Windmill and Diamond Holographic Chocolate Bar Mold Silicone, Rainbow Light Effect Chocolate Bar Deep Thick Molds for DIY Candy Dessert Baking, Candy, Wax Melts, Cake Decoration (Rectangle)

It works great, you can make filled chocolate with this and it truly does transfer the holographic image perfectly on chocolate’s and gummy’s. Would recommend for anyone looking for a little flare to stand out from other chocolate bars.

Absolutely cute! I bought them to make candle melts. I was worried the design wouldn’t come back after washing them from the first use but it did. You get that design every time you use it. Very easy to clean, just soap and warm water. They are thick molds so makes them easy to use.

These chocolates are simply amazing 😍

It works! Melted some chocolate into these molds and have a nice, rainbow finish. It makes a thick bar of chocolate however; I would pour to about half for an easy snap. It's easy to use, and seems durable, although I have only used it once. It does not stick to the chocolate at all.

This mold is pretty cool, but after I wash it, the chocolate doesn't show the holographic well.

These work so well and look amazing! Make sure to use chocolate melts that are going to be shiny when they are set. I'm going to be making homemeade chocolate bars to take to all sorts of events now, I know they'll be a hit!

When this product arrived, it came with instructions that explained how to use this for resin not chocolate. No where on the box, or instructions does it say it is food safe which has me concerned. At least that is what was sent to me. It also says do not use it with heat, but I know from experience that resin gets hot and guess what else is hot, melted chocolate. The bottom is very thin. The product is not sturdy at all. So, quality is lacking in sturdiness. I can't see this lasting at all. If you plan on using this as a chocolate mold, use it at your own risk. Another note about the holographic chocolate, there is a very specific way to attain the holographic design which is not provided in the instructions. If you are using chocolate that has real cocoa, you will need to go through a tempering process with that chocolate before pouring. That is essential to get the design to appear. You'll need the chocolate to be cooler than normal when you do pour it. "Chocolate melts" are usually not real chocolate so if you are using those tempering may not be required. Holographic (a.k.a. diffraction) molds show every flaw: Too warm → blurred or dull hologram Not tempered → streaks, bloom, weak shine Wrong release temp → pattern sticks or pulls

I love this!! I didn’t believe it would work, then I panicked when the directions only mentioned using this mold for resin. I was very pleasantly surprised! The chocolate looks amazing

Fick ej produkten men blev återbetald efter jag begärt detta.

They don't work, poured tempered chocolate into them and there was no holographic effect, just some little ridges

🇧🇷 O material do molde pega sujeira facilmente, espero que isso não seja algo proposital para fazer os clientes comparem mais. Todos os padrões funcionaram muito bem. Espero conseguir fazer minhas vendas com esse produto.

Molde perfeito! Comprei para fazer um experimento de física. Fiquei com receio porque muitas avaliações não eram boas, mas uma delas deu a dica necessária para funcionar, que é temperar adequadamente o chocolate. Lavei a forma com água e sabão com muito cuidado e deixei secar sem passar mais nada antes de colocar o chocolate derretido. Comprei chocolate nobre, aqueci até 45 °C, resfriei até 32°C e transferi para o molde holográfico. Deixei esfriar até 26 °C, mas moro em lugar muito quente e o jeito, para finalizar, foi levar para a geladeira para endurecer. Deixei por cerca de 15 min, para não correr o risco de formar uma camada de água na superfície, já que, se isso acontecer, o efeito colorido não pode ser visto. Quando retirei do molde, o chocolate estava duro e o efeito luminoso aconteceu perfeitamente - fiz fotos e vídeos. Depois disso, levei sem cobrir para a geladeira (deixei por horas) e acabou formando a tal película de água e o efeito deixou de acontecer. Da próxima vez, vou testar embalar antes de deixar na geladeira. O fato é que, para o fenômeno da interferência da luz acontecer, a ranhura que se forma na superfície deve estar livre de água e ela não pode derreter. Então, se você mora em lugar frio e pouco úmido, vai dar super certo e o seu chocolate vai poder ficar fora da geladeira, mas, se mora em lugar quente, você vai se divertir com a beleza do doce por pouco tempo. De um jeito ou de outro, vale super a pena comprar. Eu vou comprar mais uma.

No instructions, but then read articles chocolate needs to be tempered. Heated cooled to 29c then up to 31 then let cool slightly. Do not pour too warm, results not good. Allow to cool results in much better finish