Abstract Chocolate Sculpture by Stéphane Tréand MOF
This Showpiece was created by pastry talent Stéphane Tréand MOF in early 2007. We really enjoy how he utilized our Large Asian Fan, 4″ 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!
Executive Pastry Chef Stephan Schubert contacted the Chicago School of Mold Making with a special request; he needed some molds to help create this stunning chocolate dessert flight for the new event center at River City Casino & Hotel in St. Louis. The event center features a 10,500 sq ft ballroom perfect for galas, weddings, corporate events and concerts. With table seating for 870 guests and 1,400 guests for concert seating, they will be hosting a lot of memorable events.
The platter mold was designed with a movable silicone insert allowing for flexibility in the amenity’s design. Additionally, the custom platter mold was engraved creating detailed castings that brands the River City Casino for each guest who receives the beautiful amenity. Beautiful creation Chef Schubert!
For more information about our custom services.
Watch Pastry Chef Schubert create a delicious dessert flight using this custom mold:
Executive Pastry Chef
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. Follow the links to our store.
Lovely work Chef Pilon!
(Please click on the images for a larger view)
When is an orange not an orange?
When it’s made of chocolate! Executive Pastry Chef Sébastien Thieffine commissioned us to make several custom orange molds for the Ritz-Carlton Resorts of Naples to welcome visiting officials to the Orange State. Carefully crafted from real oranges, the molds were used to hollow-cast chocolate oranges, which were then airbrushed and sprayed with orange scent. Chef Thieffine then used each orange as a chocolate box filled with bite size chocolates. (Please click on the images for larger view)
Beautiful work Chef Thieffine!
Visit our Custom Mold Making page to see how we can make your ideas a reality.
‘Candy’ Shadowbox Displays for The Victorian
When World Chocolate Master 2011, Executive Pastry Chef Frank Haasnoot, received our Mini Bug Collection Showpeel he imagined beautiful displays of chocolate and sugar specimen shadow boxes, perfect for The Victorian. Have a look at this outstanding work. Well done Chef Haasnoot!
(Please click on the images for larger view)
Located in Kuwait City, The Victorian Patisserie & Chocolaterie specializes in creating custom sweets for their discerning clientele.
At the Ritz-Carlton in Toronto, Yusuke Aoki, Senior Pastry Cook, enjoys creating elegant chocolate showpieces like this for internal display and guest affairs. Yusuke Aoki’s work 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.
(Please click on the image for larger view)
Yusuke Aoki used our Faceted Base, Dewdrop Leaves Showpeels and Sphere molds to help achieve this beautifully balanced showpiece. All available on our store.
Some projects are just too exciting to keep quiet and must be shared. This custom project shows off an ingenious and creative idea in the world of shaping food.
Also a local Chicagoan, Chef Curtis Duffy approached us with a novel and daunting task. He wanted to create thin walled ice cylinders in which to serve his Kampachi tuna dish. No easy task, but The Chicago School of Mold Making figured it out. After several runs the ideal mold was made. The end result was a ice cylinder strong enough to hold up from kitchen to table, yet delicate enough to crack with a spoon and be enjoyed as part of the dish.
Bravo Chef Duffy! This plate is truly a sensory delight. We can’t wait to experience what’s next at Grace Restaurant!
Chocolate Showpiece for Pandora Jewelery
Vincent Pilon, Executive Pastry Chef of the Mandalay Bay Hotel in Las Vegas made this impressive Chocolate Showpiece for Pandora Jewelry. Very sensual, just in time for Valentine’s Day!
(Please click on the image for larger view)
Chef Pilon utilized our silicone noodles to create a stable vertical base to build upon and embellish beautifully. Purchase yours at our online store. He also used a custom mold we made for his friend Jean-Marie Auboine.
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 action and watch 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 capitol. 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.
Executive Pastry Chef Laurent Lhuillier of Windows Catering Company (www.catering.com) created these amazing gingerbread houses as centerpiece statements to holiday buffets for a large holiday gala held at the Corcoran Gallery of Art in Washington, DC.
Laurent and his team skillfully decorated gingerbread houses that consisted of the Jefferson Memorial (weight over 250lbs), Lincoln Memorial, Kennedy Center and the Supreme Court.
Over 600 lbs of gingerbread were used in their construction, 150lbs of candy, including gum drops, jelly beans, peppermints, gum balls, white chocolate coins, sugar Dragees were used to decorate and 150lbs of sugar icing helped hold it all together beautifully. It took Chef Laurent and his team over 200 hours of decorating time to skillfully adorn all the gingerbread houses.
At the end of the event the gingerbread houses were donated to local hospitals servicing military personnel. Magical work Chefs!
(Please click on the images for a larger view of the photos by Documentary Associates.)
