EACH LINEAGUSCIO® SHAPE HAS A CORRESPONDING THERMOFORMED MOULD To use the LINEAGUSCIO® silicone moulds (Bell, Pine, Sphere, Egg) it is necessary to combine the thermoformed mould item, consisting of two rigid parts needed to sustain the silicone shells. The thermoformed mould is a separate item and as such it must be purchased separately. It is also interchangeble, so you can use it with all the shells of the same shape. The LINEAGUSCIO® moulds are an exclusive patent decosil®
Lightly dampen the surface of the plastic support (thermoformed mould) with a wet cloth. Insert the silicone mould in the thermoformed mould. Be careful that the external borders must coincide. Fix the silicone buttons to the thermoformed mould with a pressure from the inside. Repeat the procedure to obtain the two halves.
Use a brush or a pastry bag to paint or fill with pre-crystallized chocolate the details of the silicone mould and obtain the subject of various colours.
Fill with pre-crystallized chocolate, lightly shake the mould to prevent the formation of bubbles and let it stand.
After the thickening the first chocolate layer, empty the mould of the chocolate in excess. Check the thickness of the chocolate and create another layer if necessary (the thickness of each layer depends on the viscosity of the chocolate used and on the time you let it stand when creaming).
Drip off the chocolate and then place the mould on a baking sheet covered with greaseproof paper. Press gently on the thermoformed mould to make it stick and let it stand for a few minutes in the blast chiller. This procedure will allow the chocolate to form a reinforcement “foot” on the edges of the sphere. This facilitates demolding.
In the meantime, fill with some tempered chocolate the mould to create the base of the sphere and put it into the blast chiller.
When the chocolate crystalization is completed, remove the thermoformed mould by gently pushing the silicone locks.
Carefully detach the edges of the silicone mould from the chocolate sphere, then remove the silicone mould starting from the bottom to the top of the sphere, as if you were peeling an orange.
When the chocolate crystalization is completed, demould the base of the sphere.
Warm the edges of the two halves of the sphere with a hot plate.
Combine the two halves and let them crystallize completely.
With some pre-crystallized chocolate, paste the sphere to the base. Decorate at your choice until you get the result.
EACH LINEAGUSCIO®SHAPE HAS A CORRESPONDING TERMOFORMED MOULD
To use the LINEAGUSCIO® silicone moulds (Bell, Pine, Sphere, Egg) it is necessary to combine the thermoformed mould item, consisting of two rigid parts needed to sustain the silicone shells. The thermoformed mould is a separate item and as such it must be purchased separately. It is also interchangeble, so you can use it with all the shells of the same shape.
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