Who doesn't love chocolate? That's why we're super proud to see the Mayku FormBox in the kitchens and studios of some of the World's very best chocolatiers and pastry chefs. Want to make custom molds quickly on your desktop? Then vacuum forming could be the tool you are looking for.
If you are looking for more details, kindly visit our website.
If you sneak behind the scenes you'll see a FormBox in use by professional chocolate makers including: Amaury Guichon, Paul A. Young and Australia's, Meltdown Artisan. Sure, you might have been inspired to look us up by our Instagram feed but, here we wanted to delve deeper into the edible art that it being made around the World with our smiley, happy desktop mold maker.
Vacuum forming isn't a new technology, it's been in development since the s and popular for manufacturing plastic signs, packaging and small parts since the s. What has changed in the past decade is that this techonology has become smaller, more efficient and increasingly accessible to artisan and small batch makers. There are three steps common with almost every vacuum forming machine:
These plastic shells can be used as original objects or for molds for casting compatible materials, including chocolate, gelatine and other patisserie layers.
The FormBox is a desktop vacuum former powered by your household vacuum cleaner, simple to use, compact and most importantly, safe! Get to know our machine by watching our quick introduction video.
Custom molds in minutes? Sounds great! There are many benefits to chocolatiers and pastry chefs when it comes to vacuum forming with the FormBox, here's just a few of them:
Still interested? Now it's time to get inspired. Here's what you came for; 10 custom chocolate molds made using the Mayku FormBox to help you get inspiration for your next edible creation.
If you have any questions about the our mold making machine, you can request to Speak to a Specialist at anytime or drop us a line via @TeamMayku on social media.
Genius chocolate makers and flavour creators, Meltdown Artisan use the FormBox for prototyping new ideas and small batch production. It also helps open up more customisable chocolate options for their customers. One such product is this simply stunning slogan slab, created on demand using a tool box of laser cut wooden letter and a simple block shape for the base. Having the FormBox and laser cutter on site means that small batch, custom chocolate moldscan be made affordably.
Check out Meltdown Artisan's website and Instagram for more delicious chocolate inspiration. We'll be dropping by as soon as we can safely visit Australia again. Team Mayku are huge fans!
Paris based pastry chef and chocolatier, Alexandre Thabard developed this construction idea using the FormBox. Designed as a flat mold using wooden shapes, once cast in chocolate the shapes can be assembled into a delightful 3D chocolate rocking horse design; quite like those wooden dinosaur models you might have had as a kit.
For more fine patisserie action from Alex in Paris, you can follow Alexandre Thabard on Instagram. Another edible adventure to add to our future Parisian eating adventures.
If you've not seen this tasty treat already on your Instagram scrolls, where have you been? A Team Mayku fave; Amaury Guichon whipped up this wonder in his kitchen in Las Vegas. The simple, yet inspired idea of taking something as simple as a PB&J sandwich and elevating it using fine chocolate and classic patisserie techniques adds a sense of delicious fun. This creation really highlights the level of detail possible with a vacuum formed mold under the right conditions.
You can find out more about Amaury Guichon and his Las Vegas based Pastry Academy on his website and give him a follow on Instagram for incredible edible sculptures and artistry.
https://www.instagram.com/p/B8rbM-2DekW/
Florida based, 301 Chocolates are making nostalgic and retro inspired chocolates alongside their main restaurant business. Joshua and his team have been adapting cassette tapes with logos to create custom chocolate bars to represent favourite bands or local musicians release celebrations. The FormBox makes it easier to offer small batch, custom shapes with chocolate.
Want to see more work from 301 Chocolates? Give them a follow on Instagram and drop them a line if you're ever feeling like a snack in the Florida area.
Online baking teacher turned food influencer and Food Network TV judge, Matt Adlard loves the ease at which he can test out unusual shapes or sizes for his dessert and chocolate molds. The FormBox has been particularly useful when designing one-off creations for collaborations like this one with Nespresso.
You can learn more about Matt Adlard's work and Bake it Better online school via his website and give him a follow on Instagram for his entertaining UK based live streams from the kitchen.
https://www.instagram.com/p/CDMX_nSlHE1/
Executive Pastry Chef at the Grand Hyatt Hotel, Hong Kong; Smita Grosse used the FormBox to add realistic details to her chocolate log cake. The dessert was formed in the shape of a mechanical pencil sharpener, a memory from her childhood. Smita uses the FormBox for prototyping, creating one-off bespoke work and for small batch production on desserts and chocolates.
You can follow Smita Grosse on Instagram and explore the beauty of Hong Kong's Grand Hyatt Hotel on their website, fingers crossed that we get to visit one day!
Meltdown Artisan earn a second place on this list because of their excellent use of digital manufacturing technology. As a Easter limited edition, the team used 3D scanning to create 3D prints of the Founder's faces, which were then made into two part molds on the FormBox for this slightly creepy but very delicious creation. They're looking at us!
You can see more 3D face scanning madness with the FormBox in this excellent video from Corridor Crew on YouTube. And don't forget to head over to Meltdown Artisan to explore more Australia based mmmm-magic.
We knew we'd be in for an unexpected treat when Matty Benedetto from Unnecessary Inventions got his hands on a FormBox but we were not expecting him to come at us with edible creations! Matty may not be a professional chocolatier but his skills with 3D printing and products designed to go viral made for some excellent mold-making viewing. The resin 3D printed original shapes made for a smooth, highly detailed mold.
Want to see more? You can watch the whole process of these Cardi B WAP inspired chocolate bars on the Unnecessary Inventions YouTube or TikTok.
Sweden based chef and desktop manufacturing fan, Erik Möller has been tinkering with a combination of found objects, laser cutting and FormBox mold making. Among his many experiments, this layered dessert in the shape of a vintage microphone stuck out as an excellent use of a two part mold. Check out all that amazing detail that was captured, bringing this novelty dessert to life.
For more desktop manufacturing inspiration from this chef in Sweden, you can follow Erik on Instagram.
We love seeing the creativity of our customers and this make from Sonia in the United Arab Emirates definitely brought some smiles to Team Mayku. This intricate build featured a number of Mayku made molds to create the finished structure. Another great example of combining chocolate shells with cakes and other dessert types of truly one of a kind designs.
If you're interested in seeing Sonia's process she's documenting everything on her Instagram account, Tout de Sweet by Sonia.
Ready to get making? If you're thinking of purchasing a Mayku FormBox, you can request to speak to a specialist via the button below. Our team can help answer any questions and recommend a reseller local to you to help you through the simple set-up process.
If you're still looking for a bit more inspiration, you can check out our YouTube channel featuring tutorials direct from Mayku HQ alongside Playlists of making videos from some of the best creators on the internet. You can also drop us a line via @TeamMayku on social media or join our Facebook Group.
Happy Making!
Welcome to the delightful realm of homemade chocolates, where the pleasure of creating delicious treats knows no limits. Whether it's a festive holiday gathering or simply enjoying quality time with your children, making chocolates at home is a cherished tradition.
In this article, we'll delve into the art of chocolate making with molds. We'll cover everything from using chocolate molds, exploring different types of molds, essential techniques for tempering chocolate, tips for perfecting the demolding process, and much more.
Huafeng Mold supply professional and honest service.
Prepare yourself for a chocolate-making adventure brimming with sweetness and satisfaction. Let's get started!
Chocolate molds, available in a wide range of shapes and sizes, are essential tools for making homemade chocolate. You simply pour melted chocolate into these molds to create unique shapes with ease. These molds are crafted from materials such as silicone, metal, plastic, or polycarbonate. They are versatile, reusable, and straightforward to use. When selecting molds, consider factors like durability, temperature resistance, and whether the chocolate is likely to stick.
Since chocolates make ideal gifts for special occasions, using custom molds or bar molds can make the end result even more special. Therefore, mold design is another important aspect to consider when choosing a chocolate mold. However, if you’re a beginner, opting for molds with simple designs can help make the process easier.
Now let’s explore some popular materials used for chocolate molds, each with its own advantages and disadvantages. Choose the material based on your recipe and the requirements for your chocolate.
Valued for their flexibility and ease of use, silicone chocolate molds are a favorite among chocolatiers. Reusable and eco-friendly, they come in various shapes and designs, making them perfect for crafting custom chocolate creations. Made from food-grade silicone, they have non-stick properties, ensuring easy release when demolding the chocolate. With excellent temperature and moisture resistance, they’re ideal for both freezing and heating, making them a versatile option for chocolate making and baking.
Although less common these days, metal chocolate molds are renowned for their durability, heat conductivity, and precision. Their rigid construction helps maintain the shape of the chocolate during cooling, resulting in flawless finished products. With their superior heat conductivity, metal molds ensure quick and even chocolate setting, making them ideal for creating intricate designs with ease.
PET molds are ideal for beginners and enthusiasts due to their affordability and lightweight nature. They offer simplicity and convenience, making it easy to find specific shapes and experiment with intricate designs. Additionally, their translucent nature allows you to monitor the chocolate's condition easily, reducing the need for guesswork during the making process.
Favored by many professionals, polycarbonate molds are durable and can give chocolates a glossy finish. They are excellent for detailed designs without creating uneven textures. Unlike some other plastic molds, they are heavier and more robust, ensuring that chocolates retain a sharp and precise appearance.
Before you start molding chocolate, it’s important to gather the necessary tools.
Molded chocolate tools:
When choosing chocolate, there are primarily two types to consider: couverture chocolate and compound chocolate. Couverture chocolate contains a higher percentage of cocoa butter, making it ideal for molding and tempering. In contrast, compound chocolate, also known as confectionery chocolate, contains vegetable fats instead of cocoa butter. While compound chocolate is easier to work with and less expensive, it lacks the rich flavor and smooth texture of couverture chocolate.
For beginners, it is advisable to start with compound chocolate due to its forgiving nature and ease of use. However, as your skills progress, experimenting with couverture chocolate can lead to more refined and flavorful creations.
At the same time, prepare the molds for use. Ensure they are clean and free of any dust, fingerprints, or residue from previous chocolate batches to prevent sticking during demolding. Wash them with warm, soapy water, then dry thoroughly before use. If your molds have intricate designs or fine details, consider lightly greasing them with cocoa butter or a non-stick cooking spray to facilitate the easy release of the chocolates.
The next step is to melt the chocolate to pour into the molds. Here we will explain the difference between melting and tempering.
Melting chocolate simply involves heating it until it reaches a liquid state, ready for molding or dipping. The goal of melting chocolate is to achieve a smooth, pourable consistency without burning or overheating.
To melt the chocolate evenly and prevent overheating, chop the chocolate into small, uniform pieces and use a gentle heat source. If using a microwave, set it to a low power setting to melt the chocolate slowly and evenly. Also, ensure that all utensils are completely dry, as even a small amount of water can cause the chocolate to seize.
Tempering chocolate, on the other hand, is a more precise process that involves heating and cooling the chocolate to specific temperatures to stabilize its cocoa butter crystals. This ensures that the chocolate sets properly, resulting in a glossy finish and a crisp snap when bitten into. Tempering is crucial for creating professional-looking chocolates with a smooth texture and good shelf life. Here’s how to temper chocolate:
Double boiler (seeding) method: Melt two-thirds of the chocolate, then gradually add the remaining one-third until smooth. Once complete, raise the temperature to the working level.
Marble tabletop method: Pour two-thirds of the melted chocolate onto a slab, stir until thickened, then add the rest, mixing until uniform.
Microwave method: Microwave two-thirds of the chocolate in intervals, stirring until nearly melted, then mix with the reserved chocolate until smooth.
As with regular melting, chop the chocolate into uniformly small pieces before tempering. It is also crucial to monitor the temperature, ensuring it reaches the specific levels required for dark, milk, or white chocolate. To check if the chocolate is properly tempered, spread a small amount thinly on parchment paper and allow it to set at room temperature. It should have a glossy finish and snap cleanly when broken.
To ensure even distribution and avoid messy spills, consider using a piping bag or a squeeze bottle. Carefully fill each mold cavity, leaving a little space at the top to avoid overflow. Once every cavity is filled, gently tap the mold on a flat surface. This helps release any air bubbles trapped within the chocolate, preventing the formation of dull craters in your final product.
For layered chocolates or those with special fillings, now is the time to add them. Before the chocolate sets completely, use your piping bag or a spoon to add contrasting layers of colored chocolate, rich ganache, or creamy caramel. You can also incorporate exciting surprises like chopped nuts, dried fruit, or even bits of other chocolates to add extra texture and flavor.
With a bit of creativity, you can transform the results into a canvas for endless delicious possibilities.
To set your chocolates, place the mold on a level surface inside the fridge for a minimum of 15-20 minutes.
Avoid disturbing them during cooling, as allowing the chocolate to cool undisturbed ensures a clean and crisp finish. Don’t leave the chocolates in the fridge for too long, as water droplets may form on the surface, potentially ruining the glossy finish.
Once the chocolates are properly cooled and solidified, remove them from the fridge. Then gently flex the mold and tap it upside down to release the chocolates more easily.
For successful demolding, temperature control is crucial for both the molds and the chocolate. If the mold is too cold or too hot, it can cause the chocolate to stick stubbornly or even crack. Irregular mold temperatures can lead to uneven solidification of the chocolate or result in the chocolate losing its temper. Proper tempering of the chocolate is essential for a smooth demolding experience, as untempered chocolate can be sticky and difficult to remove from the mold.
Are you tired of making chocolates with the same commercial molds over and over again? It’s time to ditch the dull and predictable store-bought molds and embrace custom chocolate molds, where creativity knows no bounds!
With bespoke molds, you have the power to infuse your chocolates with personality and charm, creating gifts that truly speak from the heart.
Imagine surprising your loved ones with chocolates molded into their initials, favourite symbols, or heartfelt messages. Personalized chocolates add a special touch that speaks volumes, making them ideal for birthdays, anniversaries, or simply showing someone you care. Using custom molds with children makes chocolate making a fun and engaging activity. They'll love the hands-on experience and take pride in creating their unique chocolate designs.
If the idea of making custom molds for your chocolates feels overwhelming, don’t worry – MY YARD's FORMART smart vacuum formers are here to help. Our vacuum formers revolutionize mold-making by streamlining the process, making it faster, easier, and more accessible than ever before.
FORMART's compact design maximizes workspace efficiency, while its industrial-grade vacuum pump ensures superior performance. Equipped with exclusive flow control technology and two suction modes, it offers excellent flexibility for users of all levels. Its automatic mold-releasing function simplifies demolding, thanks to a built-in directional valve that effortlessly reverses and blows. Making your own custom molds out of PET is child’s play.
MY YARD vacuum forming machines offer unmatched simplicity, speed, and efficiency. Start making your personalized chocolate molds in any shape you desire.
Making chocolates at home with custom molds is a delightful and rewarding experience. From preparing the perfect chocolate to pouring it into molds, cooling, and demolding, each step offers an opportunity for creativity and experimentation. With the right tools and techniques, anyone can master the art of chocolate making, turning simple ingredients into delectable treats that delight the senses.