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Product Description
CK Products chocolate molds are first quality, plastic molds. They are durable and reusable. not machine washable. Our chocolate molds are suitable for chocolate, soap making, butter molding, ice-cubes, plaster and concrete crafting. These molds are FDA approved
Pros
- Each piece is approximately 1/2-inch Diameter by 1/8-inch Depth
- 64�Cavities per mold
- This mold makes approximately�300 pieces per pound of chocolate
- Not dishwasher safe; do not use for hard candy or other hot ingredients
- FDA approved polypropylene plastic; use with chocolate, candy coating, soap, butter, or cream cheese
Customer Opinions
Feisty Redhead
I really love this mold. I am a novice at making candies but I had no trouble using this. The mold cavities are tiny - that's what is expected from a MINI mold. The larger of the shapes will hold about 1/16 of a teaspoon of product while the smallest ones will hold about 1/32 of a teaspoon so yes the resulting candies are very small but certainly not so small as to be useless. I poured my tempered chocolate into a pastry bag fitted with a number 2 tip and had no problem neatly filling each cavity in the mold nor did I have problems with the chocolate releasing from the molds. A few of the smaller ones did want to stick to the mold but it was nothing a tap on the counter and a slight twist of the mold couldn't fix. The resulting chocolates are adorable, and they are the perfect size for decorating cookies, cupcakes, petit fours and other small items.
Deborah Culp-Hook
I'm a chocolate mold novice...this mold has tiny little shallow snowflakes and I couldn't fill them neatly nor get them out once they were hardened. If you are experienced - perhaps it would work better for you. For me, I was more successful with the larger molds.
M. Hill
This sheet of tiny snowflakes creates a detailed edible accessory to use with baked goods, candy and more. With little effort a plain cupcake can look like a professionally created product -- fun to look at, and fun to eat. Purchasing tiny confections to use as decorations for cakes or cookies can be quite expensive - and sometimes they don't taste very good. By using this mold, a delicious decoration can be economically added to a variety of treats.As another reviewer mentioned, using a pastry bag with a small plain tip is the easiest way to fill the cavities. I've worked with candy molds before, but never one this small. Other than taking a little more time to fill, it worked as well as other molds I've used. Patience is key.Give the mold a very gentle rap on the counter to help release any air pockets to ensure that each mold is completely filled. Try to avoid over-filling because the candies won't lay flat. Clean-up any smudges around the edges before the chocolate sets by wiping with a clean cloth or paper towel. Water causes the chocolate to cease, so keep it away from the melted candy.To remove the chocolates from the mold, wait until it has set and then put the mold in the refrigerator for a few minutes. Turn the mold upside down over a plate and the candy should fall right out. I haven't had a problem with chocolates not releasing from the mold, but if so, a gentle twist should release any malingerers. There is no waste, make exactly the number of decorator candies needed for the project.Using these chocolates makes it appear that hours were spent decorating -- everything looks more special. Although the snowflakes are attractive when made with milk and dark chocolate, they really stand out when made with white chocolate and used on gingerbread houses. Cut-out cookies, cupcakes and cakes all look wonderful when decorated with candies from this mold. Tiny snowflakes would also be a beautiful accent for a winter birthday cake. I use royal icing as glue to stick them to the gingerbread houses and cookies. A drop of melted chocolate also secures them to squares of chocolate or peanut butter fudge. They also look nice when sprinkled on ice cream. The possibilities are endless.
Rating: 3.8 5 reviews
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