Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Name that mold!

pastryani

By pastryani
in Pastry & Baking

 Share

Recommended Posts

  • 3 months later...
Kerry Beal

Kerry Beal

Posted
Posted

Checked all the usual suspects - looking for a smooth pyramid - about 3.5 cm on each bottom side and a truncated top about 1.4 cm per side.

 

It's a silicone mold someone is using now which needs to be upgraded to polycarbonatw.

 

 

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

pastrygirl

pastrygirl

Posted
Posted
1 hour ago, Kerry Beal said:

looking for a smooth pyramid

 

So something like this, but polycarbonate? 

https://www.jbprince.com/flexible-silicone-molds/orange-non-stick-15-pyramids.asp

 

I have one of these, the cavities are kind of huge so I never use it

https://www.jbprince.com/chocolate-and-sugarwork/ridged-pyramid-18-cavities.asp

 

Is there a preferred weight? 

 

How about a cone? 

https://www.jbprince.com/molds/cone-chocolate-mold-21-forms.asp

https://www.jbprince.com/chocolate-and-sugar-work/pointed-cylinder-chocolate-mold.asp

Kerry Beal

Kerry Beal

Posted
Posted
5 minutes ago, pastrygirl said:

 

So something like this, but polycarbonate? 

https://www.jbprince.com/flexible-silicone-molds/orange-non-stick-15-pyramids.asp

 

I have one of these, the cavities are kind of huge so I never use it

https://www.jbprince.com/chocolate-and-sugarwork/ridged-pyramid-18-cavities.asp

 

Is there a preferred weight? 

 

How about a cone? 

https://www.jbprince.com/molds/cone-chocolate-mold-21-forms.asp

https://www.jbprince.com/chocolate-and-sugar-work/pointed-cylinder-chocolate-mold.asp

Similar to the silicone as you say.

 

She doesn't want ridges at all - and also wants a big surface on the truncated part. She stacks them. I think the one she using now makes something 30 grams or so solid. 

 

Not into a cone - she already makes a product and wants to expand her offerings and make them more easily hence the polycarbonate.

  • Like 1

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

Jim D.

Jim D.

Posted
Posted
12 hours ago, Kerry Beal said:

She doesn't want ridges at all - and also wants a big surface on the truncated part. She stacks them. I think the one she using now makes something 30 grams or so solid. 

 

If she could provide a photo of what she makes now, that would help people locate something similar. If you searched and could not find it, I doubt that it exists (like my demisphere I spent days looking for, then gave up and had it custom made). I use a Chocolate World pyramid, but it is somewhat pointed and has ridges on the sides. My experience is that any mold with a fairly large totally smooth area will tend to show release (or similar) marks--though they may due to operator error. If she knows the weight of a finished piece, she can do a search by weight on Chocolate World. What I dislike about J.B. Prince is that weights are not provided.

  • Like 1

www.santiagochocolates.com

  • 7 months later...
pastryani

pastryani

Posted
  • Topic Starter
Posted

This is less of a “name that mold” question and more of a “how would this work?” question. ^_^

 

I’m referring to this bubble bar mold:  http://www.chocolat-chocolat.com/home/chocolate-molds/c378160713/c378157546/p16471988.html

 

The spheres on top look like full spheres, and I’m just wondering how that would work (ie - how the chocolate (with spheres) would come out of the mold).  I hope that makes sense. :-)

Kerry Beal

Kerry Beal

Posted
Posted
26 minutes ago, pastryani said:

This is less of a “name that mold” question and more of a “how would this work?” question. ^_^

 

I’m referring to this bubble bar mold:  http://www.chocolat-chocolat.com/home/chocolate-molds/c378160713/c378157546/p16471988.html

 

The spheres on top look like full spheres, and I’m just wondering how that would work (ie - how the chocolate (with spheres) would come out of the mold).  I hope that makes sense. :-)

I don't know - it's a Cabrellon mold - looks like it's one piece so I wonder if it's a bit of an illusion that the spheres are almost complete.

  • Like 3

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

pastryani

pastryani

Posted
  • Topic Starter
Posted (edited)
15 hours ago, Kerry Beal said:

I don't know - it's a Cabrellon mold - looks like it's one piece so I wonder if it's a bit of an illusion that the spheres are almost complete.

 

True, probably an illusion.  They look like spheres, but if I squint in just the right way I can see little domes on top, in which case I’ll pass on this one. :P

 

Update:  I got confirmation that these are indeed domes.  Clever optical illusion, Cabrellon! ;)

Edited by pastryani (log)
jbates

jbates

Posted
Posted (edited)
On 5/15/2018 at 4:20 PM, pastryani said:

This is less of a “name that mold” question and more of a “how would this work?” question. ^_^

 

I’m referring to this bubble bar mold:  http://www.chocolat-chocolat.com/home/chocolate-molds/c378160713/c378157546/p16471988.html

 

The spheres on top look like full spheres, and I’m just wondering how that would work (ie - how the chocolate (with spheres) would come out of the mold).  I hope that makes sense. :-)

This also looks similar to the CW signature mold by chef Kevin Kugel: 

https://www.pastrychefsboutique.com/chocolate-world/649120-chocolate-world-cw1854-polycarbonate-chocolate-mold-bars-by-kevin-kugel-11750x25x1450-mm-1x8-pc-32-gr-275x135x24mm-bars-napolita.html

 

I’ve got a few and they work well.

 

 

Edited by jbates (log)
  • Like 1
  • 10 months later...
Pastrypastmidnight

Pastrypastmidnight

Posted
Posted
1 hour ago, pastryani said:

 

Looks like it might be this one:

 

http://www.chocolat-chocolat.com/home/chocolate-molds/chocolate-molds-easter/p17637715.html

 

It looks very similar but I’m not quite sure that’s it. It’s hard to tell from the tiny picture, but I think the feet look different and face seems not quite as cute. I just loved the look of these—they remind me of illustrated Easter and baby animal picture books from my childhood :). 

minas6907

minas6907

Posted
Posted

It's not too often a mold really catches me eye, but I recently saw this:

 

Anyone know the shape that is being used? I've always liked the standard geodesic bonbon thats been around forever, but these look nice as well, I like the subtlety. I have never seen this form, could be custom, does this look familiar to anyone?

pastryani

pastryani

Posted
  • Topic Starter
Posted
5 hours ago, Kerry Beal said:

LOL - I'm always looking at the spelling and thinking I should really spell it the other way.

 

Hahaha... do u want me to change it?  Wait, I don’t even know if it’s possible to edit the title... 😜

 Share
Go to topic listing
×
×
  • Create New...