Abyss - Easter Egg Thermoformed Mould (x2) by Davide Comaschi - PAVONI Italia

Usage Guide and Video Demonstration

Pavoni thermoforming ensures an incomparably clean release, essential for achieving the satin or glossy finish of tempered chocolate.

Key steps:

1. Line the mould with your tempered couverture chocolate.
2. Let it crystallise in a cool environment.
3. Trim the edges and assemble using heat-bonding (warm plate).
4. Secure onto the thermoformed base for perfect stability.

Maximise Your Creations

To achieve results that match these exceptional moulds, we have selected the best essentials from our Pro Gourmet Supplies section:

• The Chocolate: Use Weiss couverture chocolates (Dark, Milk, White, or the iconic blond Tevenn) for optimal fluidity, flavour, and shine.
• The Filling: Fill your eggs with Weiss character pralines or Sosa Ingredients textured inclusions.
• The Decoration: Customise your pieces with the Pavoni colouring range (velvet sprays, iridescent powders, or liquid airbrush colours), designed for perfect adhesion to chocolate.
• The Presentation: Ensure secure transport and perfect presentation with the Pavoni display box (Ref. KS32) specifically designed for this mould size.