Artisan Pastry
Chef Showcase
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The world can always use more good ideas. Make things that bring beauty to the
everyday. Make things that bring comfort to others. Make things with integrity and mindfulness. We can help you make things that matter.
Molds should make you money, not cost you money. The mold-making process is a
labor intensive activity with results that can advance artistic output. Once you have the ability to efficiently and consistently manipulate shape, you have opened the door to production which can be scaled to suit your needs. With quality molds, you can take your cottage industry to the next level or dramatically improve your present output. We believe manufacturing should be within reach of individuals and entrepreneurs, not just big businesses. A good idea, with a solid marketing plan and a few good molds, will get you started.
With quality molds, you can take your cottage industry to the next level or
dramatically improve your present output. We believe manufacturing should be within reach of individuals and entrepreneurs, not just big businesses. A good idea, with a solid marketing plan and a few good molds, will get you started.
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welcome
Chef Showcases
Welcome to our Pastry Showcase! Please enjoy the work of talented chefs who have
created pastry art made out of sugar, chocolate, and pastillage with our products. Over the years, we have been extremely fortunate in helping chefs and industry professionals bring shape to their ideas. From pastry shops to hotels, local competitions to internationally acclaimed tournaments, The Chicago School of Mold Making is there on the front line. We listen to what the chefs needs, providing innovative tools and educational resources to help you be the best you can be. Our Pastry Showcases feature great ideas, techniques and stories. We welcome you to share yours! Our Creative Director Beatrice S. Schneider would love to hear from you.
Le Cordon Bleu
Student Showpiece Competition
Hail to great teachers! Thanks to the vision and organization of Chef Andre
Sandison, Head Culinary Teacher at Le Cordon Bleu Sydney and his team, 17 pastry student competitors had the chance to present their best at The Callebaut Student Showpiece Challenge. This was their first showpiece competition, with many having started working with chocolate within the past six months. The students showcased their imaginations, passions and techniques by creating beautiful showpieces in front of the esteemed panel of judges.
The results were really impressive; 3rd place Michelle Goh, a Superior Patisserie
Student, 2nd Gabriella Harianto, an Intermediate Patisserie Student, and 1st place, Yi-Ting Gao, an Intermediate Patisserie Student. We are very proud sponsors of such events, promoting talented, aspiring pastry chefs. Thank you for your dedication Chef Sandison and the Le Cordon Bleu team!
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1st Place: Yi-Ting Gao
2nd Place: Gabriella Harianto
3rd Place: Michelle Goh
Custom Pastry - Jove Hubbard
World Chocolate Masters
Jove Hubbard, Executive Pastry Chef at The James Hotel Chicago and David Burke’s
Primehouse really stepped up to plate. When the 1st candidate to represent the United States at the World Chocolate Masters withdrew, Jove took on the position. With much less time than other candidates, Jove came to The Chicago School of Mold Making with his vision for the competitions theme “The Architecture of Taste”. Executive Pastry Chef Gabriel Geers of the Sheraton Chicago assisted him on the journey. After a few sessions, Jove had a solid plan and tools to execute his vision. Elements of his design included a textured silicone mat to add character to his giant polycarbonate egg, a cast apple, a soft-edged entremets mold, acrylic chablon covers for airbrushing his bon-bons, a mold for producing multiples of his plated dessert. Finally for his ‘globe’ presentation, Chef Hubbard used a wood textured mold and a mold of his hand to add that personal touch. We are really excited to be able to share his remarkable chocolate vision.
Custom Pastry - Ruth Hinks
World Chocolate Masters
Chocolatier and UK Chocolate Master, Ruth Hinks’ amazing presentation for the
World Chocolate Masters included her showpiece, entremet, bon-bons and plated dessert. She and her team came to us to develop the Hive mold for her plated dessert “English Country Garden.” As the first woman to represent the UK in the World Chocolate Masters, she did an amazing job placing in the top 5 internationally. No surprise, the chocolate and patisserie shop Cocoa Black, she founded has won multiple national awards. Here’s your chance to enjoy edible art from a master who truly understands the “soul” of chocolate. Ruth kindly shared her delicious recipes from the World Chocolate Masters. If you missed watching, catch up on the excitement here: Ruth at the World Chocolate Masters!
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Luis Robledo Richards
World Chocolate Masters
Luis Robledo Richards, Pastry Chef and Chocolatier, came to us earlier in the year to
help design and create what became his award-winning chocolate showpiece at the World Chocolate Masters, in Paris. Representing Mexico, Chef Luis’ chocolate showpiece exuded modern elegance as he incorporated clean lines, dramatic spoon-like curves and undulating base elements for a stunning combination of organic and constructed elements. Showcasing his interpretation of the theme “Architecture of Taste”, Chef Luis even incorporated movable strands of molding chocolate with red accents! His efforts earned him the Social Media Award for most voted showpiece with 22,509 ‘favorite’ votes on the World Chocolate Masters website. It was a real pleasure working with Chef Luis. Congratulations and thank you for making us a part of your World Chocolate Masters adventure!
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Maura Metheny & Dan Forgey
Pastry Live
Congratulations to Chefs Maura Metheny and Dan Forgey of Norman Love
Confections, who at this year’s Pastry Live event mesmerized the judges and audience with their outstanding chocolate showpiece titled “The Hurwitz Hypnotist.” Inspired by the sculptures of Jonty Hurwitz and the work of the illusionist Harry Houdini, the team’s interpretation of the theme “Art of Illusion” captivated both judges and the audience. They transformed Chocolate into a brilliant magic show based on perspective, as at every angle the audience saw a different aspect of the showpiece. Winner of Best Overall/Most Excellent Showpiece and Best Chocolate Showpiece, fantastic work!
Peter Gyorgyicsek
IKA Culinary Olympics
At the IKA Culinary Olympics, I found a truly fantastic showpiece. Peter Gyorgyicsek,
a Hungarian pastry chef working in South Africa, loves to create in pastry and his work reflects his passion. The sugar showpiece he made for Team South Africa’s cold table was designed to reflect the theme “Timeline”. The base was a stylized hourglass: interesting, clear and simple. The middle section: a stylized tree trunk created in three layers for strength and visual lightness. The focal point: a big beautiful futuristic flower. Further up on the other side: a collage of a pastilage carnival mask covering sugar gears (the molds were made from actual gears in Chef’s car) following through the theme of time. Above the sun wheel: the clever topper-a grove of pulled sugar trees represented the stages of life: young, middle-age and aged. Fantastic Sugar Showpiece indeed. Pastry Chef Peter Gyorgyicsek used our Noodles, SilHalfs, Sphere Molds, Vinyl Sheet, Ring GeoMat, Showpiece Swirl and PopUp Sphere molds to make this Sugar Showpiece. Great work Chef Peter Gyorgyicsek!
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Stéphane Tréand, MOF
Chocolate Showpiece
This Chocolate Showpiece was created by pastry
talent Stéphane Tréand MOF in early 2007. We really enjoy how he utilized our Large Asian Fan, 4 inch Sphere, Cube and Jumble Box molds to create such a clean and modern piece-more sculptural then traditional showpieces. We welcome the trend as we see the work in the global competitions becoming more and more sculptural. Beautiful work Chef Tréand!
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Martin Chiffers
Passion Fruit Dessert
After years of working in leading luxury hotels in London, Dubai, Singapore and
Korea, Executive Pastry Chef Martin Chiffers presents delicious desserts with elegant flair. For a summer dessert course Chef Martin Chiffers taught at the Callebaut Chocolate Academy in Banbury, UK, where his class produced a beautiful array of plated desserts. Shown here a passion fruit coconut sphere using our 2 inch Sphere Mold (51mm). For more on pastry talent Martin Chiffers, visit his website.
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Vincent Pilon
Chocolate Showpiece
Vincent Pilon, Executive Pastry Chef at The Cosmopolitan of Las Vegas created this
stunning chocolate showpiece for guests of the hotel, Wolters Kluwer. Using our Large Asian Fan, he added dramatic flair to his already dynamic composition. The soft lotus flower with its golden center is a fitting focal point. The welcoming personalized “name plate� was greatly appreciated by the guests. Made with our Large Classic Frame and Easel it added just the right personal touch. Lovely work Chef Pilon!
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Frank Hasnoot
Victorian Shadowboxes
When World Chocolate Master, Chef Frank Haasnoot, received our Mini Bug
Collection Showpeel he imagined beautiful shadowbox displays of chocolate and sugar specimen shadow boxes, perfect for The Victorian. Have a look at this outstanding work, well done Chef Haasnoot!
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Located in Kuwait City, The Victorian Patisserie & Chocolate specializes in creating custom sweets for their discerning clientlele.
Yusuke Aoki
Chocolate Showpiece
At the Ritz-Carlton in Toronto, Senior Pastry Cook Yusuke Aoki enjoys creating
elegant chocolate showpieces like this for internal display and guest affairs. Chef Yusuke Aoki captures our imagination with his well-crafted, graceful work. He used our Faceted Base, Dewdrop Leaves Showpeels and Sphere molds to help achieve this beautifully balanced showpiece. Passion, talent and patience drives this chocolate artist; we look forward to seeing more of his work.
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Vincent Pilon
Chocolate Showpiece
Vincent Pilon, Executive Pastry Chef of the Mandalay Bay Hotel in Las Vegas, made
this impressive Chocolate Showpiece for Pandora Jewelry. Chef Pilon utilized our silicone noodles to create a stable vertical base to build upon and embellish beautifully. He also used custom book mold. Very sensual, just in time for Valentine’s Day!
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Hichem Lahreche
Chocolate Showpiece
Executive Pastry Chef Hichem Lahreche from Loews Portofino Bay Hotel in Orlando,
Florida, shaped this incredibly complex piece for the 2012 L’Art du Chocolatier challenge. His delectable chocolate creation incorporates the use of our metal construction sets, sphere molds, wine bottle mold, champagne bottle mold, gear molds in an intricate pattern that leaves the viewer seeing the treat in a new and tasty way. Lahreche hails from Algiers, the North African capital. From apprenticing with several great pastry chefs he has built a name for himself in America. His style combines traditional pastry making passed down from generations of chefs with new techniques.
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Peter Gyogyicsek
Sugar Showpiece
Congratulations to Pastry Chef Peter Gyorgyicsek who was awarded the gold medal
for his showpiece, The Magic Box. Pastry Chef Gyorgyicsek’s sugar showpiece incorporated many techniques from pulled, sculpted and cast sugar to beautifully airbrushed pastillage. As part of the South African Team, he traveled to Erfurt, Germany for the Culinary Olympics, the largest and most prestigious gastronomic competition in the world where the panel of international judges awarded him a Gold Medal for his work. A fitting reward for Chef Peter Gyorgyicsek’s hard work, dedication and passion!
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Vincent Pilon
Chocolate Showpiece
Executive Pastry Chef Vincent Pilon finished this chocolate homage to Toyota at a
VIP party in front of 4,000 people. Chef Pilion did a fantastic job of utilized our new Gear Molds, Nice work Chef Pilon!
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Team Keadle
Chocolate Showpiece
Congratulations to Team Captain Daniel Keadle and his Assistant Chef Craig
Chamberlain for their fantastical work at the 2013 National Showpiece Championship. Their stylized South American Mythical Dragon, made entirely out of chocolate reflected Chef Keadle’s love of design and architecture. After using our Noodles and 6 inch sphere mold for the structure, the meticulous details enhanced the overall design of this chocolate showpeice, displaying a large variety of chocolate techniques. Great work chefs!
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Team Japan
Sugar Showpiece
Congratulations to Captain Tetsuya Seno, Hisashi Onobayashi, and Koji Fujita-Team
Japan- for their OUTSTANDING work the 2012 Amoretti World Pastry Team Championship. Both their sugar and chocolate pieces towered over the competition, but it was their scores in degustation that won them their title. Beautiful work Team Japan! We were honored that MOF Stéphane Tréand’s Amazon Leaves Showpeel was used for the green leaves in sweet Virgo‘s headpiece.
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Simon Bregardis
L’Art du Chocolatier
Jérôme Landrieu, Cacao Barry’s Technical Advisor at the chocolate academy
created the welcoming tropical bird and flower showpiece. For L’Art du Chocolatier Challenge Simon Bregardis, Assistant Executive Pastry Chef at the Bellagio Hotel & Resort, won First Place in Cacao Barry’s L’Art du Chocolatier Challenge with Chocolate showpiece (mold used: noodles, metal construction set, and small jumble box). Second place and Best Tasting was awarded to Florent Cheveau, pastry chef at Jean-Philippe Pâtisserie, Las Vegas and third place to Russ Thayer, assistant pastry chef at PreGel America, North Carolina. Congratulations Chefs, we look forward to more of your outstanding work!
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Oralia Perez
Chocolate Showpiece
As that special day when we honor the wonderful women in our lives is fast
approaching (Mother’s day), we are presenting an amazing chocolate egg that might inspire your own creations. We are proud to present this lovely piece by Assistant Pastry Chef Oralia Perez, of the Ritz-Carlton Resort Naples. Chef Perez used our Dewdrop and Spring leaves to embellish this work of art. Great use of cast, modeled and piped chocolate. Hoping this lively spring bouquet will set your ideas sprouting.
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Franck Iglesias
Sugar Showpiece
Executive Pastry Chef Franck Iglesias of the Foxwoods Resort Casino created this
Chocolate Showpiece for the 20th Anniversary Gala Dinner of the owners of the resort, the Mashantucket Pequot Tribal Nation. The event was to be celebrated with Native American dances and other traditional commemorations. Chef wanted to pay homage to the tribe and other beliefs important to the Pequot nation. The Mashantucket Pequots are a native Algonquin people in Southeastern Connecticut known for their “Pequot spirit of survival”. The show piece took around 80 collective hours to make; here’s Chef Iglesias’ description:
“The Pequot was a warrior nation represented by topping the showpiece with the
Spring Leaves Showpeel. Red was the main color of the warrior. The arrows are also part of the Mashantucket Pequot homage. The “tree of life” coming from the ground (earth) was chocolate hand sculpted. The “S” part coming out of the tree trunk was made with the Silicone Noodles. I wanted something more elegant to make the piece “lighter,” but with the effect of being “one” part, almost like an elegant silhouette coming out of a tree trunk. The chocolate rocks, flowers and leaves was also important to the theme as nature is a way of life for the Native American culture.”
You interpreted the Spirit beautifully. Thank you Chef Iglesias!
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Andreas Schwarzer
Sugar Showpiece
Andreas Schwarzer, Baking and Pastry Arts Instructor at School of Hospitality and
Tourism at SAIT Polytechnic in Calgary, designed this Isomalt piece for their “Elegant Showpiece” section. The flowers and some flourishes are made from pastillage; the rest of the showpiece is made of pulled and cast sugar using a variety of silicone molds (the main piece is cast with silicone noodles). This showpiece is used as the new guideline when it comes the students shop objectives. Lucky students and the employers who hire them! Thanks for thinking out of the box Chef Schwarzer, we especially like the ‘floating’ effect.
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Sonia Balacchi
Sugar Showpiece
Italy’s Sonia Balacchi, was awarded the title of Pastry Queen, a new annual
competition held at the Sigep exhibition in Rimini, Italy. Kyun Ran Baccon representing France, won second, and Susan Notter of the United States, placed third. (Susan used who used our sphere molds). The contestants had to prepare a cake made with Domori chocolate, an innovative plate served dessert (with fruit sorbet) and a sugar/pastillage showpiece on day one and a chestnut cream dessert served in a glass day two. Congratulations to the winners! See the whole event here!
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MOF Finals
Chocolate Christmas
It’s that magical time of year, where the cold weather outside sends us inside to
warm. A time to enjoy childhood delights and reflect on the past, present and future. This year, four amazing chefs from the corners of the globe completed a major accomplishment in their professional journey: they competed for the title of Meilleur Ouvrier de France Chocolatier-Pâtissier. We joined them in Clermont-Ferran, as Jean Marie Auboine from Las Vegas, Jean-Marc Scriban from Japan, Christophe Morel from Montreal and Frederic Hawecker from Châteaurenard came together to show their craft. Congratulations to the contestants and Frederic Hawecker 2011 MOF Chocolatier Pâtissier. Wishing you Happy Holidays from our home to yours.
Yusuke Aoki
Chocolate Showpiece
At the Ritz-Carlton in Toronto, Yusuke Aoki, Senior Pastry Cook,
enjoys creating elegant chocolate showpieces like this for internal display and guest affairs. Using the Dewdrop Showpeel, 6 inch small jumble box, and sphere molds, Yusuke Aoki captures our imagination with his well-crafted, graceful work. Passion, talent and patience drives this chocolate artist. We look forward to seeing more of his work.
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Jean-Michel Meyzer
Chocolate Showpiece
Executive Pastry Chef Jean-Michel Meyzer at
the Silver Legacy Hotel Casino Resort in Reno, Nevada, constructed this showpiece to promote the ‘Fantasies in Chocolate’ event to be held November 5, 2011. As photos of this showpiece were to be used on tickets and posters to promote the event, Chef Jean-Michael had to make it far in advance. For this year’s theme “Red Carpet Hollywood Night”, Chef Meyzer used a few custom and in-stock molds to evoke the mood (Great use of the hollyhock leaf molds and Zebra Leaf Showpeels above the red flowers). He really raised the bar with this showpiece; fantastic work Chef Meyzer!
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Yusuke Aoki
Chocolate Showpiece
Photos of Yusuke Aoki’s chocolate work were
submitted to us by a co-worker at The Ritz-Carlton Toronto where he is the Senior Pastry Cook. We were very impressed with the beauty and grace of the Showpieces. Using Cacao-Barry chocolate, our Showpeels and silicone Noodles, Pastry Cook Yusuke Aoki made this chocolate showpiece as a part of the buffet display and for coffee breaks. In addition to the showpieces, he also serves fine pastry presentations, exceptional pralines and Bon Bons. His coworker stated “From my short working time working with Yusuke Aoki, he lives and dreams chocolate; very passionate and very talented. He keeps trying and works patiently. I have seen him dedicate his personal time to achieve his goals of creating artwork to the benefit of our guests.” As we head into Labor Day weekend, we celebrate our exceptional co-workers. Thank you!
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Jean Vendeville
Sugar Showpiece
They say that March comes in like a lion and
goes out like a lamb. Bringing with it Mardi Gras, St. Patrick’s Day and the first day of Spring, pastry kitchens are back in full swing! Using our Noodles, leaf molds, sphere molds, and Asian fan mold, Pastry Chef Jean Vendeville, department chair at the Culinary Institute of Savannah made this five-foot tall sugar showpiece for a museum event. Nice work! Executive pastry chef Vendeville is also coaching the STC culinary team that earned a silver medal at the 2010 ACF National Competition. We wish them all the best and look forward to hearing of their progress. A tireless champion of the culinary arts, we thank Chef Vendeville.
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Andy Chlebana
Sugar Dress
Andy Chlebana, Joliet Junior College Chef Instructor, and his assistant Heather
Schreiner, made this lovely “Kaleidoscope” dress with our flap-jack press mold out of pulled and pressed sugar for the Food Network Challenge-Sugar Fashion. Cranking out 90 petals per hour, Chef Chlebana built it on a corset of chicken wire and tulle and transported it with a suspension box, made by Heather’s father. Competing against Giuseppe Panepinto, Susan Notter, Louise Chien, the chefs had seven hours to make the dress, then transport it across town and install the dresses in a department store window. Taking home the grand prize, Chef Chlebana set a great example for his students and represented the college beautifully. Congratulations Chef Chlebana! More on the story in the Plainfield Article.
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Vincent Pilon
Vegas Wedding Dress
Vincent Pilon, executive pastry chef at the Mandalay Bay Hotel, has been making
some unbelievable pastry dresses. This one has to be his most grand!Created for the JCK Gem Show in Las Vegas, Chef Pilon uses several of our Pastry Impression Molds; Ostrich Plume, Infinite Knot, and Harem Pillow for the ‘jewel’ details and Sterling Burst on the dress and Poodle Ties to top off the sleeves. Although an incredible amount of time went into making this fondant/white-chocolate-dream dress, it left his guests breathless. The showgirl bride-fabulously Las Vegas!
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Vincent Pilon
Chocolate Dress
Vincent Pilon, the Executive Pastry Chef at the Mandalay Bay Hotel does beautiful
work. Although it took him several days to make this chocolate dress for a VIP party, he finished it in front of a crowd of over 1000; very Las Vegas. Nice work Chef Pilon. We’re looking forward to seeing more of your work!
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Team Egypt
African Pastry Cup
It’s Springtime for Egypt. After popular protest resulted in Mubarak stepping down
as President of Egypt, a renewed air of democratic possibilities has inspired its citizens. Pastry Chefs Ahmed Abdelslam Younes, Ahmed Kamel and Haider Alkaabi competed as team Egypt in the African Pastry Cup and took 1st place! (We’re honored that they used our Noodles and 4 inch sphere mold). The teams from Tunisia and Morocco, whom they competed against, had both participated in the Coupe du Monde de la Patisserie in Lyon earlier this year. President and founder of the original event, Gabriel Paillasson, honored the winners and welcomed them to the next World Cup Pastry in 2013. Congratulations! We await the work of Egypt’s citizens with much anticipation.
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Bruno Guillard
Chocolate Easter Eggs
Spring is in the air and Easter is around the corner. Bruno Guillard, a.k.a. Bruno Cacao,
sent us photos of these Easter wonders (made using some of our Showpeels) that graced his lovely shop in Nantes, France. Enjoy and happy Easter to our friends all over the world!
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Darci Rochau
Chocolate Showpiece
The theme for the 19th Annual Chocolate Fantasy fundraiser for the New Mexico
Museum of Natural History was “Pride of the Serengeti�. Pastry Chef Darci Rochau of the Hyatt Tamaya Regency Resort and Spa won first place, and was awarded first overall for her amazing chocolate showpiece and her chai truffles. Chef Darci chose chai tea as the flavor for her milk chocolate truffles after she learned that in Africa, the beverage of choice at gatherings is Chai tea. With each bite, all three hundred truffles took her guests to the faraway grassland plains without having to leave New Mexico. Enchanting work Chef Darci!
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Romain Renard
Chocolate Showpiece
Valentine’s Day, a day that most pastry chefs need to
come up with something quick and effective. This four-foot tall chocolate showpiece is an alltime favorite! It was created by Executive Pastry Chef Romain Renard, then at the Armani Hotel Dubai. He had a fantastic new idea about how to utilize our silicone noodles. Creating 3 distinct shapes and then attaching them together, his result is simplicity and elegance realized. Truly one of our favorite designs, we welcome challengers to raise the bar of this ingenious classic. Great work Chef Renard!
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David Ramirez
Winter Showpiece
As magical as winter snowflakes are, capturing their allure is not easy. During the
rush of the holidays, when special requests pile up like last-minute errands, Executive Pastry Chef David Ramirez of Rosen-Shingle Hotel in Orlando, Florida managed to grace the many Christmas buffet tables with wintry showpieces. (Shown here, the Zebra Leaf Showpeels). This being but one, each 100% chocolate sculpture beautifully evoked the enchantment of the season.
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Nathaniel Reid
Olympic Games Showpiece
Just in time for our first winter snowflakes, we present Nathaniel Reid’s showpiece
from this year’s Patis France competition. The theme was “The Olympics: Winter Games” and Pastry Chef Reid’s showpiece beautifully captured the energy of the winter games as the chocolate Ski Jumper, sugar rings and ice crystal explosion balance on the elegant base. The Olympic rings encased in the sugar topped off by flames were a great touch. The clever elegance of the main snowflake ties the showpiece together beautifully. Chef Reid used Noodles, Ring GeoMat, Sphere Molds. Congratulations on a well deserved Gold Medal!
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Shirley Sweeney
Cake Decor
To commemorate the re-opening of
the Derby College Roundhouse, Shirley Sweeney, Executive Chef Lecturer at the Cookery School, created a perfectly themed sweet buffet including a striking three-tiered cake. The bottom tier is decorated with architectural artifacts; girders, posts, bolts, clock gears and an old blueprint of a steam engine, all sculptured and molded in chocolate. Chef Sweeney incorporated our Metal Construction Set and Gear molds beautifully. The middle tier sports an intricate recreation of the Midland Railway Crest. The top tier denotes how the building has changed and evolved to fit the modern needs. It has been transformed into a modern learning environment to support students to “release potential and achieve outstanding success.” The ceremony was officiated by the Princess Royal (Princess Anne). She visited each school and met with students and instructors including a very honored Shirley Sweeney, who had served many years with the Royal Air Force. The Princess Royal made the inaugural cut in this exquisite cake as Chef Sweeney stood by her side beaming. Congratulations Derby College, on your beautiful new facility, a true center for vocational excellence and to Chef Sweeney, on a cake that is certainly fit for royalty! Follow the links for more images of the buffet and the Princess’s visit. Education
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Salvatore Settapani
Olympics Games Showpiece
At this year’s Patis France pastry competition held at the International Restaurant &
Food Service Show in New York, the theme was “The Olympics: Winter Games”. Salvatore Settepani, co-owner and executive pastry chef of Pasticceria Bruno in New York, used our Platter Elipse and a custom ring mold to create this clean lined and hand-sculpted chocolate showpiece. His interpretation of the winner’s floral wreath and the Olympic rings created a festive contrast. This stunning piece, along with his exceedingly tasty Winter Breeze Cake and Winter Wonder bon-bons, earned Salvatore Settepani the silver medal for this year’s 21st Annual US Pastry Competition, hosted by Paris Gourmet. Great work Salvatore!
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Team Mullaney
Chocolate Showpiece
James Mullaney, C.E.P.C., led the team consisting of Pastry Chef Todd Owen, Pastry
Chef Adam Anselmo, and Pastry Cook Nicholas Yanni to a first place finish at the “Chocolate Wars” held in southern California for TLC Network. Chef Mullaney, a veteran competitor (US National Pastry Champion in 2005 and bronze medalist at the 2006 World Pastry Championship) captained the team to finish the required chocolate centerpiece, twenty-four chocolate bon-bons and in the fifth hour incorporate a mystery component in the required nine hours. Their chocolate centerpiece was made without any artificial supports at 142 cm tall and weighing 95 kilos. Once completed, it had to be transported from Los Angeles to the Santa Barbara Zoo for a Conservation Celebration. Nice work team!
Team Mullaney used our Silicone Bulk Refill to cast the molds they needed.
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Team Tibballs
Chocolate Showpiece
For Mother’s Day, this amazing chocolate flower display was created by Kirsten Tib-
balls, Paul Kennedy, Robyn Curnow and Seung Yun Lee using our custom leaf molds. The display measures over 17ft (5.3 meters) long, up to 6.5 ft (2 meters) high and 6.5ft (2 metres) wide. It required over 500 kilograms of Callebaut Belgian couverture chocolate and took the team of three people more than 400 hours to create. For more photos and info visit the Savour Chocolate and Patisserie School website. Better yet if you happen to be near Victoria, Australia stop by to see it in person
Got an unusual pastry request from a client? Visit our website for molds, ideas, education and resources! Education
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Ronald van Haarlem
Sugar Showpiece
As part of the annual Dutch Pastry Awards selection, Ronald van Haarlem and Daniel
Jongsma battled for the most beautiful showpiece. They had 2 hours to put their showpiece together in front of an audience. Using our massive 8 inch sphere mold and Noodles, Ronald took the title by popular vote. For more photos follow the link.
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Frederic Loraschi
Sugar Showpiece
As the snow melts and the hints of
spring appear, we happily showcase this vibrant isomalt showpiece by Pastry Chef Frederic Loraschi. He incorporated the Borneo Showpeel, Square Sliver Mat, and Square GeoMat beautifully. Thank you Chef Loraschi.
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Vincent Pilon
Chocolate Showpiece
Pastry Chef Vincent Pilon created this
showpiece for a corporate event at his hotel. In Vincent’s hands, this prototype mold was put to good use! The geometric construction contrasts beautifully with the fantasy flower.
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Arthur Tuytel
Chocolate Showpiece
Pastry Chef Arthur Tuytel created this
elegant showpiece for a chocolate class he taught at his pastry shop in the Netherlands. Utilizing the 8 inch sphere mold, Amazon Showpeel, and Noodles, the result is grounded but still light, terrific work Chef Tuytel!
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46 Lake Street Oak Park, IL 60302 708.660.9707 Joy@ChicagoMoldSchool.com
We produce superior food-contact safe silicone molds. We are known for our superior model making, sculpting and laser cutting services and the food-contact safe, silicone molds we create. Although we make our high quality, platinum-cured molds by hand here in Chicago, we work with clients all over the world for their food and non-food shaping needs. How can we give shape to your ideas? Email or call us (708)-660-9707
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