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 plastic support 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.
Join the two halves being careful that the small locks on the silicone shell sides be perfectly matching. Then fix them employing the dedicated rubber bands supplied with the thermoformed mould kit.
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 bell. This facilitates demolding.
When the chocolate crystallization is completed, remove the rubber band and the thermoformed mould by gently pushing the silicone locks.
Carefully detach the edges of the silicone mould from the chocolate bell, then remove the silicone mould starting from the bottom to the top of the bell, as if you were peeling an orange.