Porto Formas Spiral Easter Egg Chocolate Mold – 200g ShellThis Porto Formas spiral Easter egg mold features an elegant swirling texture that gives your chocolate eggs a sophisticated, artisan look. With 2 cavities per mold, you can produce two eggs at once — making it a great choice for bakers and chocolatiers who need to scale up their Easter production efficiently.Product Specifications Brand: Porto Formas Mold type: 4-piece (2 rigid PET pieces + 2 flexible pieces) Cavities: 2 (makes 2 eggs per use) Cavity dimensions (approx.): 107.5mm x 74.5mm x 34.5mm per cavity Chocolate yield: Approximately 200g shell total Material: Rigid PET and flexible food-safe plastic Dishwasher safe: No — hand clean only Why Bakers & Chocolatiers Love This MoldThe 4-piece design — with two flexible pieces — makes it easy to release both eggs cleanly after setting. The spiral pattern adds visual elegance to the finished egg, catching the light beautifully on tempered chocolate. Two cavities mean you can double your output with every batch, saving time during busy Easter seasons.Perfect For Easter egg gifting and seasonal chocolate collections Filled Easter eggs (ganache, caramel, praline, or small treats) Chocolate workshops and Easter decorating classes Professional chocolatiers and artisan chocolate makers Bakery retail displays and Easter market stalls Care Instructions Clean with a damp cloth in warm water before and after each use. Allow to dry completely. Never use detergent, soap, or abrasive sponges. Between uses, wipe with a high-quality paper towel. Keep away from direct sunlight and temperatures above 50°C (122°F). Not dishwasher safe. Frequently Asked QuestionsHow many eggs does this mold make per use? This mold has 2 cavities, so you produce 2 spiral Easter egg halves per pour. You'll need 4 halves (2 uses) to make 2 complete filled eggs.What size are the finished eggs? Each cavity measures approximately 107.5mm x 74.5mm x 34.5mm, producing a medium-sized Easter egg — ideal for individual gifting.Can I fill these eggs? Yes — make the shells, add your filling (ganache, truffles, small candies), then seal with a thin layer of melted chocolate.
