level surface before filling to ensure an even shape and thickness.
Keeping It Perfect
- Clean the mould immediately after use to prevent chocolate residue from hardening.
- While dishwasher safe, gentle hand washing is often recommended to preserve the pristine surface.
- Avoid using abrasive sponges or sharp objects to remove chocolate, as this can scratch the cavities.
- Store the moulds flat and away from direct sunlight to prevent any potential warping over time.
Frequently Asked Questions
Q: Is this mould flexible like silicone?
A: No, it is a rigid polycarbonate mould. This rigidity is essential for achieving the sharp details and high-gloss finish of professional chocolates.
Q: Can I use this mould for things other than chocolate?
A: While designed for chocolate, it can be used for other low-heat applications like forming hard candies or jellies, but always check temperature tolerances. It is not suitable for baking.
Q: Why is the mould clear?
A: The clear material allows you to see the underside as you fill it, helping you spot and eliminate any air bubbles that could ruin the surface of your finished praline.
Q: Is it difficult to get the chocolates out?
A: Not at all, provided your chocolate is tempered correctly. When cooled, the chocolate will shrink slightly, and a firm tap on your work surface is usually all that's needed to release them.
Q: What does BPA-Free mean?
A: It means the plastic is made without Bisphenol-A, a chemical compound. This makes the mould completely food-safe and compliant with health standards for professional kitchens.
Q: How do I prevent my chocolates from having dull spots?
A: Dull spots are usually caused by improper tempering or water residue. Ensure your mould is perfectly clean and dry, and that your chocolate is tempered to the correct working temperature.
Q: Will this mould scratch easily?
A: The Tritan material is highly scratch-resistant compared to standard plastic, but you should still avoid using metal tools or abrasive scrubbers to clean it to maintain the perfect finish.
Q: Can I put this in the freezer to speed up setting?
A: It's generally recommended to let chocolate set in a cool room or a refrigerator (around 12-15°C). The freezer can cause the chocolate to cool too quickly, leading to cracking or blooming.
The Pavoni Advantage: A Commitment to Confectionery Excellence
Choosing a Pavoni chocolate mould is about more than just its technical specs; it’s an investment in a legacy of Italian craftsmanship trusted by pastry chefs and chocolatiers worldwide. For decades, Pavoni has been at the forefront of creating innovative tools that don't just work, but inspire creativity. This mould isn’t a disposable item; it’s a durable partner in your kitchen designed for thousands of cycles without losing its structural integrity or flawless finish. The long-term value lies in its reliability. You'll spend less time troubleshooting issues like sticking or dullness and more time perfecting your recipes. This commitment to quality means your business can produce consistently beautiful products, building a reputation for excellence one perfect praline at a time.
Explore more from PavoniWhy Tritan Polycarbonate is a Chocolatier's Best Friend
Ever wondered why chocolates from a professional shop have that incredible glossy sheen and sharp 'snap'? A huge part of the secret is using a commercial polycarbonate chocolate mould like this one. It’s made from a specific material called Tritan, which is not only super strong and BPA-free but also has very low flexibility. Think of it like this: when you pour in warm, tempered chocolate, the mould holds its shape perfectly. As the chocolate cools and shrinks ever so slightly, it pulls away cleanly from the mould's ultra-smooth, rigid surface. This perfect separation is what creates the high-gloss finish and makes de-moulding a breeze, instead of a sticky mess. It’s the difference between a homemade look and a truly professional result.
Who Should Buy This?
- Artisan Chocolatiers: Perfect for producing consistent, high-quality batches of signature pralines for your shop.
- Hotel Pastry Kitchens: Ideal for creating elegant petit fours, dessert garnishes, and turn-down chocolates for guests.
- Bespoke Cake Makers: Use it to craft beautiful, edible decorations that add a professional touch to your cakes.
- Culinary Schools: An essential training tool for teaching students the fundamentals of professional chocolate work.
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