The Hunt For Chocolate Molds...Dum Da Da Dum

Discussion in 'Pastries & Baking' started by shawtycat, Apr 26, 2002.

  1. shawtycat

    shawtycat

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    Hey Guys,

    I wanna try some new stuff with my lovely, silky, delicious chocolate. Oooohhh Chocolate...gimme a minute to find a tissue. Okay! Okay! So Im a chocoholic :rolleyes: :D

    Im trying to find professional chocolate molds. Hearts for Valentines Day, easter eggs and bunnies, you know things for the holidays. The only place I know of is www.kitchenkrafts.com but Im not sure if that stuff is pro grade or just for home. I plan to religously use this stuff ya know. ;)

    Anybody know where I can get pro molds?? Or does it not matter? TIA. :chef:

    Jodi
     
  2. isaac

    isaac

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    yes.... i just love chocolate too!

    i love the molds from a company called Tomric. they are out of buffalo, NY. they offer two types of plactis... the cheao kind and the industrial grade. i have both and i must say that i like to use the industrial grade. they are less flimsy. anyway... they are a cook company.

    what kind of chocolate are you using? i just bought guittard but i am not sure if i will like it or not. we will see.

    best of luck
     
  3. lotuscakestudio

    lotuscakestudio

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    I second Tomric. JB Prince has some, and I forget where else I've seen the pro. grade molds, but I've yet to see a company who offered as many choices as Tomric does. At least in the US!
     
  4. shawtycat

    shawtycat

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    Well this will be the first try making chocolate candy. Ive bought Baker's chocolate or .....darn can't get all the letters in focus in my mind but the brand starts with a G. It's in the supermarket with that gold wrapper? I use chocolate for brownies, cake, icing or ganache. Thought Id try somethin new. Your thread has been helping me alot Issac. Thanks :D

    Jodi
     
  5. lotuscakestudio

    lotuscakestudio

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    Ghiradelli?
     
  6. shawtycat

    shawtycat

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    THAT"S IT! THAT'S IT! :bounce: :bounce: Isn't it amazing how your memory just goes out the window sometimes. :blush: :rolleyes:

    I actually prefer the bakers chocolate though.
     
  7. mudbug

    mudbug

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  8. annie

    annie

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    The friend of a friend who has a chocolate shop uses Tomric, too.

    Another source is The European Connection.
    Bruno Millerioux, vp
    1-877-866-5544
    [email protected]

    It's hard to get a catalog out of them, (I did, and copied it for all my friends - luckily a small number ;) ) and the website is miserable/inoperable! But loads of molds for about $25/each. He gathers orders, then sends a bunch to Europe.

    Me too - I wanna make chocolates! I have a french chocolatiers book, with lots of great filling recipes to try out - if you have any wierd flavors in mind, I'd be happy to see if I can find a recipe.
     
  9. annie

    annie

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    Shawtycat - did you ever order chocolate molds? (heck, I think I even missed the birth announcement for your baby :( )

    I emailed Tomric, and got the reply:
    "Unfortunately we do not have an on-line source showing our selection of flat, multi-cavity molds.
    To view our selection, you would have to look in our catalog which features over 2,000 Tomric mold designs as well as an extensive line of European molds. We also carry a wide variety of supplies and machinery, ranging from paper and plastic pop sticks to tabletop temperers. Looking for a mold not featured in our catalog? Tomric has the in-house abilities to create custom
    molds to fit your company’s and your customer’s needs.

    If you would like to order our catalog, please call us at 716-854-6050 Monday through Friday 9:00 a.m.-5:00 EST with your MasterCard or Visa number, or simply mail us a check or money order in the amount of $10.00 made out to Tomric Plastics."

    10 bucks is a lot --Humm, I'l have to think about it. What makes me think I could choose 3 or 4 molds from 2000!!!

    The new pastry chef at work made some filled chocolates today, using those little flexible plastic hobby store sort of molds. What a pain, and the chocolate was all matte, because he doesn't temper the chocolate....... or he thinks just melting the chocolate then throwing in some chunks is tempering. Sometimes it is, adn sometimes it ain't!
     
  10. shawtycat

    shawtycat

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    I did get them.......I'm just wondering when Ill get to use them with 3 kids :eek: All I can manage right now is cookies.
     
  11. annie

    annie

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    And it's amazing -and a testament to the power of good food for our families - that you can do that with little ones and a new one. I really miss the days when it might take me a week to bake a batch of cookes: a baby on my should while I made butter, then a day to cream, a day to mix, a couple of days to bake! It does go so quickly.

    All the bast, Ann
     
  12. bella

    bella

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    Annie,

    Can you give me the name of the book you are using with the filling recipies? I am always looking for something new.

    Thanks

    Bella
     
  13. shawtycat

    shawtycat

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    Hey Annie,

    I invested in one of those baby harnesses...you know where you strap the baby to your chest. Those things are wonderfull...I can actually get my housework done. Plus I put my 5 yr old to work since she loves cookies. My 2 yr old gets to help ....ahem...lick the bowl. He thinks its a real job. The baby falls asleep by then and I can put him down to slide the cookie tray in the oven. :)

    Now making chocolate would be another story. :( Ill wait until the baby is older for that. Heck Im up at 3am prepping for dinner because that is the only way I can get it done with the least bit of fuss.

    Jodi
     
  14. annie

    annie

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    Jodie, you certainly are a wonder! When my kid unit (only one, but I wanted eight, sigh) was a baby, we were so poor on a Vt dairy farm, I don't know if those great front slings even existed then. Being poor on a farm was great for cooking: I learned to make butter cream, because I made butter, had chickens for eggs, bought sugar at the coop - and powdered sugar would have cost cash we didn't have. I do miss the country, but....;)

    Back to chocolate: Bela, the book I have is Armoine, by a master French chocolatier, Mickael Azouz along wtih Iginio Massari. It was ridiculously expensive, and it's written in French and Italian. If you have any ideas about flavors, I'd be happy to try to translate and post the recipes. Or maybe at the beginning of the week I'll look for some interesting ones and post them in 'Recipes'

    Ann