you might want to try silicone...a friend created a special mold for an ice
cream cake (cinderella's castle)
I would think that since silicone can handle high heat, then you should be
able to use them and simple pop the chocolates out.
I've also used soap molds, candle molds, car parts molds, as well as
cornstarch with hard candies...if you are making a simple design chocolate
and plan to enrobe the chocolate you can use a cornstarch cocoa mixture
for
molds (ex. in deep tray placed about 1 1/2-2in of cornstarch and then
sprinkled cocoa on top...took a paint stirrer and glued on these chunky
buttons I had gotten at the craft store...lightly pressed this into the
cornstarch...tempered the chocolate and VERY SLOWLY poured in to the
molds..let set...after setting removed from mold, brushed off any excess
cornstarch and then painted them with a mixture of melted cocoa butter and
powder food coloring...they were a big hit)
--
Ellyn M.
"Janet Puistonen" <boxhill@[EMAIL PROTECTED]
> wrote in message
news:6GAFh.9128$2u.1451@[EMAIL PROTECTED]
> Mark Thorson wrote:
>> What material and thickness is used for making plastic
>> chocolate molds? They appear to be vacuum formed from
>> sheet. Are there any special requirements for the
>> vacuum forming machine (above the usual considerations
>> for a vacuum formed product)? Any recommendations
>> for a good machine to use for low volume production?
>
> If you are talking about the typical cheap bendy ones, I'd say don't
> bother. They are too hard to work with. The professional rigid molds
> appear to be liquid plastic poured into a mold.
>
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