EACH LINEAGUSCIO® SHAPE HAS A CORRESPONDING THERMOFORMED MOLD To use the LINEAGUSCIO® silicone molds (Bell, Pine, Sphere, Egg) it is necessary to combine the thermoformed mold item, consisting of two rigid parts needed to sustain the silicone shells. The thermoformed mold is a separate item and as such it must be purchased separately. It is also interchangeble, so you can use it with all the shells of the same shape. The LINEAGUSCIO® molds are an exclusive patent decosil®
Lightly dampen the surface of the plastic support (thermoformed mold) with a wet cloth. Insert the silicone mold in the thermoformed mold. Be careful that the external borders must coincide. Fix the silicone buttons to the plastic support with a pressure from the inside. Repeat the procedure to obtain the two halves.
Use a brush or a pastry bag to paint or fill with pre-crystallized chocolate the details of the silicone mold and obtain the subject of various colors.
Join the two halves being careful that the small locks on the silicone shell sides be perfectly matching. Then fix them employing the dedicated rubber bands supplied with the thermoformed mold kit.
Fill with pre-crystallized chocolate, lightly shake the mold to prevent the formation of bubbles and let it stand. After the thickening the first chocolate layer, empty the mold of the chocolate in excess. Check the thickness of the chocolate and create another layer if necessary (the thickness of each layer depends on the viscosity of the chocolate used and on the time you let it stand when creaming).
Drip off the chocolate and then place the mold on a baking sheet covered with greaseproof paper. Press gently on the Thermoformed mold to make it stick and let it stand for a few minutes in the blast chiller.
This procedure will allow the chocolate to form a reinforcement “foot” on the edges of the bell. This facilitates demolding.
When the chocolate crystallization is completed, remove the rubber band and the thermoformed mold by gently pushing the silicone locks.
Carefully detach the edges of the silicone mold from the chocolate bell, then remove the silicone mold starting from the bottom to the top of the bell, as if you were peeling an orange.