Caciocavallo o Scamorza Italian Cheese mold

"Caciocavallo" or "Scamorza" Italian Cheese mold

Professional silicone molds, sugar or fondant chocolate 3D cake decorations

Type of mold: 2 parts
Dimensions of the subject: b cm 8 x h cm 11 x d cm 7     
Dimensions of the mold: b cm 12 x h cm 13 x d cm 9,5 
n° of subjects per mold: 1
Weight of the mold: approximately 1,065 kg.

Stefano Laghi Recipe

Gianduja and puffed rice Cremino 

INGREDIENTS 

White chocolate g. 540

Hazelnut paste g. 160

Puffed rice g. 90

METHOD 

Mix the various ingredients, tempered at 25°C, fill the mold and refrigerate, demold, dust with cocoa powder or spray with dark chocolate, or a 50/50 chocolate and cocoa butter tempered solution.   

Weight of the object realized with this recipe: approximately 270 g.