Tritan Mold - Ginger T

The Silikomart Ginger T mold allows you to make chocolate bars shaped like gingerbread men, with recessed details. Made of Tritan, a rigid material suitable for chocolate, it offers the shine and clean release desired for molded pieces.

The cavity height allows for a contrasting filling inside the outer shell. The mold has 2 cavities of 137 ml, for filled bars to give as gifts or sell in shops during the holidays.

Technical features

• •2 cavities shaped like gingerbread men
• •Recessed details for decoration
• •Dimensions: 149 x 109 mm, height 18 mm
• •Volume: 137 ml per cavity
• •Material: Tritan, rigid and suitable for chocolate
• •Cavity height allowing for a contrasting filling

Applications and contexts

• •Filled chocolate bars to give as gifts
• •Shop pieces and chocolatier window displays
• •Gourmet Christmas gifts
• •Family chocolate workshops
• •Holiday tables and winter snacks

Recipe: praline-filled chocolate gingerbread man

For the 2 cavities of the mold.

Ingredients

• •Dark chocolate: 250 g (shell)
• •Hazelnut praline: 150 g
• •Milk chocolate: 60 g (for the filling)
• •Crumbled speculoos biscuit: 40 g
• •Roasted hazelnut pieces: 30 g

Steps

• 1.Temper the dark chocolate, pour it into the molds, then turn the mold over to keep only a thin shell. Let it crystallize.
• 2.Melt the milk chocolate, mix with praline, add crumbled speculoos and hazelnut pieces.
• 3.Fill the shell with this filling without exceeding the edge, to leave room for sealing.
• 4.Cover with a layer of tempered dark chocolate to seal the bar, smooth with a spatula.
• 5.Let crystallize in a cool place.
• 6.Gently unmold the figure once the chocolate is fully set.

Care

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

Note

Properly tempered chocolate and a clean, polished mold guarantee a shiny shell and clean unmolding. The 18 mm cavity height leaves room for a contrasting filling under the shell.

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 unmolding.

How many bars do you get?
The mold has 2 cavities of 137 ml each, so 2 figure 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 unmolding of the Tritan.

How to get a shiny shell?
Polish the inside of the mold with cotton before pouring and work with well-tempered chocolate.