Silicone 28-Cell Christmas Lantern Design Chocolate Mold

SPECIFICATIONS

Baking u0026 Pastry Tools Type: Chocolate Mold

Certification: LFGB,CE / EU,CIQ

Choice: yes

Feature: Stocked,Eco-Friendly

High-concerned chemical: None

Kit Number: 1

Material: Silicone

Origin: Mainland China

Type: Baking & Pastry Tools

28-Cell Christmas Lantern Decorative Ball Design Chocolate Mold Candy Tools Silicone Cake Mold Dessert Bakeware Kitchen Baking Supplies

1.Material preparation and pre-processing

Firstly, we need to prepare the necessary ingredients for making chocolate: shredded bread, butter, dark chocolate, jam, and a small amount of vegetable oil.

Place the pistachios in the oven and bake at 100 ° C for 30 minutes until fragrant. Remove and let cool. Then pour the roasted pistachios into a grinder or blender, add an appropriate amount of salt and powdered sugar, and grind them into a sauce.

Next, deal with the shredded bread. Cut it into pieces and put it in a pot. Add melted butter and stir fry over low heat until golden brown and crispy.

2.Production process

Melt the dark chocolate in hot water and pour it into a mold, allowing all sides of the mold to be covered with chocolate and pouring out excess chocolate. Then place the mold in a refrigerator or freezer for about 20 minutes until the chocolate hardens

Mix the Happy Jam and stir fried shredded bread evenly and set aside.

After the chocolate mold is frozen, take it out and pour in a layer of shredded bread and spread it flat. Be careful not to overheat the shredded bread to avoid melting the chocolate.

Then gently press to remove the air and pour in the remaining chocolate to cover the shredded bread.

Use a scraper or spatula to smooth the surface of the chocolate and shake the mold slightly to remove bubbles.

Finally, place the mold in the refrigerator or freezer again and freeze it until the chocolate is completely solidified before demolding and enjoying.