On sale now for
Martellato Polycarbonate Chocolate Mold, Triple Corner is now hitting the market. This awesome product is currently on sale, you might purchase it now for only
$59.90 and often delivered within a day.
Product Info
This Paderno World Cuisine "triple corner" polycarbonate chocolate mold is very sturdy. They create crisp edges and show detailed design. All molds are made of polycarbonate, a thick clear material that makes these molds thermal shock-resistant and easy to clean. All surfaces of the mold are perfectly smooth and glossy for a perfect finish. Polycarbonate is virtually unbreakable and will last a lifetime.
Features
- Sturdy chocolate molds with rounded triangle shape, creates crisp edges and detailed designs
- Made of thick clear polycarbonate with smooth clossy finish for easy cleaning
- Individual mold measures 1-1/4 by 1-1/4 by 19/32 inches (LxWxH); 10-7/8 by 5-3/8 inch mold dimensions
- Thermal shock-resistant from -75 degrees to 450 degrees for freezing and using boiling sugar
- Diswasher safe
User Reviews
So easy!J. PetersenI used to make all my chocolates by hand, but wanted to try out one of the polycarbonate molds. I'm now forever going to be lazy since this thing is so easy to use for making chocolates. I haven't used these for cherry cordials, but I have used them for just a normal truffle, and they come out so easily that it's not worth hand making them any more. A few minutes in the freezer and a quick tap on the counter and they come out cleanly.The 4 star rating is for the cleaning. It's hard to dry the underside since a towel doesn't fit into all the little nooks and crannies very easily.
Great productConradVery happy with these molds, I have two at the moment and will be purchasing more in the future. I find the best way to release the chocolate is to pop them in the freezer for fifteen minutes, take it out and gently twist the ends to loosen the chocolates, upend it above the kitchen surface then give each indention a sharp tap with the handle of a kitchen knife or similar tool and they will come out easily.As long as you use good quality chocolate, sticking to the mold isn't a problem and the end result is spectacular, I've had to take photos when I've made them to prove I actually did make them! Fantastic product and as long as you take good care of them they should last a lifetime.
Good quality, incorrect product details on AmazonP. SchmidtI decided to get into making "Magic Cherries" for parties and such when everyone is asked to bring snacks. These are simply drained maraschino cherries, marinated in some strong alcohol like Everclear, Bacardi 151, etc, then embedded in chocolate in a "cherry cordial" mold. After perusing some YouTube videos on how to make these, the recommendations mostly called for a good quality polycarbonate mold. An Amazon search turned up this Martellato mold.I find this mold to be of high quality, and it makes very nicely formed cordials. It is quite heavy in both thickness of plastic and weight. It seems like it will last a lifetime. It is dishwasher safe, and can withstand hot melted/molten candy and subsequent freezing.There are 28 molds in the tray, in a 7 x 4 array.Here is where I have a complaint with the Amazon listing. The seller has provided dimension text of, "Individual mold measures 1-1/4 by 1 inches (LxWxH); 10-7/8 by 5-3/8 inch mold dimensions", while Amazon or the manufacturer have provided specifications of, "Product Dimensions: 12 x 9 x 3 inches". Well, my mold measures 10-13/16" long (almost agrees with seller's stated dimension of 10-7/8") and 6-7/8" wide (NOT the 5-3/8" mentioned by the seller), and 1" deep (agrees with seller's stated dimension). So the seller is off by 1" in one of the dimensions. The seller also gives only two dimensions but follows that with the "LxWxH" text which implies three dimensions. Well the molds are round so the 1-1/4" dimension given applies to both the "LxW" dimensions. Note that the dimensions given by Amazon or the manufacturer of 12x9x3 are totally inaccurate. The box the mold comes in is only slightly larger than the mold (by the thickness of the thin cardboard). The individual molds are 1-3/16" diameter at the top of the molds, and taper to a smaller diameter at the bottom, so the seller's stated 1-1/4" dimension is close. Each mold is 15/16" deep at the extremes of the swirl on the top. The main mold shape, not counting the swirl on top, is about 3/4" deep.I tried a couple different brands of maraschino cherry, and all were really too large for this mold. The diameter was marginal but workable (leaves a thin chocolate wall on each cordial), but in all instances the mold is too shallow to fit an ordinary cherry. Even with the cherry pressed down hard against the swirl part of the mold (which means that the cherry is exposed in spots in the swirl area of the cordial), the cherry extends slightly above the top of the mold. In order to cover the cherry with chocolate, I needed to pour a little mound of chocolate at the top of each mold, making for a domed shape where it should be flat. This also complicates extracting the cordials from the mold when complete, since I cannot bang the mold down flat.I notice that this mold is made in Italy, and perhaps maraschino cherries there are somewhat smaller on the average than those commonly found in the States?What to do? I ended up slicing a bit off each cherry before putting them into the molds. You might want to look elsewhere for a deeper mold if you plan to do lots of cherry cordials.Some others have commented that they had trouble getting the cordials out of the mold when done. I have been using Wilton brand 'candy melts', which are a candy filler material (palm kernel oil & whole milk solids) flavored by cocoa powder, and which is easily microwave melted, does not need careful temperature control, and has a final color/flavor/texture like a Hershey chocolate bar (however there appears to be no wax in the ingredients list). I did the following: I pre-warmed the mold by running it upside down (to keep the molds dry) under hot water for about 30 seconds, then immediately poured in the melted chocolate until each mold was about 1/3 full. I used the end of a chop stick to swirl the chocolate back and forth in each mold to make sure there were no gaps or bubbles in the curly pattern at the bottom of the mold. Then I pressed a marinated maraschino cherry (removed from the marination jar, drained in a colander, and dried for a couple minutes on paper towel) into each mold, followed by pouring in enough melted chocolate to cover the cherries and fill the molds. I again swirled around the top edges of each mold with the end of the chop stick to make sure there were no gaps or bubbles there. Then into the freezer for 10 minutes. Then I turned the mold upside down over paper towel and firmly banged the mold down, almost flat but really only letting one edge hit the paper towel, to avoid crushing the cordials that extended up from the top of the molds. On each bang, a few cordials would fall out. After a few bangs, they would all be out. Be careful, because after some bangs some cordials would loosen but would not immediately fall out, and I dropped a few on the floor because I did not wait for the loose ones to fall out before moving the mold up for another bang.
Rating: 4.3 3 reviewsTags: Polycarbonate Chocolate Mold,, Martellato Chocolate Mold,, Martellato Polycarbonate Chocolate, Martellato Polycarbonate Mold,
