Hi I’m at the moment where I need to choose what mold I will use for my pralines and I need advice. I will mostly use high quality chocolate (70%) for ganache filled pralines. I know how to make the ganache. But I need to know what mold suites me. My options are chocoflex (pavoni) Magnetic (pavoni) or hard plastic from chocolate world pavoni and Martello. I will probably not be making a lot right away, but maybe in the future. Obviously price is kind of an issue, living in South America the molds are a bit more pricy than in the States. The chocoflex are 150 USD , the magnetic 100 USD and the hard plastic 55 USD. Are some molds easier to get the shells out of? Are some molds for expert use? Please give me some advice
