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Fluted Chocolate Mold
Make professional-looking chocolate candies in minutes with this Fluted Chocolate Mold! The silicone wells give your candies beautiful detail in four different designs, and make them easy to pop out once they’ve set. Use it to make candy, miniature cookies, ice cubes, gelatin, and butter.
Details
- Silicone.
- The flexible wells make it easy to remove finished treats.
- The sturdy walls make it easy to lift and move.
- 7¾" x 8¼".
- Oven-safe to 450°F.
- Dishwasher-safe.
- One-year guarantee.
Learn more about our bake to gift collection here.
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Use & Care
Use & Care
Use & Care
CLEANING
- Wash before using for the first time; dishwasher-safe. Rinse before putting it in the dishwasher.
- To deep clean, prepare a baking soda paste by mixing ½ cup (125 mL) of baking soda with 3 tbsp (45 mL) of water. Apply it as needed and let it dry completely. Rinse with hot water and dish soap.
- Don’t use abrasive sponges. They can damage the mold.
USE AND CARE
- Freezer- and oven-safe to 450°F (230°C).
- You may want to oil the mold when you use it for the first time. Lightly oil the wells and wipe off any excess.
- Don’t use aerosol nonstick sprays. They create a sticky, difficult-to-clean residue.
- For best results, fill every well.
- The mold works best when you place it directly on the oven rack. To remove it from the oven, put on oven mitts. Gently slide the mold toward the front of the oven rack and onto a cooling rack.
- To release food, turn the mold face down over a cooling rack or tray and press on the molds. If food gets stuck on the center posts, gently grasp and pull on the food to release.
Food Directions Pre-packaged cookie dough Add ½ cup (125 mL) of flour to a 16.5-oz (468-g) package of cookie dough and combine thoroughly. Firmly press about 1 tsp (5 mL) of the dough into each well, making sure to thoroughly fill in the features. Place the filled mold into the refrigerator for at least 15 minutes before baking. Bake at 350°F (175°C) for 10–15 minutes, or until the edges are golden brown. Remove the mold from the oven and cool the cookies in the mold for 5 minutes. One roll of cookie dough will make about 64 cookies. Chocolate Melt ¾ cup (175 mL) of chocolate morsels OR three 2-oz (60-g) blocks of baker’s chocolate in the microwave or in a double boiler. Pour the melted chocolate into the mold to the rims. Gently tap the mold on the counter to release any air bubbles and to level the chocolate. Place the mold on a sheet pan and refrigerate until the chocolate is set. Gelatin Lightly oil the mold and remove any excess. Prepare gelatin according to the gelatin cutout shapes directions. Fill the wells with the prepared gelatin and refrigerate until firm.
SAFEGUARDS- Hot silicone can cause burns if handled improperly. Always use heat-resistant oven mitts or pads when you’re handling or placing on surfaces.
- Do not use under the broiler or on a direct heat source.
- Not recommended for microwave use.
- Do not insert toothpicks, knives, or other sharp objects into the mold. They can puncture the silicone.
GUARANTEE
- One-year guarantee for noncommercial use. Refer to sales receipt or website for details.
Made in China
GuaranteeUse & Care
CLEANING
- Wash before using for the first time; dishwasher-safe. Rinse before putting it in the dishwasher.
- To deep clean, prepare a baking soda paste by mixing ½ cup (125 mL) of baking soda with 3 tbsp (45 mL) of water. Apply it as needed and let it dry completely. Rinse with hot water and dish soap.
- Don’t use abrasive sponges. They can damage the mold.
USE AND CARE
- Freezer- and oven-safe to 450°F (230°C).
- You may want to oil the mold when you use it for the first time. Lightly oil the wells and wipe off any excess.
- Don’t use aerosol nonstick sprays. They create a sticky, difficult-to-clean residue.
- For best results, fill every well.
- The mold works best when you place it directly on the oven rack. To remove it from the oven, put on oven mitts. Gently slide the mold toward the front of the oven rack and onto a cooling rack.
- To release food, turn the mold face down over a cooling rack or tray and press on the molds. If food gets stuck on the center posts, gently grasp and pull on the food to release.
Food Directions Pre-packaged cookie dough Add ½ cup (125 mL) of flour to a 16.5-oz (468-g) package of cookie dough and combine thoroughly. Firmly press about 1 tsp (5 mL) of the dough into each well, making sure to thoroughly fill in the features. Place the filled mold into the refrigerator for at least 15 minutes before baking. Bake at 350°F (175°C) for 10–15 minutes, or until the edges are golden brown. Remove the mold from the oven and cool the cookies in the mold for 5 minutes. One roll of cookie dough will make about 64 cookies. Chocolate Melt ¾ cup (175 mL) of chocolate morsels OR three 2-oz (60-g) blocks of baker’s chocolate in the microwave or in a double boiler. Pour the melted chocolate into the mold to the rims. Gently tap the mold on the counter to release any air bubbles and to level the chocolate. Place the mold on a sheet pan and refrigerate until the chocolate is set. Gelatin Lightly oil the mold and remove any excess. Prepare gelatin according to the gelatin cutout shapes directions. Fill the wells with the prepared gelatin and refrigerate until firm.
SAFEGUARDS- Hot silicone can cause burns if handled improperly. Always use heat-resistant oven mitts or pads when you’re handling or placing on surfaces.
- Do not use under the broiler or on a direct heat source.
- Not recommended for microwave use.
- Do not insert toothpicks, knives, or other sharp objects into the mold. They can puncture the silicone.
GUARANTEE
- One-year guarantee for noncommercial use. Refer to sales receipt or website for details.
Made in China
Guarantee
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