Seabass Farce Mold

€45.00

A high-quality silicone mold with the skin of a Seabass, in high resolution. This mold contains 1 shape and is made of 100% food grade silicone. The mold can withstand a temperature between -40 °C and +200 °C. The mold is therefore suitable for both the (shock) freezer and the oven.

*Additional you’ll get a hardcopy recipe card by chef Mike Klaassen and Arjan Speelman, from Ciel Blue**, with the recipe for making their Seabass farce!

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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3D Molds

Product description

*Additional you’ll get a hardcopy recipe card by chef Mike Klaassen and Arjan Speelman, from Ciel Blue**, with the recipe for making their Seabass farce!

Sizes and shapes
Size per shape:
Number of shapes:
- Number of shapes: 1 pc
- Size per shape: 21 x 21 x 0.5 cm
- Weight: 0.300 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: M02-168919 Prices excl. VAT

Chasing the Seabass

After keeping it under the sea for a long time, it’s finally available! This realistic seabass skin mold is truly one of a kind. Fill the mold with your own farce and made it to look as lifelike as possible! Now, you can bring the striking appearance of seabass skin to the table. Unsure how to prepare the fish farce? We include a recipe card from Bocuse d’Or candidate Mike Klaassen, in collaboration with Ciel Blue**

Collaboration

About the Chefs

Mike Klaassen, former Bocuse d’Or candidate, came up with the brilliant idea of creating a Farce Mold from sea bass and turbot. He was given the opportunity to develop this idea further by Arjan Speelman, executive chef and manager of Ciel Blue** at Hotel Okura Amsterdam. Currently, Mike serves as the Chef de Cuisine at Ciel Blue, having previously gained extensive experience at a remarkably young age at restaurants such as Restaurant Amber** in Hong Kong and The French Laundry*** in California