Style K587 Twisted Rectangle K588 Ridged Rectangle K589 Stepped Rectangle

Size of Forms (mm) 14 x 37 x 19 15 x 37 x 15 17 x 37 x 17

Number of Forms 21 21 21

K593 K594 K595

Style Tilted Oval Spiral Tower Pinwheel

Size of Forms (mm) 32 x 23 x 19 30 d x 19 30 x 30 x 18

Number of Forms 21 21 21

Style K599 Tiered Dome K600 Tall Gothic Triangle K601 Tall Cube

Size of Forms (mm) 31 d x 20 22 x 21 x 28 18 x 18 x 28

Number of Forms 21 24 24

K590 K591 K592

Style Bolt Pulse Domed Pinwheel

Size of Forms (mm) 16 x 37 x 16 17 x 37 x 17 30 d x 18

Number of Forms 21 21 21

K596 K597 K598

Style Tri Cube Ridged Cylinders Knot

Size of Forms (mm) 22 x 22 x 20 26 d x 16 26 x 23 x 21

Number of Forms 21 21 21

Style K563 Indented Rectangle K564 Bridge K565 Sharks Tooth

Size of Forms (mm) 30 x 18 x 15 32 x 16 35 x 20 x 15

Number of Forms 30 30 30

K566 K567 K568

Style Trunk Abstract Terrain

Size of Forms (mm) 30 x 18 x 15 30 x 18 x 15 30 x 18 x 15

Number of Forms 30 30 30

K569 K570 K571

Style Thumbprint Volcano Drop

Size of Forms (mm) 32 x 19 x 15 32 x 22 x 15 30 x 30 x 15

Number of Forms 30 30 24

K572 K573 K582

Style Cats Eye Ornament Twist

Size of Forms (mm) 32 x 24 x 15 34 x 25 x 15 38 x 20 x 17

Number of Forms 30 30 28

Style K551 Grooved Rectangle K552 Oval Grooved Top K553 Timbale

Size of Forms (mm) 20 x 30 20 x 30 32.5 d

Number of Forms 36 32 18

K550 K547 K548

Style Cylinder Peaked Mound Mini Square

Size of Forms (mm) 20 d 25 x 30 15 x 15

Number of Forms 36 36 108

Style K549 Pinstride Cube K545 Twisted Cylinder K546 Lined cube

Size of Forms (mm) 22.5 x 22.5 25 d x 20 20 x 20

Number of Forms 24 54 54

K300 K528 K909

Style Rose Design Large Hearts Tear Drop

Size of Forms (mm) 34 x 30 x 20 30 x 35 30 x 40

Number of Forms 24 18 24

K500 K501 K503

Style Fluted Round Dot Bar Pineapple

Size of Forms (mm) 36 x 18 35 x 25 x 18 35 x 25 x 20

Number of Forms 24 28 24

K203 K535 K518

Style Leaf Oval Stripped Square French Oval

Size of Forms (mm) 39 x 24 x 15 28 x14 20 x 43

Number of Forms 32 28 32

K301 K536 K303

Style Fluted Oval Interlocking Turban

Size of Forms (mm) 37 x 23 x 15 10 x 10 x 5 28 x 21

Number of Forms 36 28 40

K513 K514 K506

Style Ridged Pyramid Tilted Cone Gift Box

Size of Forms (mm) 40 x 40 x 40 35 x 40 30 x 30 x 20

Number of Forms 18 24 24

K305 K306 K307

Style Dome Log Cherry

Size of Forms (mm) 30 x 20 35 x 18 x 16 30 x 22

Number of Forms 32 44 32

K310 K311 K308

Style Pyramid Leaf Oval Swirl

Size of Forms (mm) 26 x 26 x 22 30 x 29 x 18 33 x 26 x 20

Number of Forms 32 24 32

K507 K504 K509

Style Cherry Victorian Fleur Diamond

Size of Forms (mm) 30 x 25 43 x 25 x 25 45 x 30 x 25

Number of Forms 28 24 24

K317 K200 K202

Style Elegance Kugelhopf Bud Bar

Size of Forms (mm) 35 x 25 30 x 18 32 x 17 x 17

Number of Forms 32 35 36

K206 K207 K209

Style Ridged Dome Square Diamond

Size of Forms (mm) 30 x 18 26 x 26 x 15 37 x 26 x 13

Number Forms 40 36 28

K515 K516 K517

Style Madeleine Fleur de Lys Coffee Cup

Size Number of Forms (mm) of Forms 30 x 36 32 30 x 35 28 25 x 33 32

K113 K114 K115

Style Coffee Bean Mini Hearts Bar

Size of Forms (mm) 22 x 15 x 8 22 x 21 x 8 24 x 16 x 11

Number of Forms 78 60 56

K520 K521 K522

Style Hexagonal Oblong Triangle Log

Size of Forms (mm) 35 x 40 13 x 45 22 x 30

Number of Forms 20 36 28

K554 K555 K560

Style Round Swirl Gothic Triangle Twisted Log

Size of Forms (mm) 29 d x 18 33 x 33 x 15 38 x 25 x 12

Number of Forms 24 24 20

K575 K574 K561

Style Twin Peaks Square Pages Split Rectangle

Size of Forms (mm) 30 x 25 x 15 29 x 29 x 12 30 x 24 x 12

Number of Forms 24 18 24

K556 K557 K562

Style Wave Rectangle Crest Indented Slope

Size of Forms (mm) 33 x 25 x 12 30 x 23 x 18 30 d x 20

Number of Forms 24 24 24

Style K558 Tiered Square K559 Split Oval X110-M Sail Curve

Size of Forms (mm) 30 x 30 x 12 35 x 27 x 12 33 x 25

Number of Forms 24 20 20

K211 K212 K110

Style Bar Geodesic Dome Leaf

Size of Forms (mm) 31 x 21 x 11 30 x 20 160 x 40 x 5

Number of Forms 36 40 15

K578 K200 K580

Style Notched Dome Step Half-Pipe

Size of Forms (mm) 30 x 25 x 15 29 x 29 x 12 30 x 24 x 12

Number of Forms 24 18 24

Style K579 Slot K586 Notched Rectangle K577 Notched Cylinder

Size of Forms (mm) 30 x 25 x 15 30 x 24 x 12 30 x 25 x 12

Number of Forms 24 24 24

Chocolate Alphabet Mold

Style K542 Rectangular Tablet Size of Forms (mm) 22 x 15 x 8 Number of Forms 15 Makes all 26 letters each. 1.5" high x 0.25" deep. Mold measures 5.25" x 10.75". K906

2- Piece Magnetic Truffle Molds

Two pieces (bottom & top) are held together by magnets. Pour chocolate into holes on top and let set. Put filling in with pastry bag and tube. Then seal. When ready, separate top & bottom pieces. Each mold is 11" x 7". Filling holes are 0.35" across. Made in Italy of food safe, rigid plastic. K859 Round textured. 1" diameter. K858 Round smooth. 1" diameter.

Chocolate Cup Mold

Makes three coffee cups each. 2.75" diameter x 1.37" deep. Made from food safe, rigid plastic. Mold measures 5.25" x 10.75". K908 Large K543 Medium

Assortment
4 each of 6 designs: Fluted round, triangle, heart, snail, walnut & shell. 2.75 approximate diameter of each cavity. 24 cavities total. K511

Spoon-Shape Chocolate Mold

10 spoon shapes, each 4.5" long. K531

K541 K540 K907

Style Chocolate Mold Chocolate Mold Chocolate Mold

Size of Forms (mm) 110 x 40 115 x 33 127 x 38

Number of Forms 8 8 8

Style K584 Twist Bar K585 Notched Rectangle

Size of Forms (mm) 35 x 27 x 12 30 x 30 x 12

Number of Forms 20 24

Chocolate Molds for all occasions

The superiority of chocolate, both for health and nourish ment, will soon give it the same preference over tea and coffee in America which it has in Spain Thomas Jefferson

Magnetic 2-Piece Chocolate Molds

Two pieces (bottom & sides) are held tight by magnets. Pull them apart and line the bottom with a transfer sheet. Put back together and fill like any other chocolate mold. Each mold measures 5.37" x 10.75" x 0.62" high. Chocolates come out approximately 0.5" high. Made in Italy of food safe rigid plastic.

K851 K852 K853

Style Oval Round Square

Size of Forms (mm) 30 x 20 25 25

Number of Forms 28 28 28

K854 K855 K856 K857

Style Tear Drop Frame Fluted Round Small Heart

Size of Forms (mm) 30 x 22 35 x 30 35 33 x 33

Number of Forms 28 15 15 15

Textured Chocolate Decorating Sheets

Clear, flexible plastic with raised designs. Create beautiful, 3-dimensional look to chocolates, strips, cakes, and presentation pieces. Each sheet 10" x 16". Sold in packs of 5. B974-A Crocodile B974-E Checkerboard

Perfect Culinary Geometrics

These silicone molds are a great, way to quickly prepare uniform shapes out of sweet and/or savory food preparations. Withstands temperatures from -50 to +500 C (-58 to +482 F), it can be used in the oven, fryer, microwave, steamer. Freezer dishwasher safe. Ideal for making large quantities of snacks, finger food and aperitifs, in precise shapes without extensive preparation or effort needed. Use them to beautifully set off plates and buffets. Also practical for transporting items to off sit events. 11.5 x 7.5 overall.

M606 M607 M608 M609 M610

Style Oval Round Square Rectangular Doughnut

Size of Forms (mm) 1.25 d x 0.8 2.2 d x 0.5 0.9 x 0.9 1.4 x 0.6 x 0.6 1.18 d x 0.4 d x 0.5

Number of Forms 49 54 54 54 40

Easter Chocolate Molds

Chocolate is a divine, celestial drink, the sweat of the stars, the vital seed, divine nectar, the drink of the gods, panacea and universal medicine. Geronimo Piperni, quoted by Antonio Lavedan, surgeon in the Spanish Army, 1796

Rabbit With Basket

2 piece mold (front and back). Produces 13.5" figure. K830

Egg Molds
Each mold produces half eggs.
EGG LENGTH CAVITIES

K800 K801 K802 K803 K804 K805 K806 K807

2.12" 4" 6" 8" 12" 16" 25" 30"

12 8 3 2 1 1 1 1

10

Rabbit with Backpack

2 piece mold (right & left sides) produces 1 rabbit 9" tall. K820

Standing Rabbit
1 Piece mold, 734" tall. Produces 2 halves. K835

Classic Sitting Rabbit- large

2 piece mold (front & back) produces one figure 9" tall, 5" wide. K833

Classic Sitting Rabbit- Medium

One-piece mold (left & right sides) produces one figure 7" x 5.75" wide. K834

Big Eared Rabbit

2 piece mold (front & back) produces 6 rabbits 5" tall. K832

Chocolate Machines

Strength is the capacity to break a chocolate bar into four pieces with your bare hands and then eat just one of the pieces Judith Viorst

Table Top Chocolate Temperer

Thermostat controlled heat unit melts up to 8 lbs of chocolate. Cooling fan, one stainless steel bowl and plastic scraper included. Dimensions: 12.5" high x 14.25" wide. 110 volts. P110 P110-B Extra Bowl Stainless steel. P110-S Extra Scraper Plastic.

Chocolate Tempering Machine Commercial A simple way to melt, temper and hold chocolate. Hot air melts chocolate and then maintains it at a proper temperature. A digital display (in Celsius only) and a thermostat offers temperature range of 20 to 60 C. The stainless steel frame is insulated for efficiency and temperature regulation. Easy to remove and clean stainless steel pan with a 26 pound (12 kg) capacity. This machine can also be fitted with stainless steel probe (item number P394-P, sold separately) for a more accurate temperature reading. Made in France. 110 volt 300 watts, Heat source: electric coil. P394 Probe for P394 Chocolate Tempering Machine Commercial This probe works in cooperation with chocolate tempering machine (P394). It conveniently hooks up to the machine and allows you to read the actual temperature of your melted chocolate in the digital display rather then the machines set air temperature. P394-P

12

AIRMASTER Air Brush

This classic air brush is lightweight, dependable, quiet and easy to use. The airbrush is 5.5" long and made of nickel plated brass. The compressor operates on 110 volt with adjustable air pressure. P237

Chocolate Sprayer
Turbine powered system for high air volume and low pressure. The result is a finer spray with less overspray. The nozzle on the hand gun has adjustable pattern size (0.25" to 6"), 3 different shapes, and adjustable air control. Great for showpiece and production work. 115 volt, 10 amp, 15 foot hose. P240 P240-A Extra Spray Can

Chocolate Utensils

Chocolate: Here today... Gone today Anonymous

laser (non-Contact) Thermometer

With infrared laser sighting. Measures surface temperature up to 4 feet away. Ranges -4 to 605 F, -20 to 320 C in 0.5 resolution. Light weight & easy to use. 6-1/8" long. Powered by 9-volt battery (included). 5 year warranty from manufacturer. U783-A

laser (non-Contact) Thermometer

With infrared laser sighting. Measures surface temperature up to 4 feet away. Ranges -25 to 400 F, -30 to 204 C. Light weight & easy to use. 7-1/2" long. Powered by 9 -volt battery (not included). Limited 1 year warranty. U782

Wood grain Tool

For making wood grain designs on chocolate. Perfect for Buche de Noel and other cakes. Made of food-safe rubber. 6" long. B905-15

Acetate Sheets
Excellent for chocolate work. Easy to handle. Shiny surface. Won't dull finish of chocolate. Non-stick. 15.87" x 24". Packed 100 to a carton. B861 100

14
Chocolate Spatula
For spreading or smoothing melted chocolate. Great for wiping chocolate molds. Also for making curls. Stainless steel, semi-flexible blade. 7" across. Plastic frame and handle. B950

Deglon offset Flexible Spatulas

Extra flexible blade. Stainless steel and plastic handle. B906-19 7.5" x 1.5" blade B906-15 6" x 1.37" blade

a. Chocolate Dipping Fork Set

10 piece set. Sturdy stainless steel with wood handles. 8" long. B677
b. Petit Four Dipping Set

4 piece set. Sturdy stainless steel with wooden handles. 8" long. B677-A
b

Chocolate Fork
Four piece set. B989

Chocolate Cutter Set

6 pieces in carton, strong tinned steel, 1" diameter x 2.75" high. T253

Chocolate Books

The greatest tragedies were writen by the Greek Sophocles and English Shakespeare. neither knew chocolate. Sandra Boyton

The Art of the Chocolatier: From Classic Confections to Sensational Showpieces Ewald Notter

NEW

A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter. Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-The Art of the Chocolatier is the most complete and comprehensive guide to chocolate-making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces. L1762

Chocolate & Confections - formula, theory, and technique for the artisan confectioner Peter P. Greweling, CMB
Master confectioner Peter Greweling of The Culinary Institute of America has at last produced the bible of artisan confectionery. It is a comprehensive guide to the ingredients, theory, techniques, and formulas needed to create every kind of chocolate and confection. Illustrated throughout with nearly 200 striking full-color photographs and illustrations, Chocolates & Confections provides a comprehensive foundation in confectionery. It offers accessible explanations of theory as well as illustrated step-by-step guidance on technique, from tempering chocolate to candying fruit. 388 pages. Hardcover. L1691

Chocolate By Ramon Morat

It is difficult to describe the artistry of Ramon Morat but this book certainly does him justice. Mr. Morat is a genuine chocolate expert. In his new book he presents a synthesis of all the considerable knowledge he has gained over the years. He shows the multiple ways it is possible to apply and combine the real star in this book: Chocolate! Recipes for breakfasts and snacks, drinking chocolate, jams and creams, bonbons, turrons, snacks, individual cakes, plate desserts, petit fours, products and techniques. Ramon Morat's Chocolate is a must for any professional in the chocolate industry. 613 pages. Hardcover. In Spanish and English. L1693

16

Rose's Heavenly Cakes By Rose Levy Beranbaum

Rose Beranbaum's continues to impress chefs with her signature easy-to-follow style and meticulously tested (and retested) recipes that lead to consistent results. She oers detailed instructions, without being intimidating, while providing superb and accessible recipes for 100 simply wonderful cakes. The cakes are for a variety of occasions; from exceptionally delicious butter and oil cakes, sponge cakes, and mostly flourless cakes and cheesecakes, to charming baby cakes and elegant wedding cakes. Beranbaum even prescribes to specific ingredients which she reviews in a helpful glossary to simplify her process even further. This book is a perfect opportunity for chefs to obtain some solid pastry advice and to see how a well executed recipe can lead to flawless results. Hardcover 512 page Contains 100 full-color photos. L1734

Siete: Seven Masters of Spanish Patisserie

Chefs Paco Torreblanca, Oriol Balaguer, Jordi Pujol, Ramon Morat, Carles Mampel, Miguel Sierra, and Jacob Torreblanca represent Siete. This book is an excellent way to obtain an insight into how seven of Spains finest pastry chefs revolutionize and develop their craft. This is a stellar collection of over 50 base recipes, plus the recipes of each component that make up a vast array of progressive desserts. They are seven of Spains pastry champions, and more. Their careers have not stopped evolving and they remain at the forefront of Spains, and in some cases, modern patisserie around the globe. With seven unique personalities, styles and approaches, these chefs have been selected because they represent Spains progression in the pastry movement. They all hold the title of Best Master Artisan Pastry Chef of Spain (MMAPE), but what seems more important is their a great respect for the trade, perfection as an objective, constant evolution, and unlimited will to grow and share knowledge. Hardcover, 327 pages, Over 300 color photos. L1749

www.jbprince.com