25 replies to this topic

[Jim D.]

I have just begun to make molded chocolates (and just joined this forum). The first batches turned out OK (not spectacular but OK). I have a few technique questions that I will post separately, but one of my concerns is very basic: the significant difference in size of the cavities in the molds I purchased. I got 6 polycarbonate molds from J.B. Prince. In the images online, all the resulting bonbons appear to be more or less the same size, but when the molds arrived, the cavities varied from a one-bite size to two (or more) bites. The small cavities are very difficult to work with and (in my opinion) don't hold enough filling (vs. chocolate shell). I notice that many people on this forum use molds with what appear to be larger cavities. Is there a site to purchase polycarb molds that provides dimensions or capacity of the cavities? This would seem to be a basic consideration since boxing chocolates with greatly varying sizes looks a bit odd. And the molds are too expensive for me to make any more mistakes. Any help would be appreciated.

[Darienne]

The catalog from Tomric, http://tomric.com/ , gives complete dimensions for every mold. Very helpful.

[pastrygirl]

JB Prince gives the dimensions as well, you just have to click on the item. I try to avoid anything shallower than about 18mm. You gotta have room for filling!

[Kerry Beal]

Also worthwhile posting a link here on eG to any molds you are interested in - one of us probably has the mold or has seen it and can give you a better idea of the relative size of the cavity.

And welcome to eG by the way.

[Jim D.]

JB Prince gives the dimensions as well, you just have to click on the item. I try to avoid anything shallower than about 18mm. You gotta have room for filling!

I guess I didn't notice that in using the word "form" J.B. Prince was providing the measurements of the individual cavity; It could, I think, be clearer--which dimension is which, for instance. I would find it more useful if vendors gave the volume of the individual cavities since that is what really matters.

[pastrygirl]

Chocolate World (another site to peruse) does give the weight of the pieces - I think if molded with solid chocolate? (results may vary depending on fillings). I consider 10 g or less pretty small, prefer closer to 15 g. Yes, shopping for chocolate molds can be dizzying. Trying to find matching boxes is even worse!

My favorite molds tend to be the rounder, easier to polish shapes with no sharp corners for bubbles to stick in, like domes, geodesic domes, and cacao pods. Also those with more cavities per mold. I recently picked up some used magnetic molds, which offer the vesatility of transfer sheets, but with only 15 cavities per mold they are not very efficient in either transfer sheets or labor.

Edited by pastrygirl, 27 November 2012 - 09:45 PM.

[Jim D.]

The catalog from Tomric, http://tomric.com/ , gives complete dimensions for every mold. Very helpful.

I have now looked through all the Tomric molds. The site doesn't say what kind of molds they are; I'm assuming polycarbonate. I am put off a bit by the statement (given for every mold I looked at) "call for availability 3-4 weeks"--so all their molds take that long to get? I am also assuming the last dimension given is the depth of the mold. The weight given really varies a lot, and in that case I am assuming "weight" is "capacity." Pastrygirl prefers molds with close to 15g capacity, but I didn't find a lot that were that large.

Not to complain too much about these mold sites, but somebody should design a website that pictures each mold next to a recognizable object that will provide perspective on the mold's true size.

[pastrygirl]

Pastrygirl prefers molds with close to 15g capacity, but I didn't find a lot that were that large.

That was just a guess, they are probably more like 10-13 grams. The last time I shopped for molds I decided 13g was my ideal size. It can be hard to visualize dimensions, I usually have to look at a ruler or even draw the shape to help decide.

[Kerry Beal]

Tomric does have lots of european polycarbonate molds - however they also make their own molds, thermoformed in two different weights - for hobby and for more professional use. They don't scrape well - so make sure you get the polycarbonate molds if that's what you are after.

[Jim D.]

Tomric does have lots of european polycarbonate molds - however they also make their own molds, thermoformed in two different weights - for hobby and for more professional use. They don't scrape well - so make sure you get the polycarbonate molds if that's what you are after.

Thanks for that tip. I have enough trouble scraping molds clean, so I don't want to make the situation worse.

[Kerry Beal]

Out of curiosity Jim - where are you located?

[Jim D.]

Out of curiosity Jim - where are you located?

I am in Staunton, Virginia (moved back to the family home after 50 years in Boston--so quite an adjustment). After renovating the house, I needed something to do, thus chocolate.

[Kerry Beal]

Jim - there are quite a number of eG chocolatiers in the Virginia just outside Washington area (not quite sure looking at that map how far that actually is from you). A number of them are heading up for our chocolate workshop in April. I suspect they might be a good resource for you as you start molding.

And of course we'd be thrilled if you decided to join us at the workshop. Link here to workshop.

[curls]

Out of curiosity Jim - where are you located?

I am in Staunton, Virginia (moved back to the family home after 50 years in Boston--so quite an adjustment). After renovating the house, I needed something to do, thus chocolate.

Welcome Jim D.! Staunton seems like a wonderful area; I went to their Hot Glass Festival this year; great glassblowing studio and gallery.

[Jim D.]

Out of curiosity Jim - where are you located?

I am in Staunton, Virginia (moved back to the family home after 50 years in Boston--so quite an adjustment). After renovating the house, I needed something to do, thus chocolate.

Welcome Jim D.! Staunton seems like a wonderful area; I went to their Hot Glass Festival this year; great glassblowing studio and gallery.

I was at that festival also, took some Boston visitors to it (one of them bought some beautiful and huge blown martini glasses). I hated this town when I was growing up; it has recently acquired cachet--there is even a chocolate shop here (is that the ultimate sign that a community has arrived?). Getting ingredients for cooking remains a challenge.

Jim

[Jim D.]

JB Prince gives the dimensions as well, you just have to click on the item. I try to avoid anything shallower than about 18mm. You gotta have room for filling!

I was once again looking through the "Chocolates with that showroom finish" thread and came across some of your chocolates (page 19). If you have the time, could you let me know what molds you used for those? That would give me an idea of what I am looking for. Thanks.

[Jim D.]

Also worthwhile posting a link here on eG to any molds you are interested in - one of us probably has the mold or has seen it and can give you a better idea of the relative size of the cavity.

And welcome to eG by the way.

Kerry,
In trying to determine the size of molds I want, I was browsing through the "Chocolates with that showroom finish" thread and came across some of your chocolates (page 14). If you have the time, could you let me know what molds you used for those? That would give me an idea of what I am looking for. Thanks.

[Chris Hennes]

I don't recall what brand they are, but my go-to dome mold is #6024 in someone's catalog. It's about the largest size I think would be acceptable for a bonbon, anything larger is too much.

[Kerry Beal]

Also worthwhile posting a link here on eG to any molds you are interested in - one of us probably has the mold or has seen it and can give you a better idea of the relative size of the cavity.

And welcome to eG by the way.

Kerry,
In trying to determine the size of molds I want, I was browsing through the "Chocolates with that showroom finish" thread and came across some of your chocolates (page 14). If you have the time, could you let me know what molds you used for those? That would give me an idea of what I am looking for. Thanks.

That is Chocolate World 2116 that I would have bought at Chocolat-chocolat. Tomric should have it - they call it I-1433.

[Jim D.]

Tomric does have lots of european polycarbonate molds - however they also make their own molds, thermoformed in two different weights - for hobby and for more professional use. They don't scrape well - so make sure you get the polycarbonate molds if that's what you are after.

I was concerned about how to tell the difference in the types of molds carried by Tomric, but I just learned from Lois in their office that all the ones with an "I" in the item number are imported polycarbonate ones. So they have a huge selection. The 3-4 week availability applies to the molds they don't happen to have in stock, so they really shouldn't say all the molds take that long to arrive. But it is a big advantage that they provide the volume/weight of the individual cavity, something that J.B. Prince does not. Thank you for your help in this process.

Jim

[pastrygirl]

Jim,

Cacao pods: http://www.dr.ca/?su...=search.results

Pyramids: http://www.jbprince....32-cavities.asp

The red flowers are a mold from a company in India, but I don't see them on the site: http://www.ipfco.com/

[curls]

Jim, you can also search the Chocolate World site for molds and filter the results by a various criteria http://www.chocolate...=praline moulds. If Tomric does not have the mold in stock or in their online catalog, just give them a call and they will order it for you. Looks like they have quite a few 13 gram molds, also a lot of 15 gram molds.

Edited by curls, 30 November 2012 - 05:51 PM.

[Jim D.]

Jim, you can also search the Chocolate World site for molds and filter the results by a various criteria http://www.chocolate...=praline moulds. If Tomric does not have the mold in stock or in their online catalog, just give them a call and they will order it for you. Looks like they have quite a few 13 gram molds, also a lot of 15 gram molds.

Thanks for that info. The problem is that when I contacted Tomric today with a rather long list of the molds in which I am interested, they did not have a single one of them in stock. Unfortunately I need these for Christmas, so their 3-4 week delivery time won't work. Among other molds, I am looking for a simple dome, and it's surprising how difficult it is to find. Prince doesn't carry one at all (just a flattened dome). I found one at Chef Rubber, but they don't say if their molds are polycarbonate or not, so I have inquired about that.

Jim

[Kerry Beal]

Check Kerekes too. They carry a number of molds. The Chef Rubber bonbon molds for $32 are all polycarbonate. The 18 gram dome sku number 1004501 is the mold mentioned above - the CW2116 or I-1433.

The flattened dome makes a pretty chocolate - I think it's the one that Chris was talking about 6024.

[Jim D.]

Check Kerekes too. They carry a number of molds. The Chef Rubber bonbon molds for $32 are all polycarbonate. The 18 gram dome sku number 1004501 is the mold mentioned above - the CW2116 or I-1433.

The flattened dome makes a pretty chocolate - I think it's the one that Chris was talking about 6024.

Thanks very much for that information. You do appear to know just about everything--at least in the realm of chocolate! I do plan to get both a regular dome and a flattened one. It appears that the simpler molds are much better for decorating than the otherwise more interesting ones.

Jim

[jrshaul]

I'm going to pick up one of the I-1433s. Very good price. Thanks for the tip!