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Lakeland, the home of creative kitchenware

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Shells Chocolatier Mould

2.6 stars out of 5 based on 5 reviews.

Give an exceptionally professional-looking finish to your home-made chocolate creations. Made from super-tough polycarbonate, precise details help achieve artisan results with very little effort. Once you’ve moulded and filled your chocolates and left them to set, just a gentle tap and your exquisite creations will simply drop out from the mould.

Cat Ref: SKU 18764

28 x 13.5 x 2.5cm H. (11" x 5¼" x 1").

  • Freezer safe
  • Metal utensil friendly

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Price

£9.99

In Stock

Customer Reviews - Shells Chocolatier Mould

2.6 stars out of 5 based on 5 reviews.

Showing 3 of 5 reviews See all reviews

great result really easy by Lisa

5 stars out of 5

Shells Chocolatier Mould

Ever since I learned how to make chocolate pralines I have wanted more moulds, so happy when I found out that lakeland started selling them to a relatively low price. Works every time.

Proffesional results by Pat

5 stars out of 5

Shells Chocolatier Mould

These moulds work well and providing you follow the instructions (How to make chocolates book) the finished chocolates drop out and look very professional.

Didn't work for me. Chocs stuck in mould. by Roger

1 stars out of 5

Shells Chocolatier Mould

Bought one of these to make the seashell caramels from the Sweets Made Simple TV series.I followed the instructions to the letter. All went well till I wanted to get the chocolates out of the mould. I tried a gently tap as suggested in the instructions but no joy. I then started slaming the mould down onto a chopping board with increasing force and finally managed to extract a couple of chocolates. I then tried doing this at an angle in the hope that that might work but then the mould broke in half! What did I do wrong?Probably nothing wrong with the mould itself just needs better instructions

A note from the team: Thank you for placing your review. We're sorry to hear of your experience and we'll be in touch shortly. The shells may stick if the chocolate hasn't been tempered well and doesn't shrink away from the mould.

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