Silicone Molds

[Sussan Estela Olaya]

Hi Claire.

In the course, the chef provides the measurements for each mold he uses, so in theory, you could use a silicone mold that closely matches the dimensions listed in the recipe book.

For the Maizal dessert, two molds are used: a small one, measuring 4.5 to 5 centimeters, and a larger one, approximately 6 to 6.5 centimeters.

You can see the specifications for the smaller mold, which is used for the mango and pink pepper gel, at this link:

Small mold – Mango and pink pepper gel (Arife Online)

https://arifeonline.com/products/copy-of-cake-decor%E2%84%A2-15-cavity-round-cylinder-shape-silicon-muffin-mold-silicone-small-cake-mouldsbsom-097-02?pr_prod_strat=collection_fallback&pr_rec_id=ea27d538d&pr_rec_pid=8336650174781&pr_ref_pid=8172854444349&pr_seq=uniform

And here you can see the suggested mold for the Maizal dessert: a 6 cm diameter silicone sphere mold.

https://www.amazon.es/duoyif-Silicona-8Cavidades-Chocolate-Bomba-Chocolate/dp/B0D2DGFMC2

For the La Mûre dessert, the same mold used in Maizal for the mango and pink pepper gel is used to prepare the blackcurrant gel.

If you have any specific questions about which mold to use in that recipe, feel free to let me know and I’ll be happy to help you find the specifications online.

You can also look for similar molds from the brands Silikonmart or Pavoni, which are the most commonly used by chefs for making desserts.

I hope this information is helpful.

Best regards.

arifeonline.com

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