decoStick Step by step CASTING TECHNIC FOR DENSE PRODUCTS

An idea by Gabriele Bozio Delmastro

For decosil^® becomes a moulds collection for creating geometrically shaped finger food with stick, both for standing buffet or table. These moulds can be used with liquid products such as chocolate, sugar, mousse, bavarian cake mixture, icicle, jellies fruit or pasty products as ice cream, marzipan and meat, fish or vegetarian tartar.

It is a food-grade silicone mould composed of two parts. A base in soft translucent silicone…

…and a removable closing band made of harder black silicone, which gives more stability to the mould (LOCK).

It also solidly locks and supports the sticks and it allows you to fill the mould with pasty products without letting the stick moves. It prevents liquid leakages and it allows to easily extracting the subject from the mould without deforming it. There are partial fissures in the lower part of the decoStick^® moulds, to facilitate the faster cooling of the compounds in the blast chiller.

Place the black silicone lock on the mould base.

Insert the support (in this case there are mini sticks for chocolats) into the fissures on the side by sliding them to the final position (approximately half the length of the form).

Completely fill the shapes, let the mixture to flow in a natural way; for particularly dense compounds, let slightly vibrate the mould in order to release any air bubbles. To pour the mixture into the moulds you can use a piston funnel…

Let slide in the inner to the desired position for the regular keeping of the support in the product. It is recommended the penetration for at least one third of the length of the form.

With the spatula, in almost parallel position to the mould, press firmly within the forms the compound. Tilting the spatula, smooth the forms eliminating the excess compound.

To prevent that air from the chiller can ruin the surface of the product, protect it with a sheet of Ideabrill^® baking paper or acetate well adhered. Then proceed with the blast chiller at -40° C until complete hardening of the product.

When the product is well refrigerated, remove the protective paper.

Remove the lock from the base.

Thanks to the elasticity of the silicone used for the base, the extraction of the single forms is simple and immediate. If the product is properly refrigerated, the mould remains perfectly clean, ready to be reused.

Completely pull out the forms and finish the product decorating it as you wish.

Chocolate snacks with dried fruits.

Snack of chocolate with nuts and Cremini simply decorated or covered with chocolate or crunchy grains, packaged and presented next to the cash register is a very interesting product for the so-called 'instinctive sale'.

Small snacks covered and decorated with elegant silk-screen printing for a eat up and different from the classic dessert; made in different shapes and flavors sold as a small confectionery, they are very popular as an alternative to pastries or take away snacks, for tasteful occasions.