Chocolate mold ASI Bomboncin 20 cm by ASI, model ASI0116400

ASI Bomboncin 20 cm is a chocolate mold made by ASI, designed to form pralines, bonbons and filled chocolates with consistent shape and portion control. The mold has a fixed cavity layout across a 20-centimeter plate, providing uniform results for tempering and molding workflows in domestic kitchens or small-scale artisanal production. Its design supports repeated casting and easy release of molded chocolates when used with standard chocolate tempering techniques.

Advantages

The ASI Bomboncin 20 cm mold ensures consistent cavity size and repeatability, which helps maintain uniform weight and appearance of each chocolate. Its 20 cm format is compact enough for home use yet large enough for small-batch confectionery runs. The mold is compatible with common tempering methods and can be used with both solid and filled recipes to achieve clean edges and defined shapes. The material and cavity geometry provide easy demolding when chocolates are properly tempered.

Suitable for

• Home chocolate making and hobby confectionery
• Small-batch artisanal praline and bonbon production
• Tempering and molding workflows in kitchen or workshop settings
• Creating filled chocolates, ganache centers, and molded bonbons

Key specifications

• Overall mold width: 20 cm
• Fixed cavity layout suitable for uniform portioning
• Designed for use with tempered chocolate and fillable recipes
• Reusable format for multiple casting cycles
• Suitable for manual and semi-automatic molding processes

How to use

Prepare tempered chocolate according to your preferred tempering method and clean the mold before use. Pour or pipe chocolate into the cavities, tap gently to remove air bubbles, and invert or scrape off excess chocolate as required by the recipe. Allow the chocolate to set fully at the recommended temperature and humidity for your formulation, then gently flex or tap the mold to release the finished pieces. For filled chocolates, create a shell, chill to set, add filling, and seal with additional tempered chocolate.

Usage recommendations

Use the ASI Bomboncin 20 cm mold with properly tempered chocolate for best release and finish. Clean the mold with a soft, dry cloth or warm water without abrasive detergents; ensure it is completely dry before reuse. Store the mold flat in a cool, dry place to preserve cavity form and avoid exposure to direct heat or sharp objects.