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To clean your Chocolate Moulds: Hand wash or soak each mould in warm soapy water. Towel or air dry. Do not place in dishwasher or use harsh soaps, bleaches, sharp objects or chemicals on these moulds.
Material Information: These moulds are manufactured from rigid non porous polycarbonate plastic.
Tempered chocolate is extremely important to produce visually appealing confectionary with the proper texture and mouth feel. Tempered chocolate really adds a professional shine to your chocolate and makes your chocolate firm enough to tap with your fingernail, and will break with a sharp snap!
See How to Temper Chocolate:
Written Guide (Seeding Method)