Pavoni GALA PVC Easter Egg Mould KT92 Ø13 cm

The Pavoni GALA KT92 mould kit is a thermoformed food-grade PVC mould for producing professional Easter eggs Ø 13 cm × H 20 cm, weighing approximately 350 g of finished product. The kit includes 6 pieces to produce 2 complete eggs with decorative base, guaranteeing a glossy finish and flawless surfaces — suitable for artisanal pastry shops, chocolate laboratories, hotels and starred restaurants.

Key features

• Thermoformed mould in certified food-grade PVC for professional use
• Kit includes 6 pieces to produce 2 complete eggs with a decorative base
• Smooth, glossy inner surface transfers natural shine to the chocolate
• Compatible with dark, milk, white and coloured chocolate
• The mould's geometry facilitates release of the crystallised chocolate while preserving the integrity of the egg

GALA KT92 kit: technical specifications

• Item code: KT92
• Kit composition: 6 pieces for 2 complete eggs with decorative base
• Finished egg dimensions: Ø 13 cm × H 20 cm
• Finished product weight: approximately 350 g per egg
• Material: High-quality food-grade PVC, certified for professional use
• Design: GALA form with modern lines and contemporary geometries
• Maintenance: hand washing only — not dishwasher safe

Why choose Pavoni thermoformed mould for professional chocolate work

Pavoni thermoformed moulds are designed to guarantee consistent results even in series production, without sacrificing artisanal quality. The smooth, glossy internal surface of the GALA KT92 transfers natural shine to the chocolate, reducing manual finishing time. The mould geometry facilitates release of the crystallised chocolate, preserving the integrity of the egg even in the most delicate operations.

The kit is compatible with dark, milk, white and coloured chocolate, offering complete creative freedom for seasonal production or limited edition collections.

Working process: professional chocolate Easter eggs

To achieve optimal results with the GALA KT92, follow the tempering and crystallisation protocol indicated:

1. Carefully temper the chosen chocolate: dark 31–32 °C, milk 30–31 °C, white 29–30 °C.
2. Pour the tempered chocolate into the mould, distributing it evenly over the entire internal surface.
3. Remove excess air and excess chocolate from the edges.
4. Let crystallise at controlled temperature, ideally 14–16 °C.
5. Insert any surprises or fillings before final assembly.
6. Seal the two halves with tempered chocolate and let solidify.
7. Gently remove the completed egg from the mould.

Mould maintenance and storage

Proper maintenance preserves the internal shine of the mould and extends its lifespan:

• Wash exclusively by hand with lukewarm water or food-grade alcohol.
• Use only soft, non-abrasive sponges — avoid aggressive detergents or soaps.
• Do not wash in the dishwasher.
• Dry with a soft cloth and store in a dry place, away from heat sources.
• Avoid scratches on the internal surface to preserve the shine of the finished chocolate.

Applications in professional settings

The Pavoni GALA KT92 is suitable for premium artisanal clientele:

• Artisanal pastry shops and chocolate laboratories for Easter seasonal production.
• Luxury hotels and starred restaurants for high pastry limited edition offerings.
• Premium catering for exclusive events and personalised presentations.
• Pastry schools and professional chocolate courses.
• Personalised production for premium clientele and corporate gifts.

Pavoni Italia: excellence in professional pastry since 1947

Pavoni Italia has been producing professional pastry equipment since 1947. Pavoni thermoformed moulds are chosen by the world's finest chocolatiers and pastry chefs for their reliability, dimensional precision and ability to guarantee consistent quality standards — from small artisanal production to semi-industrial lines.