Chocolate Molds - JB Prince CompanyEGG CAVITIES K800 2.12" 12 K801 4" 8 K802 6" 3 K803 8" 2 K804...
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Transcript of Chocolate Molds - JB Prince CompanyEGG CAVITIES K800 2.12" 12 K801 4" 8 K802 6" 3 K803 8" 2 K804...
Size of NumberStyle Forms (mm) of Forms
K563 Indented Rectangle 30 x 18 x 15 30K564 Bridge 32 x 16 30K565 Sharks Tooth 35 x 20 x 15 30
Size of NumberStyle Forms (mm) of Forms
K566 Trunk 30 x 18 x 15 30K567 Abstract 30 x 18 x 15 30K568 Terrain 30 x 18 x 15 30
Size of NumberStyle Forms (mm) of Forms
K569 Thumbprint 32 x 19 x 15 30K570 Volcano 32 x 22 x 15 30K571 Drop 30 x 30 x 15 24
Size of NumberStyle Forms (mm) of Forms
K587 Twisted Rectangle 14 x 37 x 19 21K588 Ridged Rectangle 15 x 37 x 15 21K589 Stepped Rectangle 17 x 37 x 17 21
Size of NumberStyle Forms (mm) of Forms
K593 Tilted Oval 32 x 23 x 19 21K594 Spiral Tower 30 d x 19 21K595 Pinwheel 30 x 30 x 18 21
Size of NumberStyle Forms (mm) of Forms
K599 Tiered Dome 31 d x 20 21K600 Tall Gothic Triangle 22 x 21 x 28 24K601 Tall Cube 18 x 18 x 28 24
Size of NumberStyle Forms (mm) of Forms
K590 Bolt 16 x 37 x 16 21K591 Pulse 17 x 37 x 17 21K592 Domed Pinwheel 30 d x 18 21
Size of NumberStyle Forms (mm) of Forms
K596 Tri Cube 22 x 22 x 20 21K597 Ridged Cylinders 26 d x 16 21K598 Knot 26 x 23 x 21 21
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Size of NumberStyle Forms (mm) of Forms
K572 Cats Eye 32 x 24 x 15 30K573 Ornament 34 x 25 x 15 30K582 Twist 38 x 20 x 17 28
Size of NumberStyle Forms (mm) of Forms
K551 Grooved Rectangle 20 x 30 36K552 Oval Grooved Top 20 x 30 32K553 Timbale 32.5 d 18
Size of NumberStyle Forms (mm) of Forms
K550 Cylinder 20 d 36K547 Peaked Mound 25 x 30 36K548 Mini Square 15 x 15 108
Size of NumberStyle Forms (mm) of Forms
K549 Pinstride Cube 22.5 x 22.5 24K545 Twisted Cylinder 25 d x 20 54K546 Lined cube 20 x 20 54
Size of NumberStyle Forms (mm) of Forms
K300 Rose Design 34 x 30 x 20 24K528 Large Hearts 30 x 35 18K909 Tear Drop 30 x 40 24
Size of NumberStyle Forms (mm) of Forms
K500 Fluted Round 36 x 18 24K501 Dot Bar 35 x 25 x 18 28K503 Pineapple 35 x 25 x 20 24
Size of NumberStyle Forms (mm) of Forms
K203 Leaf Oval 39 x 24 x 15 32K535 Stripped Square 28 x14 28K518 French Oval 20 x 43 32
Size of NumberStyle Forms (mm) of Forms
K301 Fluted Oval 37 x 23 x 15 36K536 Interlocking 10 x 10 x 5 28K303 Turban 28 x 21 40
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Size of NumberStyle Forms (mm) of Forms
K513 Ridged Pyramid 40 x 40 x 40 18K514 Tilted Cone 35 x 40 24K506 Gift Box 30 x 30 x 20 24
Size of NumberStyle Forms (mm) of Forms
K305 Dome 30 x 20 32K306 Log 35 x 18 x 16 44K307 Cherry 30 x 22 32
Size of NumberStyle Forms (mm) of Forms
K310 Pyramid 26 x 26 x 22 32K311 Leaf 30 x 29 x 18 24K308 Oval Swirl 33 x 26 x 20 32
Size of NumberStyle Forms (mm) of Forms
K507 Cherry 30 x 25 28K504 Victorian 43 x 25 x 25 24K509 Fleur Diamond 45 x 30 x 25 24
Size of NumberStyle Forms (mm) of Forms
K317 Elegance 35 x 25 32K200 Kugelhopf 30 x 18 35K202 Bud Bar 32 x 17 x 17 36
Size of NumberStyle Forms (mm) Forms
K206 Ridged Dome 30 x 18 40K207 Square 26 x 26 x 15 36K209 Diamond 37 x 26 x 13 28
Size NumberStyle of Forms (mm) of Forms
K515 Madeleine 30 x 36 32K516 Fleur de Lys 30 x 35 28K517 Coffee Cup 25 x 33 32
Size of NumberStyle Forms (mm) of Forms
K113 Coffee Bean 22 x 15 x 8 78K114 Mini Hearts 22 x 21 x 8 60K115 Bar 24 x 16 x 11 56
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Size of NumberStyle Forms (mm) of Forms
K520 Hexagonal 35 x 40 20K521 Oblong 13 x 45 36K522 Triangle Log 22 x 30 28
Size of NumberStyle Forms (mm) of Forms
K554 Round Swirl 29 d x 18 24K555 Gothic Triangle 33 x 33 x 15 24K560 Twisted Log 38 x 25 x 12 20
Size of NumberStyle Forms (mm) of Forms
K575 Twin Peaks 30 x 25 x 15 24K574 Square Pages 29 x 29 x 12 18K561 Split Rectangle 30 x 24 x 12 24
Size of NumberStyle Forms (mm) of Forms
K556 Wave Rectangle 33 x 25 x 12 24K557 Crest 30 x 23 x 18 24K562 Indented Slope 30 d x 20 24
Size of NumberStyle Forms (mm) of Forms
K558 Tiered Square 30 x 30 x 12 24K559 Split Oval 35 x 27 x 12 20X110-M Sail Curve 33 x 25 20
Size of NumberStyle Forms (mm) of Forms
K211 Bar 31 x 21 x 11 36K212 Geodesic Dome 30 x 20 40K110 Leaf 160 x 40 x 5 15
Size of NumberStyle Forms (mm) of Forms
K578 Notched Dome 30 x 25 x 15 24K200 Step 29 x 29 x 12 18K580 Half-Pipe 30 x 24 x 12 24
Size of NumberStyle Forms (mm) of Forms
K579 Slot 30 x 25 x 15 24K586 Notched Rectangle 30 x 24 x 12 24K577 Notched Cylinder 30 x 25 x 12 24
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Spoon-Shape Chocolate Mold
10 spoon shapes, each 4.5" long.K531
Size of NumberStyle Forms (mm) of Forms
K542 Rectangular Tablet 22 x 15 x 8 15
2- Piece Magnetic Truffle Molds
Two pieces (bottom & top) are held together by magnets. Pourchocolate into holes on top and let set. Put filling in with pastrybag and tube. Then seal. When ready, separate top & bottompieces. Each mold is 11" x 7". Filling holes are 0.35" across. Made in Italy of food safe, rigid plastic.
K859 Round textured. 1" diameter.K858 Round smooth. 1" diameter.
Chocolate Cup Mold
Makes three coffee cups each. 2.75" diameter x 1.37" deep.Made from food safe, rigid plastic. Mold measures 5.25" x 10.75".K908 LargeK543 Medium
Assortment
4 each of 6 designs: Fluted round, triangle, heart, snail, walnut & shell.2.75” approximate diameter of each cavity. 24 cavities total.K511
Size of NumberStyle Forms (mm) of Forms
K541 Chocolate Mold 110 x 40 8K540 Chocolate Mold 115 x 33 8K907 Chocolate Mold 127 x 38 8
Chocolate Alphabet Mold
Makes all 26 letters each. 1.5" high x 0.25" deep.Mold measures 5.25" x 10.75".K906
Size of NumberStyle Forms (mm) of Forms
K584 Twist Bar 35 x 27 x 12 20K585 Notched Rectangle 30 x 30 x 12 24
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Chocolate Moldsfor all occasions
“The superiority of chocolate, both for health and nourish
ment, will soon give it the same preference over tea and
coffee in America which it has in Spain”
Thomas Jefferson
Magnetic 2-Piece Chocolate Molds
Two pieces (bottom & sides) are held tight by magnets. Pull them apart and line the bottom with a transfer sheet. Put back together and fill like any otherchocolate mold. Each mold measures 5.37" x 10.75" x 0.62" high. Chocolates come out approximately 0.5" high. Made in Italy of food safe rigid plastic.
Textured Chocolate Decorating Sheets
Clear, flexible plastic with raised designs. Create beautiful, 3-dimensional lookto chocolates, strips, cakes, and presentation pieces. Each sheet 10" x 16". Sold in packs of 5.
B974-A CrocodileB974-E Checkerboard
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Perfect Culinary Geometrics
These silicone molds are a great, way to quickly prepare uniform shapes out of sweet and/or savory food preparations. Withstands temperatures from -50° to +500° C (-58° to +482° F), it can be used in the oven, fryer, microwave, steamer. Freezer dishwasher safe. Ideal for making large quantities of snacks, finger food and aperitifs, in precise shapes without extensive preparation or effort needed. Use them to beautifully set off plates and buffets. Also practical for transporting items to off sit events. 11.5” x 7.5” overall.
Size of NumberStyle Forms (mm) of Forms
M606 Oval 1.25 d x 0.8 49M607 Round 2.2 d x 0.5 54M608 Square 0.9 x 0.9 54M609 Rectangular 1.4 x 0.6 x 0.6 54M610 Doughnut 1.18 d x 0.4 d x 0.5 40
Size of NumberStyle Forms (mm) of Forms
K851 Oval 30 x 20 28K852 Round 25 28K853 Square 25 28
Size of NumberStyle Forms (mm) of Forms
K854 Tear Drop 30 x 22 28K855 Frame 35 x 30 15K856 Fluted Round 35 15K857 Small Heart 33 x 33 15
EasterChocolate Molds
“Chocolate is a divine, celestial drink, the sweat of the stars,
the vital seed, divine nectar, the drink of the gods, panacea
and universal medicine”.
Geronimo Piperni, quoted by Antonio Lavedan,
surgeon in the Spanish Army, 1796
Classic Sitting Rabbit- large
2 piece mold (front & back) producesone figure 9" tall, 5" wide. K833
Rabbit With Basket
2 piece mold (front and back).Produces 13.5" figure. K830
Rabbit with Backpack
2 piece mold (right & left sides)produces 1 rabbit 9" tall. K820
Big Eared Rabbit
2 piece mold (front & back) produces 6 rabbits 5" tall. K832
Classic Sitting Rabbit- Medium
One-piece mold (left & right sides)produces one figure 7" x 5.75" wide.K834
Egg Molds
Each mold produces half eggs.
EGG CAVITIES
K800 2.12" 12K801 4" 8K802 6" 3K803 8" 2K804 12" 1K805 16" 1K806 25" 1K807 30" 1
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LENGTH
Standing Rabbit
1 Piece mold, 73⁄4" tall. Produces 2 halves.K835
Chocolate Machines
“Strength is the capacity to break a chocolate bar into four pieces
with your bare hands and then eat just one of the pieces”
Judith Viorst
Table Top Chocolate Temperer
Thermostat controlled heat unit melts up to 8 lbs of chocolate.Cooling fan, one stainless steel bowl and plastic scraper in-cluded. Dimensions: 12.5" high x 14.25" wide. 110 volts. P110P110-B Extra Bowl Stainless steel. P110-S Extra Scraper Plastic.
AIRMASTER Air Brush
This classic air brush is lightweight, dependable, quiet andeasy to use. The airbrush is 5.5" long and made of nickelplated brass. The compressor operates on 110 volt withadjustable air pressure. P237
Chocolate Sprayer
Turbine powered system for high air volume and low pressure. The result is a finer spraywith less overspray. The nozzle on the hand gun has adjustable pattern size (0.25" to 6"), 3 different shapes, and adjustable air control. Great for showpiece and production work. 115 volt, 10 amp, 15 foot hose.
P240P240-A Extra Spray Can
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Chocolate Tempering Machine CommercialA simple way to melt, temper and hold chocolate. Hot air melts chocolate andthen maintains it at a proper temperature. A digital display (in Celsius only)and a thermostat offers temperature range of 20˚ to 60˚ C. The stainless steelframe is insulated for efficiency and temperature regulation. Easy to removeand clean stainless steel pan with a 26 pound (12 kg) capacity. This machinecan also be fitted with stainless steel probe (item number P394-P, sold sepa-rately) for a more accurate temperature reading. Made in France.110 volt 300 watts, Heat source: electric coil.P394
Probe for P394 Chocolate TemperingMachine CommercialThis probe works in cooperation with chocolatetempering machine (P394). It convenientlyhooks up to the machine and allows you toread the actual temperature of your meltedchocolate in the digital display rather then themachines set air temperature.P394-P
Chocolate Utensils
“Chocolate: Here today... Gone today”
Anonymous
Chocolate Cutter Set
6 pieces in carton, strong tinned steel, 1" diameter x 2.75" high. T253
Chocolate Spatula
For spreading or smoothing melted chocolate. Great for wip-ing chocolate molds. Also for making curls. Stainless steel,semi-flexible blade. 7" across. Plastic frame and handle.B950
Wood grain Tool
For making wood grain designs on chocolate. Perfectfor “Buche de Noel” and other cakes. Made of food-saferubber. 6" long.B905-15
a. Chocolate Dipping Fork Set
10 piece set. Sturdy stainless steel with woodhandles. 8" long. B677
b. Petit Four Dipping Set
4 piece set. Sturdy stainless steel with woodenhandles. 8" long. B677-A
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laser (non-Contact) Thermometer
With infrared laser sighting. Measures surface temperature up to 4feet away. Ranges -4° to 605° F, -20° to 320° C in 0.5° resolution.Light weight & easy to use. 6-1/8" long. Powered by 9-volt battery (included). 5 year warranty from manufacturer.U783-A
laser (non-Contact) Thermometer
With infrared laser sighting. Measures surface temperatureup to 4 feet away. Ranges -25° to 400° F, -30° to 204° C.Light weight & easy to use. 7-1/2" long. Powered by 9 -voltbattery (not included). Limited 1 year warranty.U782
Acetate Sheets
Excellent for chocolate work. Easy to handle. Shiny surface.Won't dull finish of chocolate. Non-stick. 15.87" x 24".Packed 100 to a carton.B861 100
Deglon offset Flexible Spatulas
Extra flexible blade. Stainless steel and plastic handle.
B906-19 7.5" x 1.5" bladeB906-15 6" x 1.37" blade
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b
Chocolate Fork
Four piece set.B989
Chocolate Books
“The greatest tragedies were writen by the Greek Sophocles
and English Shakespeare. neither knew chocolate”.
Sandra Boyton
Chocolate & Confections - formula, theory, and technique for the artisan confectioner
Peter P. Greweling, CMBMaster confectioner Peter Greweling of The Culinary Institute of America has at last produced the bible of arti-san confectionery. It is a comprehensive guide to the ingredients, theory, techniques, and formulas needed to cre-ate every kind of chocolate and confection.Illustrated throughout with nearly 200 striking full-color photographs and illustrations, Chocolates & Confec-tions provides a comprehensive foundation in confectionery. It offers accessible explanations of theory as well asillustrated step-by-step guidance on technique, from tempering chocolate to candying fruit. 388 pages. Hardcover. L1691
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ChocolateBy Ramon MoratóIt is difficult to describe the artistry of Ramon Morató but this book certainly does him justice. Mr. Morató is a genuine chocolate expert.In his new book he presents a synthesis of all the considerable knowledge he has gained over the years.He shows the multiple ways it is possible to apply and combine the real star in this book: Chocolate!Recipes for breakfasts and snacks, drinking chocolate, jams and creams, bonbons, turrons, snacks, individual cakes,plate desserts, petit fours, products and techniques. Ramon Morató's Chocolate is a must for any professional in thechocolate industry. 613 pages. Hardcover. In Spanish and English. L1693
Rose's Heavenly Cakes
By Rose Levy Beranbaum
Rose Beranbaum's continues to impress chefs with her signature easy-to-follow style and meticulously tested (andretested) recipes that lead to consistent results. She offers detailed instructions, without being intimidating, while pro-viding superb and accessible recipes for 100 simply wonderful cakes. The cakes are for a variety of occasions; from ex-ceptionally delicious butter and oil cakes, sponge cakes, and mostly flourless cakes and cheesecakes, to charming babycakes and elegant wedding cakes. Beranbaum even prescribes to specific ingredients which she reviews in a helpful glos-sary to simplify her process even further. This book is a perfect opportunity for chefs to obtain some solid pastry adviceand to see how a well executed recipe can lead to flawless results.Hardcover 512 page Contains 100 full-color photos.L1734
Siete: Seven Masters of Spanish Patisserie
Chefs Paco Torreblanca, Oriol Balaguer, Jordi Pujol, Ramon Morató, Carles Mampel, Miguel Sierra, and Jacob Torre-blanca represent Siete. This book is an excellent way to obtain an insight into how seven of Spain’s finest pastry chefsrevolutionize and develop their craft. This is a stellar collection of over 50 base recipes, plus the recipes of each compo-nent that make up a vast array of progressive desserts. They are seven of Spain’s pastry champions, and more. Their careers have not stopped evolving and they remain at theforefront of Spain’s, and in some cases, modern patisserie around the globe. With seven unique personalities, styles andapproaches, these chefs have been selected because they represent Spain’s progression in the pastrymovement. They all hold the title of Best Master Artisan Pastry Chef of Spain (MMAPE), but what seems more impor-tant is their a great respect for the trade, perfection as an objective, constant evolution, and unlimited will to grow andshare knowledge. Hardcover, 327 pages, Over 300 color photos.L1749
NEWThe Art of the Chocolatier : From Classic Confections to Sensational Showpieces
Ewald NotterA must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expertEwald Notter. Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to in-struction on advanced showpiece design and assembly-The Art of the Chocolatier is the most complete andcomprehensive guide to chocolate-making on the market. The book covers basic information on ingredients,equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions oncreating small candies and large-scale chocolate pieces.L1762
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