Reusable Chocolate Pine Cone Silicone Mould
Product number: 32253
As much as we love turkey and all the trimmings, if we’re really honest, it’s dessert that’s our favourite course. And when it comes to hosting the festive feast, we’re all for upping the ante with a showstopping home-made pud that beats any shop-bought one, hands-down, and it’s oh-so easy to get impressive results when you’ve got our Chocolate Pine Cone Mould at your disposal.
Delectable desserts
Whether you wow with salted caramel-filled sponges, create fabulous fir cones from ice cream or – our favourite – make dark chocolate shells filled with rich, creamy mousse and finished with a dusting of edible glitter, this reusable silicone mould turns out four really professional-looking treats that make delightfully detailed desserts. After all, if you can’t dazzle guests with a shimmery home-made chocolate pine cone pud on Christmas Day, when can you?
Great to give
Let’s face it, receiving chocolate as a Christmas gift is never a disappointment, but it’s so much more of a treat when someone’s gone to the trouble of making them from scratch, just for you. Whether it’s dark, white or milk chocolate that tickles your fancy, you can make a quartet of perfect chunky chocolate pine cones, ready to be wrapped in cellophane and given to lucky loved ones on Christmas Day. And because the mould is made from non-stick silicone, you can also make perfect little cone-shaped cakes. Yum!
Easy to make
It’s so simple to make your chocolate cones by following the easy instructions included. Simply melt your choice of chocolate – we’ve found the better the quality of chocolate, the better the results – and brush on a thin layer to each half of the moulds, leaving to set in the fridge. Brush on several additional layers, allowing time to set for each repetition, before turning them out, adding your filling (try chocolate ganache, salted caramel sauce or creamy mousse) and using a little chocolate around the edges to join the halves together.
Tempering chocolate
To ensure your chocolatey treats have that professional-looking sheen and stay looking good for longer, you will need to temper your chocolate. This stops the cocoa fat from separating, preventing that dull grey ‘bloomed’ finish and meaning the chocolate shrinks slightly when set for an easy release from the mould. If you want to find out a bit more, see our handy Guide on Tempering Chocolate for budding chocolatiers.
Oven safe up to 220°C.
Closed mould measures 34 x 12.5 x 7cm H. Makes 4 chocolate pine cones – each approximately 7cm Dia. x 8cm H.
