Sphere Mold 1" (23mm) with 54 cavities
S1
$190.00
ARTICLE DETAILS
HOW TO USE SPHERE MOLDS
VIDEO: HOW TO CARE FOR YOUR SILICONE MOLD
Our new sphere molds are finally available! Just like our previous spheres molds, they are good for casting sugar or chocolate for showpiece work, yet with so many more cavities, these new molds are ideal for high-yield daily production of flavor based elements in a restaurant environment. If you have ever tried to make spheres by hand, you will appreciate the luxury of having a set of perfectly shaped sphere molds. Our smaller sphere molds are great for reverse spherification, agar and gelatin set recipes, hydrocolloid work, general confectionery and so much more! In fact, chefs have already used these molds to create mango pearls, liquid fennel spheres, strawberry rosewater sorbet, caramel/praline globes and mini financiers. What will you make?
Cost Savings: This 1” (23mm) sphere mold has 54 cavities. Compared with an equal amount of cavities from our original 1” sphere molds (9 cavities per mold x 6 molds @ $65.00 = $390.00) and you will see that not only has the mold design been improved, they are more cost effective as well. Most notably, the pouring holes in the mold are not circular. This will help to allow air escape from the mold as you fill it with a round tipped sauce gun or piping bag. We have also designed registration keys along all four sides of the mold as well as in the interior of the mold. All of this registration ensures near seamless castings. Additionally, the molds are made using our Flex & Bake silicone which is more pliable and more heat resistant than our blue sphere molds.
Silicone mold makes individual spheres with a diameter of approximately 1" (23mm)
Overall silicone mold size: 9.6" x 8.5" ( 24.4cm x 21.6cm)
Made with Flex & Bake platinum silicone, the mold is food-contact safe and can be used for baking up to 450° F./ 232° C. Handmade in the USA. It also works well with blast freezers and liquid Nitrogen.
Helpful Hint: When fitting the mold together (also called seating the mold), put the mold section with the holes in it on top. Use the triangular registration keys along the sides of the mold to ensure proper registration. Always fit the mold together with the holes facing up. If the holes are facing down, air will not be able to escape when you compress the two sections together. Happy casting!
Testimonials
Culinary Institute of America
"I appreciate your hurry-up on my order as well as the special treat you included. I made a point of mentioning you at a presentation that I made to the entire school last week complete with a shot of your website and pass-around of the catalogue."
-Stephen Durfee, Pastry Chef
Executive Pastry Chef, Frederic de Villeneuve
"Thank you once again for all the help, support and flexibility you have given me during the MOF, what a great adventure it has been."
-Frederic de Villeneuve
Jewel Johnson, Pastry Chef
"Thank you very much for the secondary option. This is one of the many reasons I so frequently use CCFX. The attentiveness and service is overwhelming."
-Jewel Johnson, Pastry Chef
Senior Chef Chocolatier, Thierrey Muret
"I would like to thank you again for your involvement in this project, not only were the top executives of Campbell's were impressed by the show piece but the Marriot culinarians were asking a lot of questions about the molds provenance. Thank you again."
"Thank you so much I really appreciate how fast you and your team jumped on this. As always it shows how professional you all are. We really appreciate it."
-David Ramirez, Pastry Chef
Women's Athletic Club Chicago
"A huge thank you to you and your team. The molds are lovely and we can’t wait to start using them.
I’m so grateful your company exists and we were able to work together to make this happen."
-Laura Herman, Pastry Chef
The Cultured Nut
"The mold worked so well. The lines were visible with no issues at all! It was perfect in every way."
-Janet Darby, Director of The Cultured Nut, Inc.
Intersect by Lexus
I cannot thank you enough for making such beautiful molds and helping me to make this project successful! I received it yesterday and tested it with chocolate. It came out great!
I greatly appreciate for making the molds in such a short period of time while you have other ongoing projects. I will test it with a mousse and reach out to you for the large order.
Thank you so much again.
-Kazuo Fujimura, Intersect by Lexus
Turning Stone Resort and Casino
"I can’t believe that the event has now come and gone…thank you so much for everything, we couldn’t have done it without you and your team."
-Dennis Miller, Executive Pastry Chef
Larry Hageman, Ph.D.
"The architects were the most amazed and could not believer the detail of the chocolate. Thank you for all your efforts to make this a special occasion!"
FroPro
"Thanks for getting back to me! Happy to say these molds have been an amazing addition to our business."
-Chelsea Williams, Owner
Executive Pastry Chef, Andy Chlebana
"Thank you, the mold is killer!!"
Dawn Brodrogi
"First, I have to say that you people sound like really great folks and I am glad to have made your brief acquaintance. Paul (my brother, spoke of you and said you were really terrific, and it's so nice to see that confirmed in real life.
You went above and beyond the call of duty alerting me to the fact that my sister-in-law had already bought Paul the molds. I so appreciate your personal attention and effort and your concern has made a difference to Paul's experience which in turn means the world to me."
