Tritan Mold - Bruno T

The Bruno T mold by Silikomart allows you to make bear-shaped chocolate bars with a cross-hatched texture. Made of Tritan, a rigid material suitable for chocolate, it offers the shine and clean demolding desired for molded pieces.

The cavity height allows for a contrasting filling inside the outer shell. The mold has 3 cavities of 130 ml, for filled bars to gift or sell in shops.

Technical features

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

Applications and contexts

• •Filled chocolate bars to gift
• •Shop pieces and chocolatier display
• •Gourmet gifts and children's parties
• •Family chocolate workshops
• •Birthdays, baby showers, and festive tables

Recipe: pistachio-filled chocolate bear

For the 3 cavities of the mold.

Ingredients

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

Steps

• 1.Temper the milk chocolate, pour into the cavities, then turn the mold over to keep only a thin shell. Let crystallize.
• 2.Melt the white chocolate, mix with pistachio paste, add crushed pistachios.
• 3.Fill the shell with this filling without exceeding the edge, to leave room for closing.
• 4.Cover with a layer of tempered milk chocolate to close the bar, smooth with a spatula.
• 5.Let crystallize in a cool place.
• 6.Gently demold the bear once the chocolate is fully set.

Care instructions

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

Note

Properly tempered chocolate and a clean, polished mold guarantee a shiny shell and clean demolding. The checkered texture stands out even more with well-worked chocolate.

Frequently asked questions

Is the mold made of silicone?
No. It is made of Tritan, a rigid material suitable for chocolate, which gives a shiny shell and clean demolding.

How many bars do you get?
The mold has 3 cavities of 130 ml each, so 3 bear-shaped bars per pour.

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

Is it necessary to temper the chocolate?
Yes. Tempering ensures shine, a clean break, and easy demolding of the Tritan.

How to highlight the checkered texture?
Polish the inside of the mold before pouring and work with well-tempered chocolate.