Pictures from the book, Confectionery Art Casting,
Silicone Mold Making for Pastry Chefs.

(The 14 pictures will take time to download. They are worth the wait!)

If you intend to make silicone molds, this technical manual will spare you the frustrations of making common and expensive mistakes. On equal level, the food casting and showpiece assembly by chefs John Kraus, Keegan Gerhard, Jacquy Pfeiffer, Sebastien Canonne and Ewald Notter make this book a must have.

Out of over 1300 images, we selected those illustrating our favorite techniques demonstrated by the chefs. As the book is mainly in black and white, these color pictures highlight processes from numerous chapters. Enjoy.

The rollover image shows how the detail on a chocolate
casting is highlighted with metallic powder.

The rollover image demonstrates how cast sugar is
reshaped by preheating and then slumping the mold.

The finished amenity makes for a colorful presentation.

Chef Gerhard uses the palette castings as stepped tiers.
(Rollover)

A frame and easel are cast in solid chocolate
with a corporate logo. Great for custom amenities.

This rollover demonstrates Chef Jacquy's technique for
pulling fish fins for an aquatic showpiece.

Here, the isomalt fish is cleaned before dipping it into
a pan of clear isomalt. The clear isomalt coating will give
the fish depth and gloss.

Here, Chef Kraus is preparing to use a large palm leaf
press mold to give the isomalt a fluted texture. (Rollover for detail.)

The finished aquatic showpiece.

Chef Sebastien shows a two toned apple casting (right) made from a specially designed mold featuring a removable plug. Using the plug eliminated the seam line The rollover shows colorful and creative cast spheres.

While draining a bamboo mold, Chef Notter uses a heater
to control the temperature of the isomalt. The rollover shows
how Chef Notter marbleizes liquid isomalt.

Chef Notter's completed showpiece.
Note the reflective, foil backed "water".

Chef Jacquy Pfeiffer assembles a centerpiece from
cast elements. (Assembly took only 15 minutes.)

Chef Gerhard casts the chocolate birdcage. White chocolate
hands are suspended in the center of the cage. When
illuminated, the full essence of the sculpture is revealed.