Chocolate World CW1993 Chesterfield-Cushion-Bonbonniere Polycarbonate Candy Mold with 1 Cavity for Bottom, 1 for Top

How to Clean Polycarbonate Chocolate MoldsPolycarbonate molds have a smooth, compact surface that can withstand traditional cleaning methods. This means they are easy to clean, with good initial results. Please bear in mind, however, some issues that could prevent the molds from being cleaned properly or damage the mold, causing cracks to appear. Step 1: Remove excess chocolateUse a pallet knife to remove excess chocolate left behind on the molds.Step 2: WashingEnsure that the dishwasher is cleaned and serviced regularly according to the manufacturer’s instructions. Add the amount of detergent recommended on the packaging. Use only a detergent suitable for use on polycarbonate, with a pH value between 9.5 and 10.5. Caustic detergents with an alkaline reaction in water must not be used. The water temperature should be at a constant approximate temperature of 140° Fahrenheit. Check the temperature regularly, as a very high temperature could lessen the durability of the molds. Also wash at low water pressure, a maximum of 3 Bar (43.5 Psi). Step 3: RinsingAfter washing, the molds must be rinsed to remove any residual detergent. Use demineralized water at a temperature no higher than 140° Fahrenheit, in combination with a rinse aid suitable for use with polycarbonate and with a maximum pH value of 7. Add the amount of rinse aid recommended on the packaging. Step 4: DryingWater drops that remain after rinsing can be removed using an air heater set to a temperature of no more than 158° Fahrenheit to 176° Fahrenheit. Do not forget to dry the back of the mold, so that there are no stains on the inside of the molds from stacking. Step 5: moldingWhen you start using the cleaned molds again, mold and demold them separately first, as this enhances the shine of the end product. The shiny finish of the chocolate will increase every time the mold is used.

• 1 mold with 2 different intricate-detail cavities that complement each other after chocolate is poured into the cavities and then out, leaving behind one chocolate shell as the bottom of a box and 1 shell as the top of the box, the top having a Chesterfield-cushion shape
• The two pieces of chocolate made in this mold will form a chocolate box and lid; the box has room to hold smaller pieces of chocolate you make in other molds
• Size of top cavity (the lid of the chocolate box) 117 millimeters x 117 millimeters x 23.5 millimeters high
• Size of bottom cavity (the roomy part of the box) 117 millimeters x 117 millimeters x 35.5 millimeters high
• Overall size of mold 135 millimeters x 275 millimeters x 40 millimeters high
• Combined weight of chocolate shells molded in both cavities 695 grams (a number that varies with the type of your chocolate and/or filling)
• Clear for visibility during molding
• Smooth surface for easy release and glossy surface of molded chocolate
• Polycarbonate for commercial-grade durability
• Made in Belgium