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Martellato White Polycarbonate Chocolate Mold, Squares with Three Rounded Corners, 6 Cavities

Item # 20-D020UPC: 8029859090415
Price: $19.95
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You Pay: $14.95
Discontinued 20 available.
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    Martellato White Polycarbonate Chocolate Mold, Squares with Three Rounded Corners, 6 Cavities

    On this mold are 6 cavities, each of them forming a one-pointed-corner square in three sizes, 31mm, 51mm and 71mm.

    These 3mm-thick chocolate pieces are added to desserts for decoration.

    Size of mold 6-7/8 inch x 10-13/16 inch.


    Tips for using molds of Martellato's 20-D Series

    Temperature of molds: Before use, these molds need to be kept at normal kitchen temperature, 61 to 66 degrees Fahrenheit.
    Temperature of chocolate: Use tempered chocolate: WHITE AND MILK 82.4 to 84.2 degrees Fahrenheit, DARK 87.8 to 89.6 Fahrenheit.
    Vibrate the molds for 45 to 60 seconds after pouring the tempered chocolate to avoid having air bubbles in your chocolate, since even small ones may cause problems.
    Put molds in freezer at 41 to 46.4 degrees Fahrenheit for 15 to 20 minutes. Open the freezer as infrequently as possible.
    Remove molds from freezer and leave them for 10 to 15 minutes at a normal kitchen temperature, 61 to 66 degrees Fahrenheit.
    Molds should not be too cold or too wet.
    Knock the molds on their bases. If the chocolate pieces do not come out, wait 5 minutes and try again.

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Martellato White Polycarbonate Chocolate Mold, Squares with Three Rounded Corners, 6 Cavities

On this mold are 6 cavities, each of them forming a one-pointed-corner square in three sizes, 31mm, 51mm and 71mm.

These 3mm-thick chocolate pieces are added to desserts for decoration.

Size of mold 6-7/8 inch x 10-13/16 inch.


Tips for using molds of Martellato's 20-D Series

Temperature of molds: Before use, these molds need to be kept at normal kitchen temperature, 61 to 66 degrees Fahrenheit.
Temperature of chocolate: Use tempered chocolate: WHITE AND MILK 82.4 to 84.2 degrees Fahrenheit, DARK 87.8 to 89.6 Fahrenheit.
Vibrate the molds for 45 to 60 seconds after pouring the tempered chocolate to avoid having air bubbles in your chocolate, since even small ones may cause problems.
Put molds in freezer at 41 to 46.4 degrees Fahrenheit for 15 to 20 minutes. Open the freezer as infrequently as possible.
Remove molds from freezer and leave them for 10 to 15 minutes at a normal kitchen temperature, 61 to 66 degrees Fahrenheit.
Molds should not be too cold or too wet.
Knock the molds on their bases. If the chocolate pieces do not come out, wait 5 minutes and try again.

Features
Material Polycarbonate
Cavities 6
Shape Squares with Three Rounded Corners
Color White
Dimensions and Weights
Cavity Size 6-7/8 inch x 10-13/16 inch
Martellato White Polycarbonate Chocolate Mold, Squares with Three Rounded Corners, 6 Cavities
Average Customer Rating