Spheres, Domes and Half-Spheres Silicone Moulds

What can you make with silicone sphere and dome moulds?

Thanks to our selection of non-stick moulds in the shape of domes and spheres of professional quality, you can make a whole range of sweet and savoury recipes like a chef. Very versatile, the sphere and dome moulds are used to make a wide range of dishes. Indeed, with this shape you can stack layers, create chocolate shells, make original cakes, mousses or pies. They are also ideal for the presentation of your preparations. Spherical or domed desserts are very attractive and eye-catching.

Maé Innovation offers you a wide selection of moulds to make your spheres or half-spheres. Moulds with stripes, geometrical, smooth, mini or to share… All you have to do is make your choice according to the size and shape you want for your recipes. You can find sharing moulds with only one cell which will allow you to make delicious sphere-shaped sharing cakes. But also moulds with up to 96 cells for mini domes! Let your imagination run wild with new, original and innovative recipes!

Discover our recipe idea : The Lov’coc Dome to share

How to make a beautiful chocolate shell?

Chocolate is one of the most popular products for making spherical or dome-shaped desserts. Below, we give you the keys to success for making chocolate shells.

YOUR HALF-SPHERE OR DOME MOULD:

First of all, you need to choose your dome mould. It is thanks to the shape of the mould that you will be able to obtain pretty shells with or without stripes, in mini or standard size. For this purpose, we advise you to choose a professional dome and half-sphere silicone mould from Maé Innovation. With silicone and its qualities, you are guaranteed to succeed in making your chocolate shells.

STEPS FOR THE PREPARATION OF YOUR CHOCOLATE SHELLS:

To make a shell, melt the chocolate in a bain-marie and mix with a spatula. Then, pour a tablespoon of liquid chocolate into the half-sphere and spread it evenly. Do the same with all the half-spheres. Alternatively, fill them all with chocolate, swirl them around a bit until there is chocolate all over the mould, then discard the extra chocolate by simply turning the mould over. Leave to cool for 10 minutes and then apply a second layer. Leave to cool for another 15 minutes and brush the half-spheres a third time. Leave to cool for at least 20 minutes before removing from the mould.

If you want to make filled spheres, heat the remaining chocolate (you don’t need to use a lot, two tablespoons is enough). While the chocolate is liquefying again, fill one half of the sphere with a scoop of ice cream, fruit, or similar. Dip another half-sphere briefly into the liquid chocolate to stick it to the half-sphere and its container. You can then dip the whole ball into the chocolate again so that you can stick it on a plate. If you want to serve the balls later, you can stick them in the freezer and fix them on the plate later.

Recommendations for the use of sphere and dome moulds

DESIGNED FOR FOOD CONTACT, ALL APPLICATIONS:

Dome & spheres moulds are made from 100% premium silicone and are suitable for food contact. Maé silicone moulds comply with the specifications of article 6 of the decree of 25 November 1992 for use with aqueous and acidic foods, as well as fatty foods for which the 85/572/EEC directive provides a reduction coefficient of 3 or more (bakery products, pastries, confectionery, fruit, fish, cheese, chocolates, ready meals, etc.).

PRECAUTIONS:

• Do not use sharp or abrasive tools or accessories.
• Do not bring the trays and moulds into contact with a flame. The risk is the simple disintegration of the material since it is self-extinguishing.
• Adapt the firing times and temperatures to the oven used. It is recommended to use a perforated support (perforated aluminium plate or grid).
• This list is not exhaustive and does not replace the precautions and tests necessary for each use. The list is provided for information purposes only and does not commit Maé, in particular with regard to the life of the mould.

The advantages of Maé Innovation dome and spheres moulds

• Premium food grade silicone for intensive and professional use: our moulds are designed for professionals, our high quality silicone allows our moulds to have a long life.
• Resistance to extreme temperatures: the silicone dome & sphères moulds are suitable for baking up to +280°C and for mechanical freezing up to -40°C or cryogenic freezing down to -100°C with certain precautions.
• Easy unmoulding: thanks to the non-stick qualities of our silicone, unmoulding your desserts will not be a problem. You will obtain perfect shperes without any risk of breakage.
• Easy to clean: the cleaning process of Silmaé moulds is very simple and fast.
• Made in France: all our silicone moulds are made in our workshop in La Ville-aux-Dames.
• Guaranteed food conformity (European and American standards in force)
• Suitable for use on automated production lines: with the dosing centres common to many Silmaé, our moulds are suitable for all your machines.
• 1 mould = several uses: our silicone moulds can be used to prepare different recipes.