83% des répondants recommanderaient ceci à un ami
Importé depuis la boutique UK
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You can DIY the health and yummy chocolate for your kids.
| Brand Name | Binwat |
| Number of Pieces | 1 |
| Manufacturer | Binwat |
| Manufacturer Part Number | CH000 |
| Model Number | CH000 |
| Item Type Name | Chocolate mold |
| Item Weight | 0.48 Kilograms |
| Volume | 2592 ml |
| Material Type | Acrylonitrile Butadiene Styrene |
| Colour | Heart+rose |
| Brand | Binwat |
| Material | Acrylonitrile Butadiene Styrene |
| Volume capacity | 2592 ml |
Ideal for enthusiasts looking to create beautiful heart and rose-shaped chocolates for personal consumption or gifting.
Professional chefs can use these molds to craft high-quality chocolates for desserts and special events, enhancing presentation.
Great for event organizers who want to add personalized touches to celebrations with custom chocolates for guests.
Not advisable for those who rarely make chocolates, as it requires commitment to utilize the product effectively.
Chocolate Candy Mold PC Polycarbonate Chocolate Making Mould (Heart+Rose)
The Chocolate Candy Mold PC Polycarbonate Mould, designed for creating heart and rose-shaped chocolates, presents a mixed bag of customer experiences. Many users appreciate the aesthetic quality of the shapes produced, noting that they can create visually appealing confections. Some have successfully used the mold to make chocolates filled with various treats like salted caramel, and they were pleased to find that with adequate chilling time, the chocolates released well. However, several customers report significant challenges with the product. A recurring complaint mentions difficulties in demolding, where chocolates sometimes stick, necessitating the use of oil, which can adversely affect the finished treats. Additionally, users describe the mold as noisy and cumbersome to handle, especially during cleaning and storage. Concerns about the mold's durability are prevalent, with multiple accounts of cracking, leading users to feel apprehensive about its structural integrity. Another noteworthy point is that while some novice chocolatiers found initial use of the mold challenging, experience improved results over time, suggesting a learning curve associated with its use. However, the product's inConsistent performance has led some customers to seek alternatives within the same brand, finding different molds that better meet their needs. In summary, while the Chocolate Candy Mold offers the potential for beautiful creations, its utility is marred by durability issues and user challenges in demolding. **
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