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Chocolate Molds / Cookbooks
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Chocolate Sheets/Candy Molds
Student Kits
Used to made individual chocolate candies.
Melt some chocolate add some flavoring, ganache or nuts and you have your own choclate creations.
Sizing Chart
Made from transparent poycarbonate -
This enhances the shine, unmolding and cleanup. Very durable. 10-1/8" x 6-7/8"
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Heart: 32/sheet - 1-1/3" x 1-1/3" x 1/8"
Small Heart: 36/sheet
Square Flower: 36/sheet -
1" x 1" x 3/4"
Disclaimer
Diamond: 40/sheet -
1-38" x 1" x 3/4"
Flower: 38/sheet -
1-1/2" x 1-1/4" x 3/4"
Links
Heart w/ Flower: 4/sheet -
3-15/16" x 4-1/8" x 9/16"
Rectangular Plaque:
Assorted: Round, Oval, Losange: 36/sheet
Square: 28/sheet
Half Walnut:
Tulip Rectangle:
Different Shapes: 24/sheet
Pastry / Baking Books
Presented to you by the renowned culinary school, Ecole Lenotre and originally published in French. These English translations contain recipes and illustrations with step-by-step photos. They use a very concise and innovative approach, in an easily understood manner, covering the how-to and why.
Fine
Decorations
Ices &
Ice Creams
Chocoate
Desserts 2
Brunch
Buffets
Breads &
Viennese Pastries
Fruit
Desserts
Dessert
Buffets
Chocolate
Desserts 1
FINE DECORATIONS: Using tools initially designed for sugarwork: New decorative uses in confectionary, breadmaking, cooking, catering, chocolate & ice cream.
FRUIT DESSERTS: An innovative approach to using fruits from patisserie & confectionary into the realm of cooked dishes, 68 original recipes including cocktails.
ICE & ICE CREAM: Matching flavor, form & color. Covering ice cream technology, basic recipes, ice cream & sorbet mixes, ice-sweets, ice cups & ice dishes.
DESSERT BUFFETS: Practical advice on management, technology & basic recipes - from petits fours to large creations & children's buffets.
CHOCOLATE DESSERTS 1: Contrasting flavors, materials & textures. From classics to molded sweets, candied fruits to artisan confectioner-chocolates & more.
CHOCOLATE DESSERTS 2:
BRUNCH BUFFETS: Practical advice on management, technology, hygiene & basic recipes (gravies, roux, stuffing, pastries & doughs) & decorations.
BREAD & VIENNESE PASTRIES: The recipes couple originality with modernity while keeping with tradition. Symbols indicate when the product is best eaten.
Service / Quality / Knowledge
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