Maltitol Egg Mold

€20.00

A high-quality silicone mold shaped like Egg, perfect for making a Egg sugar shell. The mold features a single shape and is made from 100% food-grade silicone.

This mold is capable of withstanding temperatures ranging from -40°C to +200°C, making it suitable for use in both (shock) freezers and ovens.

Worldwide shipping
Trusted and used by more than 5000 Chefs
2 year warranty
Made in the Netherlands, for the best quality
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Product description

A high-quality silicone mold shaped like Egg, perfect for making a Egg sugar shell. The mold features a single shape and is made from 100% food-grade silicone.

This mold is capable of withstanding temperatures ranging from -40°C to +200°C, making it suitable for use in both (shock) freezers and ovens.

Sizes and shapes
- Content: 56 mL.
- Number of shapes: 1 pc.
- Size per shape: 4.5 x 4.5 x 5.5 cm
- Weight: 0.2 kg
Delivery & shipping

All of our products are handmade to order. We produce everything on demand and therefore the waiting time in production may vary.

Shipping times:
NL/BE (1-2 working days),
DE (1-2 working days),
Europe (2 working days),
Worldwide (3-5 working days).
What’s in the package?
Inside the package, you’ll find your product carefully wrapped in our exclusive packaging paper, along with a personal thank-you card. We’d love it if you shared your culinary creations with us – it always brings a smile to our faces!

Article number: M02-161436 Prices excl. VAT

Egg or not too Egg 🥚

Chef Mike Cornelissen created an entirely edible egg with a shell made of maltitol, filled with coconut espuma and liquid mango yolk. He designed a mold without a filling hole to ensure the shell’s shape. Here’s the recipe:

300g isomalt
100g maltitol
100g sugar

Mix ingredients, heat to 155°C, cool to 130°C, pour into the mold, rotate to coat, pour out excess, let harden, and store. Goodluck!

Mix all ingredients and add to a saucepan, heat the sugars until they reach 155 degrees celcius. Let cool down to 130 degrees celcius and pour into the mold. Rotate the mold so the sugar mixture covers the surface area of the mold. Pour out the excess sugar and let it harden. Gently remove it from the mold and store it dry for later use.

MoldBrothers TestKitchen Special Product

About Our Testing Laboratory

The MoldBrothers TestKitchen, led by head chef Mike Cornelissen of Restaurant Rijnzicht*, was established to maintain a constant connection with culinary innovation. It serves as our gastronomic lab for creating inspiration and ensuring all our products offer exceptional experiences. Made by chefs, for chefs, we explore nearly impossible techniques that consistently deliver remarkable results—including this TestKitchen Special product!