Our silicone mold making book, Confectionery Art Casting – Silicone Mold Making for Pastry Chefs is the first of its kind; Starting with basic mold making skills and progressing up through advanced techniques, this book reveals how to make food grade and cost-effective non-food grade silicone molds. We teamed up with some of the best pastry chefs in the industry and made custom silicone molds for them to demonstrate how to cast.
Be inspiured by what world renowned pastry chefs, including Sebastien Canonne, Keegan Gerhard, John Kraus, Ewald Notter and Jacquy Pfeiffer, created with our silicone molds. As silicone molds can be used for casting chocolate, aspic, tallow, fondant, pastillage, hot sugar/isomalt, granulated sugar and ice, we hope this book enables you to make your own custom silicone molds.
Buy your copy Confectionery Art Casting.