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By Peter Greweling and Culinary Institute of America
Published 2007
Inexpensive thin plastic molds that are virtually disposable are also available. These molds are capable of turning out good-quality chocolates, but they are not durable and are not well suited to repeated use in a production setting. If one of these molds is needed for a special occasion, and is not likely to be used frequently, it is worthy of consideration. Inexpensive chocolate molds are also ideal for casting plaster imprinters for starch molding. (See Starch-Molding Technique and Theory.)
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