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I ‘d love your comments and feedback on Chocolate Mold designs
I ‘d love your comments and feedback. My name is Catherine Failor and I’ve been designing soap and garden molds for 12 years (www.milkywaymolds.com and www.gardenmolds.com). Chocolatiers regularly contact my soap mold site, asking if soap molds work for chocolate. This has me wondering if there would be room on the market for a new line of chocolate molds. Seems as if a lot of chocolate mold designs I see are rather tired and outdated looking.
The photos here are “rough drafts” of some possible mold motifs. Here is where I can use your help.
1. Name your three favorite designs.
2. Name your three least favorite designs.
3. Would you pay approximately $8 for an 8-9 cavity mold made of very durable plastic, good for many pours?
4. Would you like to see more breakaway bar molds than are currently on the market now?
5. What motifs would you personally suggest that aren’t on the market?
Thanks very much for your time, I appreciate it.
Best wishes, Catherine Failor
See Images Below...
The photos here are “rough drafts” of some possible mold motifs. Here is where I can use your help.
1. Name your three favorite designs.
2. Name your three least favorite designs.
3. Would you pay approximately $8 for an 8-9 cavity mold made of very durable plastic, good for many pours?
4. Would you like to see more breakaway bar molds than are currently on the market now?
5. What motifs would you personally suggest that aren’t on the market?
Thanks very much for your time, I appreciate it.
Best wishes, Catherine Failor
See Images Below...
Replies to This Discussion
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Permalink Reply by Andre Costa on -
The molds look cool. One big challenge chocolatiers have when working with molds is air bubbles. The more detailed the mold is, higher the chances for air to get trapped.
I love the single dragon (C)...very cool!
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Permalink Reply by Lee McCoy on -
I love them too. As Andre comments - the air bubbles may be an issue, but if people are using more rustic processes then it may actually add to the experience.
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Permalink Reply by Susan Van Horn on -
I love A, C, F and H. I agree that most on the market seem tired and overused. Air bubbles can be a problem.
If you need someone to test them for you, please let me know. I'd love the opportunity.
And, yes. More breakaway bar molds would be great!!!
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Permalink Reply by Robin Autorino on -
Love A, E and F, the rest are pretty great too! I would love to see that as a bar mold. As for the air bubbles, I have been using a vibrator table and it seems to work really well in my bars. I'll test them too :)! The price is fine, I would prefer it in polycarbonate though. As for the one I like least, I guess would be H, C, and D. By the way - do you do custom molds? I wouldn't mind having a custom bar for my line.
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Permalink Reply by Laura Marion on -
love c but air bubbles could be a issue
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Permalink Reply by Mark Heim on -
An additional item to consider is the angle of the sides. If you look at a cross section, the sides should have at least a 15 degree angle to them, never straight vertical.
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Permalink Reply by MelodyB on -
Oh Gosh..these are super cute! We like B,D, and G as we make a lot of chocolate for kids. I'd buy them.
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Permalink Reply by Ning-Geng Ong on -
other than bubbles, my other concern is the surface of the chocolate after molding. It would be desirable if the finish is glossy, at least in some parts. chocolate that are matte in finish may convey a negative visual impression about the product, process or storage.
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