Showpieces
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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
Showpieces
Over the past ten years, The Chicago School of Mold Making has been at the
forfront of the culinary industry, helping cooks, chefs, artists and companies bring shape to their cuisine and imaginations. Collaborting with these skilled craftsman has allowed us to develop hundreds of silicone molds and tools to bring unique beauty to your creations. As we have been involved in many of the worlds top culinary competitions, inside
this catalogue you will find examples from top internation culinary competitions, pastry chefs and savory chefs. If you see something you like, click the link and see how we can add flaire to your project!
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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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Custom Showpiece ~ Rudolph van Veen
Lady Gaga Showpiece
Master Chef Rudolph van Veen committed to a daunting task, the first competitor
in the first Master Pastry Competition the Netherlands. As a certified master chef and a TV entertainer there was a lot at stake. He came to The Chicago School of Mold Making to work with Michael Joy and Beatrice S. Schneider to realize his vision for the Showpiece. Inspiration struck in the form of Lady Gaga as Chef Rudolph felt she personified the ultimate showpiece. Once the concept was identified the team went to work. The final result this extravagant showpiece took 220kg of chocolate.
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Custom Showpiece ~ Team USA
Coupe du Monde de la Pâtisserie
On the international competition circuit the Coupe du Monde de la Patisserie ranks
as the oldest and most prestigious. Having placed in the past, Team USA was hungry to regain their place on the podium. When Club Coupe du Monde USA contacted us regarding an element for their sugar showpiece design, we welcomed the project. The concept was a beautiful sprite emerging from water churned by the blades of an energy generating turbine. The steps were as follows:
1. The team designers sent a sketch. 2. We sent back a shop drawing to confirm their goals. 3. After the drawing was confirmed, we started sculpting the female figure from clay. 4. The mold was made and sent out to be tested. Pastry Chef Bill Foltz confirmed that everything worked well. “Excellent work! Very easy mold to use.” ~ Bill Foltz 5. Team USA’s Pastry Chef Bill Foltz was awarded Best Sugar Showpiece.
Congratulations, the figure, christened Maya, turned out beautiful!
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Custom Showpiece ~ Ryan Stevenson
Aztec Warrior Showpiece
Australian Chef Ryan Stevenson represented Belgium for the World Chocolate
Masters 2011. His “Warrior� depicts an Aztec legend where the warrior receives the cocoa bean from the God, Quetzalcoatl.
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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!
Team Keadle
American Mythical Dragon
Congratulations to Team Captain Daniel Keadle and his Assistant Chef Craig
Chamberlain for their fantastical work at the 2013 National Showpiece Championship of Pastry Live. 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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Custom Showpiece ~ Sherry Yard
Oscar in 3D
Pastry Chef Sherry Yard created “Oscar in 3D” for The Governors Ball following the
84th Annual Academy Awards© from Hollywood, California. She sculpted the dessert on the left and molds were used to make the individual servings for the 1,500 guests. The 3D mousse dessert was a whole new concept in dining enhancement!
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photo courtesy AMPAS(R)
Custom Showpiece ~ Egyptian Chocolate
Meilleur Ouvrier de France Finals - Chocolate
It all starts with a great concept-in this case from Jean-Marie Auboine. Chef Auboine
contacted us regarding his submission for the MOF or “Best Craftsman of France� chocolate finals. He had a very clear idea of what he wanted and sent sketches for his vision of a beautiful Egyptian themed buffet. We went to work to give form to his ideas. Beautiful work Chef Jean-Marie Auboine!
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Custom Showpiece ~ Andy Chlebana
Coupe du Monde de la Patisserie
Competition regular Pastry Instructor Andy Chlebana contacted us when Team USA
needed effective ways to make their sugar and chocolate showpiece come to life for the very prestigious Coupe du Monde de la Pâtisserie Competition. Due to the complexly and precision of their of the chocolate flying bike, “The Creation of Flight”, and the flying sugar robot “Phloyde” showpieces, we made several custom shablones, molds and a bolt cake liner. The Team USA placed fourth out of 22 competitors from around the world.
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Custom Showpiece ~ 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 Showpiece ~ Dean Gibson
Australian Heron
Pastry Chef Dean Gibson, instructor at TAFE near Sydney, Australia and avid
competitor, wanted a heron for his chocolate showpiece design for the international Asian Pastry Cup 2010 competition. His chosen theme was ‘top end Australia,’ as in the Northern Territory known for it’s massive heronries. Chef Gibson had already worked with us for previous competitions and contacted us again to help design the heron head and stylized wings. The right molds and acrylic forms would help Chef Gibson shape the chocolate as if it were a majestic bird in flight. After the details were finalized and sketches supplied, the heron head was sculpted and the molds were made. Additionally a custom designed acrylic slump was created to emulate those flying curves.
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Custom Pastry ~ Christophe Feyt
Latin Music Awards
Christophe Feyt, Executive Pastry Chef of Mandaly Bay.
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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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Vincent Pilon
Branded 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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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 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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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
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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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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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Sugar Showpiece
Stéphane Tréand, MOF
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Sugar Showpiece
Stéphane Tréand, MOF Oceana Showpeels™
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Sugar Showpiece
Stéphane Tréand, MOF
Flame Showstopper™
Sugar Showpiece
Stéphane Tréand, MOF
Materials & Supplies Silicone Molds Education
Custom Strawberry
ChicagoMoldSchool.com
Oval Jumble Mat
85
Sugar Showpiece
Stéphane Tréand, MOF Jasmine Butterfly Showpeels™
Tapered Spire
4” Sphere Mold Confectionary Casting Frame
86
1.5” Sphere Mold
Materials & Supplies Silicone Molds
Bhutan Dragon
Education
Large Asian Fan
ChicagoMoldSchool.com
Mini Bug Collection Showpeels™
Sugar Showpiece
Paul Bodrogi
Jeweled Base
Materials & Supplies Education
Silicone Molds
1� Cube Molds
ChicagoMoldSchool.com
Beveled Icicles
87
Sugar Showpiece
Randy Sebastien Nouveau Butterfly Showpeel™
Silicone Molds
Materials & Supplies
ChicagoMoldSchool.com
3/4” Sphere Mold
Education
88
Candy Caviar Mercury Ripple
Chocolate Showpiece
Susan Notter
Silicone Noodles
Swirl Chop Insert
Silicone Noodles 89
Education
Swirl Chop Insert
Silicone Molds
Materials & Supplies
ChicagoMoldSchool.com
1.25� Pop-Up Sphere Mold
Chocolate Showpiece
Stéphane Tréand, MOF
90
Education
Spring Leaves Showpeels™
Silicone Molds
Materials & Supplies
Wave Showstopper™
ChicagoMoldSchool.com
Amazon Leaves Showpeels™
Chocolate Showpiece
Stéphane Tréand, MOF
1” Cube Mold
Materials & Supplies Silicone Molds
Jumble Box
Education
4” Sphere Mold
ChicagoMoldSchool.com
Large Asian Fan
91
Materials & Supplies
ChicagoMoldSchool.com
Silicone Molds
92
Education
Chocolate Showpiece
Stéphane Tréand, MOF
Metal Construction Kit
Chocolate Showpiece
Stéphane Tréand, MOF
Clock Gear
Sphere Mold Frame Mold
Tapered Spire
Materials & Supplies
Half Rounds
Silicone Molds
Apex
Education
Noodles
ChicagoMoldSchool.com
Daisy Wheel
93
Chocolate Showpiece
Vincent Pilon
Jasmine Butterfly Showpeels™
Silicone Molds
Materials & Supplies
ChicagoMoldSchool.com
Silicone Noodles
Education
94
Clock Gear
Star Gear
4” Sphere Mold
8” Sphere Mold
Chocolate Showpiece
Brandon Neisler
Platter Elipse
Education
95
Silicone Molds
Materials & Supplies
ChicagoMoldSchool.com
Silcone Noodle
96 Materials & Supplies
ChicagoMoldSchool.com
Silicone Molds
Silicone Noodles
Education
Chocolate Showpiece
Romain Renard
Silicone Molds
Materials & Supplies
ChicagoMoldSchool.com
Education
Chocolate Showpiece
Julian Rose
Jumble Box
97
Chocolate Showpiece
Nathaniel Reid
Mini Bug Collection Showpeels™
Amazon Leaves Showpeels™
Silicone Molds
Materials & Supplies
ChicagoMoldSchool.com
Dew Drop Leaves Showpeels™
Education
98
Ring GeoMat™
Chocolate Showpiece
Dean Gibson
Education
4� Sphere Mold
Silicone Molds
Materials & Supplies
1� Sphere Mold
ChicagoMoldSchool.com
Custom Mold
99
Chocolate Showpiece
Dimitri Fayard Nouveau Butterfly Showpeel™
100
Confectionary Casting Frame
Materials & Supplies Silicone Molds
Tapered Spire
Education
Amazon Leaves Showpeel™
ChicagoMoldSchool.com
Floral Press Mold
Chocolate Showpiece
Norman Love
2” Sphere Mold 1” Sphere Mold
2” Sphere Mold
Silicone Noodle
Education
Silicone Molds
Materials & Supplies
ChicagoMoldSchool.com
2.5” Sphere Mold
101
Amazon Leaves Showpeels™
Chocolate Showpiece
Robert Epskamp
Arched Lady Custom Mold Flight Showpeel™ 1.5” Sphere Mold
Silicone Molds
Materials & Supplies
ChicagoMoldSchool.com
Tapered Spire
4” Sphere Mold
Education
102
Platter Elipse
Silicone Molds
Materials & Supplies
ChicagoMoldSchool.com
Education
Chocolate Showpiece
EnMing Hsu
1� Sphere Mold
Showpiece Swirl
103
Chocolate Showpiece
Frania Mendevil
Floral Press Mold Custom Logo Mold
Dessert Tray Dice Molds
Education
104
Silicone Molds
Materials & Supplies
ChicagoMoldSchool.com
Ring GeoMat™
Chocolate Showpiece
Stéphane Tréand, MOF
Jasmine Butterfly Showpeels™
2.5” Sphere Mold
Education
Silicone Molds
Materials & Supplies
ChicagoMoldSchool.com
Mercury Ripple
Dewdrop Leaves Showpeels™
105
Chocolate Showpiece
Fred Moreau
1” Sphere Mold
1.5” Sphere Mold
2” Sphere Mold
Materials & Supplies
4” Sphere Mold
Silicone Molds
Platter Elipse
Education
ChicagoMoldSchool.com
2.5” Sphere Mold
4” Sphere Mold
106
Chocolate Showpiece
Laurent Branland 2.5” Sphere Mold
Zebra Leaves Showpeels™
Education
Silicone Molds
Materials & Supplies
ChicagoMoldSchool.com
Silicone Noodle
Jetty Press
4” Sphere Mold 107
Jumble Box
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
Education
Silicone Molds
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