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jbates

jbates

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.

 

 

jbates

jbates

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.

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