HUGE Ladies High Heel Chocolate Shoe Mould

• Each half piece is approx. 8" x 5" x 1¼" (200 x 125 x 31mm)
• 2 cavities per mould.
• This mould takes approximately 2 pounds of chocolate to make a solid 3-D high heel shoe.
• Due to the size/depth of this mould, you can create a hollow chocolate shoe or fill with ganache/filling if you fancy it!
• The moulds are made from top quality, durable plastic and can be reused.
• All plastic chocolate moulds are approved by FDA.
• Hand wash only, NOT dishwasher safe.
• Safe to 120°F (48°C).

How to Create Solid Shoe :

Cut the mould in two sections along the cut lines. The two cut pieces make up 1 full 3D high heel shoe when joined together, comprising one 'left hand' and one 'right hand' side pieces. Pour melted chocolate into the right hand side section (you will need enough to make sure you cover the full 3D surface), clamp the corresponding left hand piece using fold back clips and then rotate the 3D mould to achieve an even chocolate coverage. Leave to set for say 30-60 seconds and then rotate again, continue until all the chocolate is set and the moulds are fully covered.

Place the clamped moulds into the fridge for approximately 15-20 minutes or the freezer for 5-10 minutes to allow the chocolate to set. The setting time will vary for larger moulds like this one so it may need longer in the fridge.

Remove the mould from the fridge / freezer. To release the chocolate, turn the mould over and gently push the back of the cavity. Take care not to damage the chocolate pieces as they fall away from the mould, you can release the chocolates over a tea towel for 'soft landing'.

How to Create Hollow Shoe: 

I also used this mould to create a hollow chocolate shoe.

Take care when cutting the mould, I used a small scissors to achieve the cut. It was tricky, particularly around the curved sections, so make sure to take your time. You do not want to cut too much off or you will not get the desired shape. Add your tempered chocolate to the mould and rotate to achieve even coverage. Keep rotating until you are satisified that you have created a strong chocolate shell all round. This can take a while with such a big mould. It took me approx 15-20 minutes.

Place the clamped moulds into the fridge for approximately 15-20 minutes or the freezer for 5-10 minutes to allow the chocolate to set. The setting time will vary for larger moulds like this one so it may need longer in the fridge.

These Chocolate Moulds are also suitable for making soap, ice, marzipan, sugarpaste and plaster of paris pieces!

Tips & Care: These Chocolate Plastic Moulds are made from durable plastic and can be reused time and time again; ensure care is taken not to damage or scratch the plastic and your moulds will continue to give you stunning results each and every time.

To clean your Chocolate Moulds: Hand wash in luke-warm water, rinse and thoroughly dry before reusing.

Recommended Temperatures: The recommended maximum temperature for these Chocolate Plastic Moulds is about 120°F (48°C). These moulds should NOT be used for boiled sweets (hard candy) or other hot ingredients.

Material Information: These Plastic Chocolate Moulds are made in the USA using PETG (Polyethylene Terepthalate Glycol). PETG is a food contact approved material and is also eco-friendly (as it is fully recyclable). All plastic chocolate moulds are approved by FDA (Food & Drug Administration). The FDA is an American agency for Health and Human Services responsible for protecting and promoting public health through the regulation and supervision of food safety.