"Love this product" star star star star star If you follow the tempering instructions these moulds are so easy to use. I had never used anything like this before and every time was a 100% success.
"Not for Amateurs or Artisans" star star_border star_border star_border star_border I could not get the chocolate out of the mould and because of the square corners it was very difficult to clean - I used a cotton wool bud! This mould is impossible to use - It would be perfect for a professional chocolatier. I was extremely disappointed as I have been making chocolates for over 25years. The silicone moulds are much much better. I shall be donating this to the local charity shop. support_agent A note from the team Thank you for placing your review we're sorry you've found this difficult to clean. From personal experience, I'd advise cleaning each mould with cotton wool before adding your tempered chocolate and scraping with a palette knife to level. Once the chocolates have set, twist the mould on an angle - bang it upside down on a hard surface and the chocolates will release easily. We hope these tips help any future chocolate endeavours.
"Excellent when used properly" star star star star star These don't work if you want to use them as ordinary flexible moulds. They are intended only for making chocolate and following the proper procedures to temper the chocolate - as in the Lakeland book. For that purpose they are excellent.
"Excellent product" star star star star star Robust, easy to use. With tempered chocolate I have made really professional-looking filled chocolates. Wonderful. Suggestion: it says to store the mould in cling-film; I store it upside down in its original box - keeps it clean and protected.
"brilliant results" star star star star star this mould gives incredibly professional results, to the extent that the people I gave chocolates to thought I'd bought them! You do need to make sure you temper your chocolate properly but if you do the chocolates just fall out when set - brilliant!