Who doesn't love chocolate? That's why we're super proud to see the Mayku FormBox in the kitchens and studios of some of the World's very best chocolatiers and pastry chefs. Want to make custom molds quickly on your desktop? Then vacuum forming could be the tool you are looking for.
If you sneak behind the scenes you'll see a FormBox in use by professional chocolate makers including: Amaury Guichon, Paul A. Young and Australia's, Meltdown Artisan. Sure, you might have been inspired to look us up by our Instagram feed but, here we wanted to delve deeper into the edible art that it being made around the World with our smiley, happy desktop mold maker.
Vacuum forming isn't a new technology, it's been in development since the s and popular for manufacturing plastic signs, packaging and small parts since the s. What has changed in the past decade is that this techonology has become smaller, more efficient and increasingly accessible to artisan and small batch makers. There are three steps common with almost every vacuum forming machine:
These plastic shells can be used as original objects or for molds for casting compatible materials, including chocolate, gelatine and other patisserie layers.
The FormBox is a desktop vacuum former powered by your household vacuum cleaner, simple to use, compact and most importantly, safe! Get to know our machine by watching our quick introduction video.
Custom molds in minutes? Sounds great! There are many benefits to chocolatiers and pastry chefs when it comes to vacuum forming with the FormBox, here's just a few of them:
Still interested? Now it's time to get inspired. Here's what you came for; 10 custom chocolate molds made using the Mayku FormBox to help you get inspiration for your next edible creation.
If you have any questions about the our mold making machine, you can request to Speak to a Specialist at anytime or drop us a line via @TeamMayku on social media.
Genius chocolate makers and flavour creators, Meltdown Artisan use the FormBox for prototyping new ideas and small batch production. It also helps open up more customisable chocolate options for their customers. One such product is this simply stunning slogan slab, created on demand using a tool box of laser cut wooden letter and a simple block shape for the base. Having the FormBox and laser cutter on site means that small batch, custom chocolate moldscan be made affordably.
Check out Meltdown Artisan's website and Instagram for more delicious chocolate inspiration. We'll be dropping by as soon as we can safely visit Australia again. Team Mayku are huge fans!
Paris based pastry chef and chocolatier, Alexandre Thabard developed this construction idea using the FormBox. Designed as a flat mold using wooden shapes, once cast in chocolate the shapes can be assembled into a delightful 3D chocolate rocking horse design; quite like those wooden dinosaur models you might have had as a kit.
For more fine patisserie action from Alex in Paris, you can follow Alexandre Thabard on Instagram. Another edible adventure to add to our future Parisian eating adventures.
If you've not seen this tasty treat already on your Instagram scrolls, where have you been? A Team Mayku fave; Amaury Guichon whipped up this wonder in his kitchen in Las Vegas. The simple, yet inspired idea of taking something as simple as a PB&J sandwich and elevating it using fine chocolate and classic patisserie techniques adds a sense of delicious fun. This creation really highlights the level of detail possible with a vacuum formed mold under the right conditions.
You can find out more about Amaury Guichon and his Las Vegas based Pastry Academy on his website and give him a follow on Instagram for incredible edible sculptures and artistry.
https://www.instagram.com/p/B8rbM-2DekW/
Florida based, 301 Chocolates are making nostalgic and retro inspired chocolates alongside their main restaurant business. Joshua and his team have been adapting cassette tapes with logos to create custom chocolate bars to represent favourite bands or local musicians release celebrations. The FormBox makes it easier to offer small batch, custom shapes with chocolate.
Want to see more work from 301 Chocolates? Give them a follow on Instagram and drop them a line if you're ever feeling like a snack in the Florida area.
Online baking teacher turned food influencer and Food Network TV judge, Matt Adlard loves the ease at which he can test out unusual shapes or sizes for his dessert and chocolate molds. The FormBox has been particularly useful when designing one-off creations for collaborations like this one with Nespresso.
You can learn more about Matt Adlard's work and Bake it Better online school via his website and give him a follow on Instagram for his entertaining UK based live streams from the kitchen.
https://www.instagram.com/p/CDMX_nSlHE1/
Executive Pastry Chef at the Grand Hyatt Hotel, Hong Kong; Smita Grosse used the FormBox to add realistic details to her chocolate log cake. The dessert was formed in the shape of a mechanical pencil sharpener, a memory from her childhood. Smita uses the FormBox for prototyping, creating one-off bespoke work and for small batch production on desserts and chocolates.
You can follow Smita Grosse on Instagram and explore the beauty of Hong Kong's Grand Hyatt Hotel on their website, fingers crossed that we get to visit one day!
Meltdown Artisan earn a second place on this list because of their excellent use of digital manufacturing technology. As a Easter limited edition, the team used 3D scanning to create 3D prints of the Founder's faces, which were then made into two part molds on the FormBox for this slightly creepy but very delicious creation. They're looking at us!
You can see more 3D face scanning madness with the FormBox in this excellent video from Corridor Crew on YouTube. And don't forget to head over to Meltdown Artisan to explore more Australia based mmmm-magic.
We knew we'd be in for an unexpected treat when Matty Benedetto from Unnecessary Inventions got his hands on a FormBox but we were not expecting him to come at us with edible creations! Matty may not be a professional chocolatier but his skills with 3D printing and products designed to go viral made for some excellent mold-making viewing. The resin 3D printed original shapes made for a smooth, highly detailed mold.
Want to see more? You can watch the whole process of these Cardi B WAP inspired chocolate bars on the Unnecessary Inventions YouTube or TikTok.
Sweden based chef and desktop manufacturing fan, Erik Möller has been tinkering with a combination of found objects, laser cutting and FormBox mold making. Among his many experiments, this layered dessert in the shape of a vintage microphone stuck out as an excellent use of a two part mold. Check out all that amazing detail that was captured, bringing this novelty dessert to life.
For more desktop manufacturing inspiration from this chef in Sweden, you can follow Erik on Instagram.
We love seeing the creativity of our customers and this make from Sonia in the United Arab Emirates definitely brought some smiles to Team Mayku. This intricate build featured a number of Mayku made molds to create the finished structure. Another great example of combining chocolate shells with cakes and other dessert types of truly one of a kind designs.
If you're interested in seeing Sonia's process she's documenting everything on her Instagram account, Tout de Sweet by Sonia.
Ready to get making? If you're thinking of purchasing a Mayku FormBox, you can request to speak to a specialist via the button below. Our team can help answer any questions and recommend a reseller local to you to help you through the simple set-up process.
If you're still looking for a bit more inspiration, you can check out our YouTube channel featuring tutorials direct from Mayku HQ alongside Playlists of making videos from some of the best creators on the internet. You can also drop us a line via @TeamMayku on social media or join our Facebook Group.
Happy Making!
Candy molds and tools simplify candy making, whether you're a beginner or an expert. Here's a quick overview of what you'll learn:
For the best results, choose the right tools and molds, maintain proper temperatures, and follow cleaning and storage practices. With these tips, you can create delicious, professional-looking candies at home or professionally.
The type of candy mold you choose can greatly impact your candy-making experience. Each material has its own strengths and is suited to different types of candies and skill levels.
Here's an overview of the most commonly used candy mold materials and how they stack up:
Link to Huafeng Mold
Material Best For Key Features Drawbacks Silicone Soft candies Flexible, easy to clean, non-stick Can lose shape without proper support Polycarbonate Professional chocolates Produces detailed, glossy results Higher cost, requires precise cleaning Metal Hard candies, lollipops Durable, handles high heat well Limited designs, harder candy releaseSilicone molds are a favorite among beginners. They’re flexible, which makes removing candies easy, and they handle temperature changes well - perfect for both chilling and moderate heat.
Polycarbonate molds are ideal for those aiming for professional-quality chocolates. They deliver sharp details and a glossy finish but require well-tempered chocolate and careful cleaning to achieve the best results.
Metal molds, often made from aluminum, are built to withstand the high temperatures needed for hard candies and lollipops. They distribute heat evenly, ensuring consistent cooling. However, releasing candy from these molds can be a bit tricky, and the design options are more limited.
Specialty molds are perfect for creating custom treats for any occasion. They come in a variety of designs, from holiday-themed shapes like Christmas trees and Easter eggs to molds for weddings, baby showers, or even corporate logos.
When choosing a specialty mold, consider the complexity of the design. Polycarbonate molds are better for intricate patterns, while silicone molds work well for simpler shapes. Proper temperature control is critical when using specialty molds - extreme heat or cold can affect the candy's finish and make it harder to release.
With the right mold and a little practice, you can create candies that are not only delicious but also visually impressive. Up next: the essential tools to refine your candy-making process.
Precision and the right equipment are key to successful candy making. A digital thermometer is a must-have for keeping track of temperatures during tasks like chocolate tempering and sugar work.
When choosing a melting pot, consider these features:
Feature Benefit Why It Matters Precise Heat Control Prevents uneven heating Ensures consistent results for chocolate and sugar Non-stick Surface Simplifies cleaning and tool upkeep Saves time and extends the life of your tools Multiple Compartments Handles different colors or types Speeds up your workflowDurable tools like heat-resistant spatulas and stainless steel spoons are also essential. They ensure reliability and last longer, forming the backbone of your candy-making setup.
Dipping forks, available in various designs, are perfect for coating truffles or lifting delicate candies. These tools help you achieve a polished, professional look that makes your creations stand out.
Piping bags and tips are ideal for adding detailed decorations:
For professional-grade tools, check out Gloria's Cake & Candy Supplies, a trusted source for items like digital thermometers and temperature-controlled melting pots since .
For advanced decorating, tools such as scrapers, airbrush systems, and transfer sheets can help you create truly stunning finishes.
Once you have the right tools, the next step is to focus on molds and their maintenance for consistent results.
Once you have the right tools, picking the perfect molds and knowing how to care for them will take your candy-making skills to the next level.
The molds you choose can make or break your candy-making experience. Think about the type of candy you want to create, the complexity of the design, and how much candy you plan to produce.
Here’s a quick breakdown of popular mold materials and their benefits:
Material Type Best For Benefits Polycarbonate Professional chocolates Long-lasting, precise Food-grade Silicone Versatile candy making Flexible, easy to use Plastic (PET) Home candy makers Affordable, lightweight"Proper chocolate tempering and clean molds ensure easy candy release."
When shopping for molds, look for:
Once you’ve found the right molds, caring for them properly will keep them in great condition for years.
For polycarbonate molds:
For silicone molds:
No matter the material, all molds will last longer if you:
"Learn to care for your molds or you will end up needing new ones."
If you’re looking for trusted, high-quality molds and candy-making supplies, Gloria's Cake & Candy Supplies has been a go-to source since , offering everything you need for both home and professional candy making.
Getting candy molding right often comes down to controlling temperature and cooling properly. If your chocolates or candies don't release easily or have imperfections, chances are the cooling process needs adjustment. Keep your workspace at about 20°C, and preheat your molds slightly to 25°C before use.
To avoid air bubbles and achieve smooth results, tap the filled molds gently on a flat surface and use a spatula to remove any visible bubbles before cooling.
Here’s a simple cooling sequence to address issues like sticking, cracking, or breaking:
Stage Temperature Duration Initial Set 20°C to 10-12°C Until the surface turns matte Final Set Refrigerator As neededOnce you’ve mastered the basics, these techniques can help elevate your candy-making game. When working with chocolate, let it cool naturally until the surface shifts from glossy to slightly matte before moving it to a cooler space.
For multi-colored designs, start with a thin base layer and let it partially set. Then, add details with contrasting colors and finish with a sealing layer to enclose fillings and create a smooth surface. Keep your workspace 10°C cooler than the chocolate’s working temperature for precision.
When adding fillings, wait until the shell layer forms a "skin" but hasn’t fully set. Gloria's Cake & Candy Supplies suggests using specialized filling tools for consistent results, especially with cream centers or ganache.
"If we put a wax paper liner down on the metal sheet pans just before placing the mold on it that it seems to give enough of a buffer that the mold fully releases."
Lastly, always cool molds with the open side facing up to avoid trapping heat inside the cavities.
Creating great candy starts with having the right tools and using precise techniques. From silicone to polycarbonate molds, each type serves a specific purpose in candy making. Keeping these tools in good condition through proper cleaning and storage ensures they perform at their best.
Whether you're working on detailed chocolate pieces or straightforward hard candies, having dependable equipment matters. Maintaining your workspace at a steady 20°C is also key to achieving consistent, professional results. Shops like Gloria's Cake & Candy Supplies provide essential tools like filling equipment, thermometers, and melting pots designed for reliable performance.
Success in candy making is a mix of skill and preparation. Taking care of your molds and using the right techniques can extend their lifespan and improve your results. With the proper approach and tools, you can turn candy making into a craft that’s as beautiful as it is tasty.