Tritan Mold - Bruno T

Silikomart's Bruno T mold makes bear-shaped chocolate bars with a crosshatched texture. Made of Tritan, a rigid material suited to chocolate, it provides the shine and clean release desired for molded pieces.

The cavity height allows you to create a contrasting filling inside the outer shell. The mold has 3 cavities of 130 ml each, for filled bars to give as gifts or sell in a boutique.

Technical specifications

• •3 bear-shaped cavities
• •Crosshatched texture
• •Dimensions: 124 x 78 mm, height 18 mm
• •Volume: 130 ml per cavity
• •Material: Tritan, rigid and suited to chocolate
• •Cavity height allowing for a contrasting filling

Applications and contexts

• •Filled chocolate bars to give as gifts
• •Boutique pieces and chocolatier displays
• •Gourmet gifts and children's parties
• •Family chocolate workshops
• •Birthdays, baby showers, and festive tables

Recipe: pistachio-filled chocolate bear

For the mold's 3 cavities.

Ingredients

• •Milk chocolate: 300 g (shell)
• •Pistachio paste: 120 g
• •White chocolate: 100 g (for the filling)
• •Chopped pistachios: 40 g

Steps

• 1.Temper the milk chocolate, pour it into the cavities, then turn the mold over to leave only a thin shell. Leave to crystallize.
• 2.Melt the white chocolate, mix it with the pistachio paste, and add the chopped pistachios.
• 3.Fill the shell with this mixture without going above the edge, leaving room for sealing.
• 4.Cover with a layer of tempered milk chocolate to close the bar, smoothing it with a spatula.
• 5.Leave to crystallize in a cool place.
• 6.Gently unmold the bear once the chocolate has fully set.

Care

• •Clean with hot water and mild liquid soap
• •Dry carefully and avoid abrasive utensils on the Tritan
• •Polish the inside with cotton for a shiny shell

Please note

Properly tempered chocolate and a clean, polished mold ensure a shiny shell and clean release. The crosshatched texture stands out even better when working with well-tempered chocolate.

Frequently asked questions

Is the mold made of silicone?
No. It is made of Tritan, a rigid material suited to chocolate that produces a shiny shell and clean release.

How many bars can be made?
The mold has 3 cavities of 130 ml each, producing 3 bear-shaped bars per pour.

Can the chocolate bars be filled?
Yes. The 18 mm cavity height allows for a contrasting filling beneath the chocolate shell.

Does the chocolate need to be tempered?
Yes. Tempering ensures shine, a clean snap, and easy release from the Tritan mold.

How can I make the crosshatched texture stand out?
Polish the inside of the mold before pouring and work with properly tempered chocolate.