Review on 🍫 homEdge Break-Apart Chocolate Molds: 4 Pack Food Grade Non-Stick Silicone Protein & Energy Bar Molds by Jerry Crist

I have used many silicone molds in fancy shapes, but seahorse tails often break, owls often get a broken face, and lotus flowers, chocolates were too big to be bitten off, and others Shapes they are sometimes stubborn. As a rule, I managed to circumvent the mentioned obstacles in one way or another. Squares seemed the most reliable and easiest to me, but cleaning each small cubic indentation takes a lot of time. But THESE FORMS SWING. They are the easiest to clean, the most reliable in terms of cleanliness and professional appearance, and the chocolate pops out so easily. I only make raw chocolate where cocoa powder, cocoa butter and other flavors (e.g. organic orange butter) are blended in a food processor, poured into a mold, frozen and then removed. For this method and these ingredients I was very satisfied.