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Worked well. Held up strong over the years. Would buy again

This product is excellent. I use it for making candies and gummies and it comes out excellent every time. Easy to use.

These are sturdy and deep making them useful for many different types of foods from gummies to cookies. They are deep. Definitely worth the money.

These molds work great, easy to remove and easy to clean, my only reason for only 4 stars is my personal preference, I wish they were bigger. The molds hold .2 oz each, I wish they would hold 1 oz.

These are perfect. I use them to make wax melts. Perfect size for what I use them for. Super flexible and easy to clean. Can be used for many things. The quality is amazing. I really recommend them.

Great product exactly what i expected

Qualität und Optik sind gut :-) der beschenkte hat sich sehr gefreut

pas mal je dis pas mal

I've only used this product twice so far, but I like it. I've several resin pieces with this mold. I like the vein stem details, they show up really well on my pieces. I'm really happy it came with two molding trays. One I've been using for resin pieces. The other I am saving for a future baking project. The mold is very flexible so it was easy to demold my resin pieces. It washes out well with warm water and dish liquid soap.

These molds are just adorable. And it comes with 2! I have one put away for if I ever make candy, and I have another one I use for making epoxy resin crafts. The details come out beautifully and the resin pieces pop right out of the silicone mold without use of mold release spray. I've used the mold multiple times and it is still in like new condition. The only thing I would change is maybe the color could be white or just something lighter because the brown is very dark so it makes it hard to tell how my pieces are going to turn out - but if you are using these as intended for candy then that shouldn't be an issue for you. These arrived on time and as described, nicely packaged. They came in an envelope in my mailbox. If I needed to buy these again, I would and I would also recommend them to others. Happy molding!

These are absolutely wonderful chocolate molds! I made infused chocolates with these, they slipped out incredibly easily, and the design/ details were literally perfect on each chocolate. My recipe was something I divised on my own after reading and watching several articles and video how to's..............I decarboxylated my flower material for 35 minutes @ 240 in the oven, on a cookie sheet. I then infused the decarboxylated material into cocoa butter, using the double boiler method with my large pyrex 8 cup, for 3 hours on very low heat, then strained out the material. Before straining, I had set up another pyrex with 60% chocolate chips, and I plopped that in the deep pasta pan I use as my double boiler, as I lifted out the infused cocoa butter cup. Once the chocolate was melted(with stirring as it melted of course) I added the still warm, and fluid, infused cocoa butter, and gently stirred it, until well combined. I worked quickly pouring the chocolate into the molds, as it begins to thicken right away as it begins to cool. I over poured a few of the first leaf molds, but it was simple to smooth them out by running a warm butter knife over it, scraping it evenly across the top. I warmed the butter knife in the hot water from the double boiler to help keep the chocolate fluid while smoothing the tops. My ratios for everything was as follows: 1 ounce of flowers infused into 8 ounces of organic, raw, unrefined cocoa butter, then strained through a cheesecloth while still fluid, and blended thoroughly, into 8 ounces of 60% organic dark chocolate, melted on low heat.The chocolates were absolutely delicious as far as taste goes, and their appearence was glossy, with just the right consistency once hardened, a nicely soft chocolate, but not too soft. I did keep these in the fridge due to the natural components. The 60% dark chocolate in this recipe can be replaced with vegan chocolate, white chocolate, milk chocolate, semi sweet chocolate, etc. The material I infused into the cocoa butter requires fats to draw out the desired constituents, and this is why cocoa butter is a good choice. You cannot infuse directly into the 60% chocolate, as it will sieze and you'll end up with a grainy mess that is impossible to strain . On a side note: I also made these using pistachios and dried cranberries, the trick is to fill the leaf half way, lightly place your add in (I used 2 pistachios and 5 dried cranberries per chocolate leaf), and then fill the rest of the way immediately. Don't wait until the first half cools, as you'll find that the two halfs will not stick. The trick is to quickly place the nut, seed, dried fruit on that just poured first half, and use an incredibley light hand to ensure they do not sink completely. If they do sink, it's honestly alright, they still look cool. But I liked this way because the design comes out perfect, and you get a surprise nibble of yummy pistachios and dried cranberries! Okay I have spent too much of my life writing this review! But it took me some experimenting to get a yummy and beneficial smooth chocolate, so I figured I'd share, and maybe save someone else the internet searching, video watching, and chocolate making I did!

Ottimi: morbidi e resistenti, possono essere usati per fare qualsiasi cosa: ghiaccio, biscotti, candele o sapone. Non si rovinano né con forti escursioni termiche né con detergenti o soda. Non presentano né errori di stampaggio né difetti generici.