Showing reviews 1 - 20 of 20
Good idea but would be better with recipes attached”
by Mrs Sato
I used this to make some chocolates for Valentine's day; unfortunately they just stayed stuck in the mold and never set despite being in the fridge overnight. Perhaps the recipe was not right. It's a fabulous and unusual product but it would be great to have some instructions and recipes included with the mold.
Published 25 Feb 2014
A note from the team: Thanks for taking the time to write your review. I'm happy to pass on your request for recipes to be included with the mould. Many thanks.
excellent but a bit small”
This sheet of moulds is brilliant for easy removal of intact chocolates, and I'm glad I've got it, but I find that the shapes are a bit small. Once you've lined the moulds with chocolate there's not a great deal of room for the ganache filling, especially in the longer, more narrow and convoluted mould shapes. I would like the option of a sheet which has only the plain, half-a-sphere shape, and another one with the plain square shape, as these are much easier to line and fill. However, I have been pleased with my first attempts at making chocolates and very happy with the results.
Published 21 Feb 2014
A note from the team: Thanks for taking the time to give us your feedback. I'll be happy to pass on your suggestion on.
Beautiful results, quite handy when in need of a sweet gift!
Published 21 Nov 2013
by Mrs Strick
easy to use, easy to wash, great shapes, interesting homemade chocolates to impress, the chocolates don't seem to last long in my house though, i wonder why.................
Published 10 Oct 2013
i love this mould”
by lorraine griffiths
i have used this chocolate box mould it is so good i use it at least twice a week (i make chocolate for friends and family) and thy are quiet greedy when it comes to chocolate so thank you
Published 07 Aug 2013
Bought this and some the chocolate spoon moulds to keep the children (aged 9 and 6) happy for a bit during the summer holidays. Worked a treat! They enjoyed melting the chocolate and drizzling it in. We just used milk and white chocolate and didn't worry too much about keeping them neat and uniform. The finished results turned out of the moulds very easily and were enjoyed by all. We shall try adding some fillings next time and being a bit more adventurous. Definitely recommended!
Published 02 Aug 2013
by Miss Whitley
I have made several batches of chocolates and have found this mould very easy to use and it gives almost perfect results. My tips would be to use melted supermarket own Belgian chocolate in a squeezy bottle with a fine nozzle (sadly, not available from Lakeland) and to squeeze a small amount round the rim of each mould, so that it runs down and makes a thin but even coating. Then, after chilling to set (not long at all) fill with your preferred ganache or filling, chill again and then squeeze the base layer of chocolate on each one. Watch out for air bubbles in a couple of the shapes though.
Published 29 Apr 2013
Silicone Chocolate Box Shapes”
Me and my friend made some chocolates with this mould and it was absolutely amazing! It is so easy to pop out the chocolates and the mould even makes them look shiny!
Published 08 Apr 2013
Silicone Chocolate Shapes”
by Mr Alan Acton
This silicone chocolate shape idea really works well. You can pour a little melted chocolate in and brush it up the sides of the silicone without the chocolate slipping back. Put it in the fridge for 20 minutes and do again. When that is done put in filling and fill with more chocolate. The best thing is that they are easy to pop out and its easy. The only negative is that its difficult to clean properly. Nice and safe to use and good if you are doing it with the kids.
Published 29 Mar 2013
Love it...but how to fill?”
Love the moulds for pretty designs, I make them by marbling, layering and filling with fruit or nuts. However, is there a recipe for caramel, toffee or creme fillings? And how to do it!
Published 05 Mar 2013
These chocolate moulds are great! I like to make some truffle, then, when it's cool, melt some chocolate and pour a small amount into each mould, pop in a 1/4 - 1/2 tsp of the truffle (so the melted chocolate flows up the sides slightly), pour over a little more chocolate, level them all, and shove in the fridge or freezer. They pop out of the mould incredibly easily, and are always VERY successful with everyone who's tried them!
Published 01 Mar 2013
feel like a professional chocolatier”
I bought this mould a week ago and made chocolates for a birthday at the weekend. I found the mould really easy to use and even easier to pop the chocolates out looking professional every time thanks to the silicone material. I would recommend before each use to make sure you get a perfectly smooth finish to the chocolates, wash the mould and dry it in the oven rather than with tea towels as it will then have no dust or marks which would pick up on the chocolates surface!! A brilliant product! Can't wait to use it again!
Published 01 Mar 2013
I made chocolates for Christmas and they tasted amazing, I used this mould, a couple of others that I have purchased in previous years and also truffles which I coated in chocolate. As I said the taste was mmmmmm and everyone agreed but I was unhappy with the appearance.
Published 29 Jan 2013
by Mrs Thomas
Very easy to use, chocolates come out easily and look great - shiny and like expensive shop bought. I have used white cake decorating small stars on the bottom of the mould before spooning the melted chocloate on top - look really good.Have added small pieces of fudge to some, nuts to others but my favoutite are white chocolate with cranberries - delicious.
Published 22 Jan 2013
I love this, have been using it this afternoon and had such quick & easy results I've come back to order another one so I can make 2 flavours at once! The silicone gives the chocolates a lovely glossy look and they pop out really easily. Also, i found a quick way to dry this after washing if you are using it again straight away is to pop it in the oven while the next batch of chocolate is melting! Whilst there are great hints & tips in the latest lakeland magazine for ipad I would also like to see some recipes/instructions on the packaging.
Published 22 Jan 2013
tips for fillings”
This is easy to use but like others had to make it up as we went along as no instructions. I used melted green & blacks choc to coat the mould-silicon brush best. Chill for 15 mins while making fillings. I made a normal icing - water and icing sugar, quite runny and then added different flavoured melted choc, such as Green & Black's ginger, or mint. Don't worry if it goes a bit clumpy - in the finished article it has a truffle like texture. I also cheated & bought a pot of posh caramel sauce & used that as a filling. Added rose or almond essence to melted choc for some.
Published 21 Jan 2013
CHOCOLATE CRAFT MADE EASY”
I used these moulds with our local Brownie unit. 20 girls each managed to make three professional looking chocolates in the space of an evening session. They have made colourful paper baskets and next week will have a lovely gift to take home for their family. Also recommend the silicone pouring jug
Published 03 Dec 2012
by Katie Halford
I am only 14 years old and theses chocolate moulds are easy to do. The chocolates come out easily and by doing different types or chocolate eg: White and Milk you can get a professional look. I would recommend this product to all!
Published 26 Oct 2012
Amazing chocolates everytime!!”
by Kirsty Roberts
Amazing! Chocolates pop out each time, with ease. Only downside is there are no instructions or tips! I've found popping the mould in the freezer for 5-10mins before using, and then for the same time between layers of chocolate works best. Also fillings are best when cool. I usually also put 2 layers of chocolate on the main shell of the chocolate to make sure its not too thin, but whatever works best. Try to get patisserie chocolate for them, as its thinner and easier to spread! (and use a silicon pastry brush) Experiment with fillings - I often use a chocolate ganache, caramel or coconut!
Published 24 Sep 2012
Since recieving this mould (2 days ago) I already made lots and lots of chocolates. They are very easy to use, chocs pop out very easily, they dont stick. The chocolates look very professional. Just use your fantasy and imagination. Definately recommend.
Published 15 Aug 2012