It works well. I had some difficulty getting them out the mold without breaking them but it might have been me rushing. Worth the price.

This were the perfect size, but like others say, a very big pain to use. The King's cross should be slightly deeper in the cavity so to make it thicker and thus easier to actually get it to work. Mine was a mess and kept breaking and I was careful and have experience. It only allows a skim coat of chocolate which just isn't enough.I got frustrated trying to get all the pieces removed from the molds and had to make numerous attempts to get unbroken ones for a set, sometimes 'gluing' the broken piece back on because of all the time it was taking. Silicon is nice for larger cavities, tiny work like this would be better to have the hard plastic molds.Unless you are extremely patient and don't mind making numerous moldings to get a few good ones, I caution you to reconsider.

I got an order for a chess cake. These were just perfect for using with candy melts to make sturdy and realistic chess pieces. I also liked the small size, as the cake was only a 6" cake.

These were a little hard to get out of the molds but easy to use

Please note these are very small. King/Queen pieces about one and a half inches. Pawn a little under one inch. I purchased to use with dark and white chocolate for a chessboard cake

This mold belong nowhere near a kitchen. It might work for resins but it is not a candy mold, well not a chocolate mold. First the pieces are so tiny. With the exception of the rooks, every single piece snapped coming out of the mold. I eventually did a batch by overfilling the molds and they pieces came out but were so misshapen they couldn’t be joined together for a 3D piece. Total waste of time.Skip they silly things and order the clear hard plastic molds with larger pieces and save yourself some heartache.I admit I did not try this product with pectin based candies so it may work for that but definitely not a chocolate mold.

I used these to make chocolate chess pieces. I believe it is impossible to ever get the cross on the King piece. The king comes out fine, but never will the cross as it's too thin on the cross part of the mold. The rooks are the easiest. The pawns can be tricky, but you can get them out whole with patience. First, when you wash and dry chess molds, either air dry or use a lint free towel. Do not try to dry with a paper towel or you will get lint on the silicone mold. Make sure they are completely dry since water can make chocolate seize. When melting chocolate, do not overheat! I used a double boiler and had the water on simmer. Keep stirring with a silicone spatula (do NOT use a wooden spoon). Have molds ready on a baking tray. I used a sandwich size ziplock bag and opened it over a pint glass to fill with the melted chocolate. Cut a very small corner off the bag after filling and before pushing the melted chocolate into the corner. Carefully squeeze into the molds just slightly overfilling. I used the back of a paring knife and gently spread into the molds. I found it is better to not over scrape to try to flatten and even out. The main thing is to get it flat, but if you press too hard it leaves the chocolate just below the top level and you want them as full as possible especially with the pieces like the pawns, bishops and knights that have a neck and are thin anyway. Place tray in refrigerator for no more than 15 minutes. Set your timer. When you go to pop them out take your time and DO NOT push from the bottom or top, but try to lay the back of the mold across your entire finger and press the entire chocolate piece out at one time. If you try to push the pawn from the top or the bottom you will break the neck. If you have time you can fill only the end pawns and try that. I "glued" my pieces together with melted chocolate and let sit to harden. After that I used a sharp paring knife to carefully trim any excess. I used the Merken's melting chocolate and the white wafers did much better than the dark chocolate wafers and the white looked smoother. Next time I will melt some 72% Ghirardelli chocolate chips for the molds. I did that before and they looked and tasted better than the Merkens. My plan is to use the dark chocolate chess pieces on top of a Ghirardelli white chocolate caramel square and alternate and use the white chocolate chess pieces on top of a Ghirardelli dark chocolate square. (A 6.1 oz bag of Ghirardelli squares has 12 individually wrapped chocolate squares that can be used for the chess board) The Ghirardelli squares are 1.75 inches squares and are flat on the back, but a bit concave on the front. I turned mine over and used the flat back. If you used a 14" square pan you can fit 8 squares across to simulate a real chess board. I plan to frost cupcakes with chocolate frosting and some with white frosting and alternate the white and dark chocolate. For example, I frosted a cupcake with chocolate frosting, placed a Ghirardelli white square on the frosting and placed a dark chocolate chess piece on the white square securing with some melted chocolate or frosting. The dark and white chocolate makes a good contrast.Yes, the molds should have more room in between the pieces, but with time and patience it can be done. You will break some pieces, but you can "glue" them together with the melted chocolate. But with practice you'll get most of them out whole. Take your time and do it ahead of the time you need.

The bigger pieces are great and can be done w/o much difficulty. But for the pawns and queen's crown, you have a lot of time and patience to repeat, repeat, repeat, and even then not sure you could successfully get all the pieces. The issue is that the necks on most are too small and causes breakage at that joint usually causing you to end up with two pieces. If you have the time and proper tools, you could meld the pieces back together, but you would have to make sure the area is smoothed out when done. I ended up revamping my plan and stuck with only the bigger pieces. They are definitely nice looking, just difficult with the smaller chess pieces.