About this item

• Fill the cells with tempered chocolate. Tip out excess chocolate and then remove any excess chocolate from the surface using a bench scraper. Chocolate weight approx 50-55 g per bar, total 3 bars
• Even better - you can stack several one on top of each other in the fridge without causing damage to the chocolates in moulds below
• Polycarbonate chocolate moulds are tough, strong and rigid. This makes them for making filled chocolates
• Polycarbonate chocolate mould, for professional (or budding) chocolatiers