Saving food
- Thread starter Norbert
- Start date
madmanmoe64
Well-Known Member
If I understand you want a non edible copy of a chocolate bar?
A silicone rubber mould should do fine for that.
Then you can cast it in whatever you want. If it's just going to sit on a shelf I would experiment with plaster, it's cheap and if you do the moulding right it will have a nice shiny coat, similar to a chocolate bar. You just need to get the colour right.
If you've never done moulding before there are plenty of resources online, just look for 'one part silicone mould' or 'silicone dump mould'
A silicone rubber mould should do fine for that.
Then you can cast it in whatever you want. If it's just going to sit on a shelf I would experiment with plaster, it's cheap and if you do the moulding right it will have a nice shiny coat, similar to a chocolate bar. You just need to get the colour right.
If you've never done moulding before there are plenty of resources online, just look for 'one part silicone mould' or 'silicone dump mould'
Hazelrah
Well-Known Member
Smooth-On, Inc. - Mold Making & Casting Materials Rubber, Plastic, Lifecasting, and More
Always a good place to start...not only to get materials but they have a ton of online tutorial videos as well...
Always a good place to start...not only to get materials but they have a ton of online tutorial videos as well...
You can buy the rubber direct from Smooth-On.
Smooth-Sil 940
You will need an accurate electronic scale, preferably in grams to measure the stuff out before you mix it. I would highly recommend trying to find a distributor in your area so you can go in and ask them questions about how to use it. If you do not have a local distributor you might be able to call Smooth-On direct and ask them your questions. There are also videos on their site and YouTube on how to make rubber molds in general.
If you just want to make a mold so you can make a copy to display but not eat you can use a less expensive rubber.
Smooth-Sil 940
You will need an accurate electronic scale, preferably in grams to measure the stuff out before you mix it. I would highly recommend trying to find a distributor in your area so you can go in and ask them questions about how to use it. If you do not have a local distributor you might be able to call Smooth-On direct and ask them your questions. There are also videos on their site and YouTube on how to make rubber molds in general.
If you just want to make a mold so you can make a copy to display but not eat you can use a less expensive rubber.
Something occurred to me this morning and then two things just now:
1. There is a chance that the chocolate you want to copy will be damaged when you remove it from the mold.
2. If you do not use a food safe rubber then do NOT eat the chocolate after you make the mold of it.
3. Does this count as recasting?
1. There is a chance that the chocolate you want to copy will be damaged when you remove it from the mold.
2. If you do not use a food safe rubber then do NOT eat the chocolate after you make the mold of it.
3. Does this count as recasting?
