“We make professional quality silicone molds every day, satisfying customers worldwide. To us, custom mold making is more than just a job. It is an investment in a relationship."
-Michael Joy

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Egyptian Chocolate Buffet

Chef Jean-Marie Auboine

  • 1.

    It starts with a great concept. In this case, the great idea came from Jean-Marie Auboine, executive pastry chef at the Bellagio in Las Vegas. Chef Auboine contacted us regarding his submission for the Meilleur Ouvrier de France (MOF) or “Best Craftsman of France” chocolate finals. He had a very clear idea of what he wanted to see and had designed a beautiful Egyptian themed buffet. (He sent us the sketches on the right-click to view.)

    2.

    Michael Joy called Chef Auboine to discuss his plans and overall concept. Then Michael had our artists sketch the ideas in more detail to confirm Chef's vision: (Click on the images below to see the drawings.)





    3.

    Once the drawings were approved, our artists began sculpting the models out of wax, clay and foam, as well as creating the detailed hieroglyphs. The finished models are photographed in the round and sent to Chef Auboine for final approval.
    (Click on the images below, May take a moment to load.)





    With Chef Jean-Marie Auboine's approval, Michael Joy began making the molds...

  • Two types of molds were made for Chef Jean-Marie Auboine's project.

    For the smaller objects, solid two-part block-type molds were made. These molds were easy to band together and hold their shape. (Seen in blue and purple.)

    For larger objects, the carved foam and clay models were encased in multiple layers of brushed-on flexible silicone skins. The multi-layered silicone skin was then encased in a re-enforced plaster cast. Michael Joy also made PVC armature for easier casting and stability. (The photos show the models on the left and the molds on the right.)


    Packed with care and sent in multiple shipments, the molds went off to Chef Jean-Marie Auboine for some real chocolate magic...



  • click on the images for a larger view

    Executive Pastry Chef Jean-Marie Auboine used his new tools (molds) artfully. The individual pieces were carefully cast and accented with great attention to detail. The gold highlights bring out the finely detailed elements and contrast beautifully with the smooth clean lines of the chocolate.

    As platforms for his exquisitely crafted chocolate pieces, the complete effect is masterful.

    Finalist Chef Jean-Marie Auboine has raised the bar and shares with us his extraordinary artistry. Many thanks and all the best!