Shell method
Invert-and-drain, spray or brush. It affects cavity depth and land width.
Service · pralines
Praline moulds with fine detail and a thin, even shell.
A praline is small, so every flaw is large. The shell has to be thin and even, the cap has to seal flat, and the detail has to read at the size of a thumbnail.
Overview
Praline moulds with fine detail and a thin, even shell.
Praline work asks more of a mould than almost anything else in chocolate. Fine cavity detail, closely spaced cavities, a flat top for capping, and a surface that shows off coloured cocoa butter.
We make silicone praline moulds for shell-and-cap work, slab-and-cut pralines and mixed-cavity tasting trays. Every tray is sized to your chiller shelf and your capping method.
What we make
Common asks in this service.
01
Shell moulds
Cavities designed for a thin, even shell, with a flat land around each one for a clean cap.
02
Mixed-cavity tasting trays
Several praline shapes on one tray for a tasting box or a monthly menu.
03
Slab and frame moulds
Framed trays for ganache slabs that are cut rather than shelled.
04
Decorated cavities
Fine patterns and textures that show off coloured cocoa butter.
05
Signature praline shapes
A shape that is recognisably yours, proofed on a single cavity first.
How it gets made
Drawn, proofed, then poured.
Every praline mould starts as a drawing we agree with you. We make a master, pour a single proof cavity in PFAS-free platinum-cure food-grade silicone and let you test it with your own recipe.
Once you are happy, we pour or press the full tray, record the grade against your order and keep the drawing on file for reorders.
What we ask up front
Four questions on every enquiry.
Capping
Scraper, transfer sheet or piped cap. The top surface is designed to suit.
Colour work
If you paint or spray cocoa butter into the cavity, we match the finish to it.
Tray size
Send your chiller shelf and scraper width.
Typical work
Case studies and further reading.
Guide
Cocoa butter and mould finish
How coloured cocoa butter and cavity finish work together.
Read the guide
At a glance
The idea in a picture.
Solid pieces and shelled pieces
Swipe to see the whole diagram
Questions
Four that come up on this service.
Silicone for pralines, really?
For shell work at high volume, polycarbonate still wins on gloss. Silicone suits slab work, fine textures, prototypes and short runs. We will say which fits.
Can I mix shapes on one tray?
Yes. We design around the trickiest shape and put delicate cavities where the tray flexes least.
Will coloured cocoa butter release cleanly?
Yes, if your temper is right. The cavity finish decides how glossy the colour looks.
Can you copy a stock praline shape?
We would rather draw you something that is yours. We can base it on a shape you like.
Ready?
Talk to us about praline moulds.
Send a photo, a sketch or a sample. We'll come back with a route and a quote.
Real people, a real workshop
You deal with the people who make it.
No call centre and no middlemen. When you contact TCI Culinary, you speak to the team who design, build and check your mould.
- A real Warwickshire workshopUnit 15, Waterloo Park, Bidford-on-Avon, Alcester B50 4JG.
- Real people on the phoneCall the team on 01789 224228, Monday to Friday.
- The same team on every jobDesign, production and aftercare come from the people you see here.
- BRCGS Grade AATechcraft Industries Culinary Ltd. See the certificate details.
Thomas LaneManaging Director
George PrestonDesign & Project Manager
Kelly BallingerHead of Partnerships
Jim AndertonProduction Manager
TheodoreEmployee Welfare