Sheep-shaped chocolate, Summer 2005. Made with Jacque Torres dark chocolate with infused earl grey ganache. This mold approaches replicating a 3-dimensional shapes the same way as the original ‘Lamb of God’ bread mold, splitting the form in half. At the time I’ve only seen one-sided chocolate, cake, jello molds in the market and designing a multi-dimensional mold was a very interesting challenge for me.

Here’s the process:
This was the second sheep-shaped exploration. A chocolate mold is devised from a vacuum-formed machine. First a positive is made and cut in half. Then mounted on a board for vacuuming.

This is a PETG food safe plastic.

Some simple engineering was applied to secure the mold while the chocolate cools and sets.



This is part of the ‘Sheep-shaped Cuisines’ series. Back to the main page.