Chef Antonio Bachour's Chef has worked with Pavoni Italia to create a line of polycarbonate molds that are an extension of his vision and insight into his creativity. The shapes in this series go beyond the classic and challenge the norms of traditional molded chocolates with unique lines and distinct curves. They can be used traditionally with no added color or. in the style of Chef Bachour. with an eclectic assortment of colors and varying patterns. Whatever you arrive at. you are sure to impress your clientele with this series of molds that represent an evolution of style in the world of chocolate.
Antonio Bachour is an award-winning American pastry chef. who is globally recognized for his distinct style and exceptional use of color. He has spent the last several years showcasing his talents on social media. building a following of professionals and enthusiasts alike. When he is not in his Miami-based Bachour Pastry + Bistro. he is teaching and sharing his knowledge base with pastry professionals the world over. His constant travel mirrors his perpetual pursuit for excellence and has led him to be named one of the top ten pastry chefs in the world.
- Mold Size: 275mm x 135mm | 10.82 x 5.31
- Cavity Size: 28mm x 28mm x 18mm | 1.1 x 1.1 x 0.70
- Weight per Cavity: 10g | 0.35oz
- Number of Cavities: 21
Antonio Bachour is an award-winning American pastry chef. who is globally recognized for his distinct style and exceptional use of color. He has spent the last several years showcasing his talents on social media. building a following of professionals and enthusiasts alike. When he is not in his Miami-based Bachour Pastry + Bistro. he is teaching and sharing his knowledge base with pastry professionals the world over. His constant travel mirrors his perpetual pursuit for excellence and has led him to be named one of the top ten pastry chefs in the world.
I am really proud of having designed together with PAVONI ITALIA. the new pralines molds Bonbons inspired by Nature. One praline evokes the flexuous flow of a river. another one recalls a rock smoothed by the wind. That is the way Bonbons molds came into the world. Landscapes in miniature. a bonsai full of wonders. for pralines precious and refined like jewelry. Beauty is in the small things. -Chef Antonio Bachour
