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Description:
About this item:
Review:
4.4 out of 5
87.50% of customers are satisfied
5.0 out of 5 stars Great for Viral Dubai Chocolates
I bought these to make the viral Dubai pistachio chocolate bars. I thought it’s so much better than making one large bar because then everyone in my family could have their own bar and the pleasure of cracking it open. Breaking open the bar is half the fun, so with the large mold, one only one person gets to crack it open, this way everybody can crack open and eat their own bar.It’s just the right of amount of thickness and the portion size is perfect.
5.0 out of 5 stars Excellent for Knafeh Bars
This is an excellent product and served our purpose of making knafeh bars perfectly.
4.0 out of 5 stars Good
Make sure you do a good amount on sides, if not they will break when getting them out of the silicon.
5.0 out of 5 stars Can use for so many things!
The media could not be loaded. I really love this silicone mole because nothing will stick to it, of course I got it to make the Dubai bar!And it is perfect because you will have just enough for the filling for it to be perfect!You could also use this to make soap, you could use this to make rice crispy treats, and so more, and the best part is that it comes with these little plastic packages that you could put your treats in and has a little glue tab that you peel off so that it will be sealed.And comes with a scraper that works really well.So if you’re like me and really want to make the Dubai by this is perfect size and thickness.
5.0 out of 5 stars Designed for refrigerated or frozen bars
This came very compact and I had to cut it apart—the mold was all folded up but unfolded easily but is a little flimsy, being very flexible. Once I used it, however, I saw that its thinness and extreme flexibility is by design, as it makes delicate refrigerated bars unmold easier. I didn’t have kunafa pastry, nor pistachio butter, so decided to play with materials I had, namely soda crackers and a mixture of peanut butter and tahini. The nut mixture needs to be runny, which peanut butter, even when heated, is not, so therefore I added nearly an equal amount of tahini, honey to taste, a dash of salt (I was using fresh ground peanuts), and a little coconut oil to get it to a consistency that I could easily pour and spread.Now, since these molds are flimsy, I had to put it on a small cutting board (which I reserve for desserts) covered with wax paper to put in the freezer between steps. I drizzled them with milk chocolate first, then lined them with dark chocolate. I used a small spatula for this rather than the included scraper. it’s easy enough to pour chocolate in and spread it around to the sides of the mold without needing to fill them up and pour out the excess. Between each layer, I’d stick the cutting board with the mold in the freezer (you could also use the fridge, but I don’t have space in mine) while I prepared the contents of the next layer. I prepared the peanut/tahini layer and spread that carefully over the crackers (forgot to take a picture of that step), and finally, after melting more chocolate, topped off the bars by pouring in more dark chocolate to finish them. They do not have to be completely filled to work. After chilling, I unmolded the bars onto wax paper on top of the chilled cutting board.They had barely set up but it still worked because these molds are so flexible—that’s what made me realize these were really designed for cold bars, because it was pretty easy to unmold them.This includes 100 small plastic bags with a adhesive seal on one end. I used them, but man, it was much harder to get the bars into the bags than it was to get them out of the mold! They barely fit, and to get them in, I’d have to stand the bar on its side and slide the plastic sleeve over the top, like putting a tight pillowcase on a thick pillow. I should have let them set up longer, because they smeared a little, but it’s okay. The bags keep them nice and contained until ready to eat, and can act as a holder for the bar, since it melts quickly in the hand, being untempered chocolate with coconut oil added. They are delicious, though, and rich—my husband and I split one after I made them, and we realized that they are quite filling. I think this mold would work well with frozen treats such as making ice cream sandwiches, too, so I may try that next!
5.0 out of 5 stars Can use for different desserts
I use this for making candy bars all the way to lemon bars. Sturdy silicone. The foods release without breaking stickiness or leaving any food behind. Pretty good quality.
1.0 out of 5 stars just silicone.
It's show it's a candy bar. But when I receive it, it's just a silicone.
5.0 out of 5 stars Good size- easy to clean
I love the size of this bar mold. I got it to try an online recipe for frozen bars. They work out to be the perfect serving size for frozen treats! Easy to clean and easy to reuse.
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BABORUI 1 Inch Chocolate Bar Mold for Dubai Chocolate Bar Pistachio, 6 Cavities Silicone Chocolate Bar Mold Deep with Wrappers Scraper, Thick Candy Bar Mold for Filling Kunafa Chocolate Bar
BHD4631
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Product origin: United States
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