L'Epicerie is proud to introduce the Cacao Barry Polycarbonate Molds. These professional molds bear shapes of some of the best European designs, helping quite a few of the best pastry chefs in the world achieve excellence. If properly used and cared for, they will last a lifetime as some of these chefs can testify:
"These moulds are the easiest to use on the market with a great variety, incomparable shine and durability. Every day I still use the moulds I bought in 1985! They still give me the same results as the brand new ones."
Pascal Janvier Barry Callebaut Chocolate Ambassador - Fleur de Cocoa - Los Gatos California.
"Some of my first professional chocolate molds I ever bought were Cacao Barry 26 years ago. I am still using them today!!! I must have turned these molds thousands of times. They are very high quality."