3D Magnum Mold Kit - XXL 1

• Silicone mold: 1 giant cavity, 185×95×H58 mm — 765 ml
• Thermoformed mold: for molding the chocolate stick (to insert before freezing)
• Wooden sticks: 50 pieces included
• Recipe booklet: 6 no-churn ice cream recipes
• Silicone material: food-grade platinum silicone by Silikomart
• Compatibility: freezing, deep-freezing, oven

Classic ice cream version (without an ice cream maker):

• XXL vanilla-chocolate Magnum: homemade vanilla ice cream (cream + milk + sugar + egg yolks + vanilla pods) poured into the mold, frozen for 4 hours, then coated with Jivara milk chocolate — the classic XXL format to share
• XXL pistachio Magnum: pistachio ice cream (100% pistachio paste + dairy base) + green-tinted white chocolate coating
• XXL caramel Magnum: homemade salted caramel ice cream + Guanaja dark chocolate coating + fleur de sel finish

Magnum cake version (pastry-style):

• Chocolate-praline mousse: milk chocolate mousse + frozen hazelnut praline insert + dark chocolate coating after deep-freezing
• Vanilla-raspberry mousse: light vanilla mousse + gelled raspberry coulis center + pink white chocolate coating
• Mango-passion fruit mousse: mango mousse + passion fruit insert + yellow white chocolate coating

1. Unmolding: remove the frozen piece from the silicone mold and place it on a rack over a tray
2. Firming: return to the freezer for 30 minutes — the surface should be completely dry and very cold
3. Couverture chocolate: temper at 31°C (dark), 29°C (milk), 28°C (white). Recommended amount: 200–300g to cover the XXL
4. Coating: dip in a slow, steady motion, or coat with a spoon. Let drain for 5 seconds
5. Finishing: hazelnut pieces, fleur de sel, pistachio powder — add within 10 seconds before crystallization
6. Crystallization: 2–3 min at room temperature, then store in the freezer or refrigerator

• Valrhona Jivara 40% Feves — creamy milk chocolate coating
• Valrhona Guanaja 70% Feves — intense dark chocolate coating
• Valrhona Almond-Hazelnut Praline — signature magnum cake insert
• Mini Classic Magnum Mold × 4 — child-friendly and bite-sized version
• Magnum and popsicle mold collection

What is the included thermoformed mold?
A rigid food-grade plastic mold for casting a tempered chocolate stick. The chocolate stick is inserted into the silicone mold before pouring in the preparation — more premium than a wooden stick.

How many people does the 765 ml XXL serve?
For 3 to 5 people, depending on their appetites. A shared dessert format or a display piece to cut into slices like an entremets.

Can you make a magnum cake (pastry mousse) rather than ice cream?
Yes — it’s even the most creative use. Frozen pastry mousse coated in tempered chocolate and served barely frosted. A creamier, more aromatic texture than classic ice cream.

Are all 50 sticks for the XXL?
Yes, 1 stick per magnum. 50 sticks = 50 creations. If you use the chocolate stick (thermoformed mold), the wooden sticks can be kept as spares or used for other purposes.