Drain-path cavities
Shapes that drain evenly.
Praline moulds · praline shell moulds
Praline shell moulds for thin, even shells.
Shell-and-cap pralines need an even shell and a flat cap. The cavity shape and the land around it do most of the work.
Overview
Praline shell moulds, done properly.
The shell is formed by filling and draining. A smooth drain path gives an even shell; a flat land gives a clean cap.
We design praline shell moulds for artisan chocolatiers and tasting-box producers.
What we design for
The details that make this format work.
Capping land
A flat perimeter for a clean seal.
Colour-ready finish
Finish that shows off cocoa butter colour.
Mixed shapes
Several shapes on one tray.
What we ask up front
The same four questions we ask on every job like this.
Shell method
Invert-and-drain, spray or brush. It affects cavity depth and land width.
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.
Related case study
A chocolatier's praline tasting tray.
Twenty-four cavities, six different shapes across four repeats each, all on a tray sized to a specific chiller shelf.
At a glance
The idea in a picture.
Solid pieces and shelled pieces
Swipe to see the whole diagram
Questions
What people ask about this format.
Silicone or polycarbonate?
Polycarbonate still wins on gloss at high volume; silicone suits textures and short runs.
Can I spray colour in?
Yes.
Can shells be very thin?
Consistency comes from temper and drain; the mould helps.
Related formats
Other formats in this family.
Praline slab and frame moulds
Framed ganache slabs for cutting. Explore
All praline moulds
The full service overview. See service
Every service
All twenty services in one place. What we make
Ready?
Talk to us about praline shell 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