Pavoni Luna Chocolate Egg Mould Ø 14 cm KT223

Pavoni KT223 – Moon Egg Mould: professional kit for chocolate eggs Ø14 cm with lunar crater effect

The Pavoni KT223 Moon Egg is a professional kit in food-grade thermoformed PVC for producing chocolate eggs Ø14 cm × H20 cm with a three-dimensional lunar crater surface effect. Each kit contains 4 hemispheres (2 complete eggs), requires approximately 340 g of chocolate per egg and guarantees clean release, sharp details and uniform wall thickness — ideal for artisan pastry shops, chocolateries, luxury hospitality and high-end catering.

Key features

• Textured surface with a three-dimensional lunar crater effect that faithfully reproduces the lunar landscape
• Allows approximately 340 g of chocolate per egg
• Ensures clean release of tempered chocolate without breakage or surface imperfections
• Compatible with dark, milk, white and coloured chocolate
• The hemispheres' cavities let you insert surprises, pralines, sugared almonds or small gifts before assembly

Technical specifications

• Product code: KT223
• Material: high-quality food-grade thermoformed PVC
• Finished egg dimensions: Ø 14 cm × H 20 cm
• Chocolate weight per egg: approximately 340 g
• Kit contents: 4 hemispheres (2 complete eggs)
• Texture: three-dimensional lunar crater surface effect

Exclusive design: the lunar texture that sets your display apart

The three-dimensional relief surface of the Pavoni KT223 faithfully reproduces the lunar landscape, transforming each egg into an edible work of art. The result — glossy, scenic, immediately recognisable — stands out sharply from classic smooth eggs and meets the needs of a luxury clientele increasingly oriented towards experiential pastry.

The texture is further enhanced by applying coloured cocoa butter before casting, or finishing the eggs with velvet or pearlescent sprays for striking colour effects.

Pavoni Italia quality: millimetre precision, laboratory durability

Pavoni Italia — active since 1980 in the production of professional moulds for pastry and chocolate, Made in Italy — guarantees with the KT223 a moulding precision that translates into perfect release of tempered chocolate, without breakage and without imperfections on the surface. The thermoformed PVC resists intensive laboratory use and maintains its polishing characteristics cycle after cycle.

• Clean release of tempered chocolate, without breakage
• Glossy surface with sharp details of the lunar texture
• Uniform wall thickness on each hemisphere
• Easy assembly of the two halves

Versatility and personalisation

The Pavoni KT223 is compatible with dark, milk, white and coloured chocolate. The cavity of the hemispheres allows you to insert surprises, pralines, sweets or small gifts before assembly. It is also suitable for personalisation with transfers, decorations or coloured sprays, making it a privileged tool for pastry chefs and cake designers working on bespoke commissions.

Professional applications

• Artisan pastry shops and chocolateries — premium Easter collections and serial productions
• Luxury hospitality — exclusive Easter amenities for guests
• High-end catering — themed events and receptions
• Chocolate laboratories — scalable production with multiple moulds in parallel
• Pastry chefs and cake designers — bespoke creations and seasonal collections

Professional use instructions

1. Preparation

Verify that the mould is perfectly clean and dry. Temper chocolate correctly: dark at 31–32°C, milk at 30–31°C, white at 28–29°C. Precise tempering is essential for optimal shine and snap.

2. Casting and distribution

Pour tempered chocolate into the mould and distribute evenly over the entire surface with a spatula or brush, eliminating air bubbles. For optimal thickness, perform 2–3 successive passes.

3. Crystallisation

Allow to crystallise at controlled temperature (16–18°C) or in cold storage to accelerate the process. The chocolate is ready for demoulding when it shrinks slightly from the edges of the mould.

4. Demoulding and assembly

Gently invert the Pavoni KT223 to extract the hemispheres. Warm the edges of one half on a warm plate, insert any surprises, then join the two halves by pressing gently until perfect seal.

Maintenance and storage

• Washing: by hand only with lukewarm water or food-grade alcohol
• Do not use: soaps, detergents, abrasive sponges or dishwashers
• Drying: with soft microfibre cloth
• Storage: in a dry place, away from heat sources
• Caution: avoid scratches on the internal surface, which would compromise the chocolate's polish

Pavoni Italia – Since 1980 a world leader in the production of professional moulds for pastry and chocolate. Made in Italy.