Silicone Chablon Stencils
Silicone chablons are available in round, square, petal, paisley and butterfly shapes.
They are easy to use and create even and consistent results. They can be used with
chocolate, candy coating, and cooked sugar. Chocolate transfer sheets are a great product
to use with chocolate and the chablons to create beautiful truffle sandwiches. Using
the chablons with cooked sugar is a way to produce beautiful, glass-like pieces
to decorate a special cake.
How to use the chablon stencils with isomalt:(Shown above on the blue tile cake.)
(Instructions taken from the book Cooked Sugar Art
2 cups isomalt
1/2 cup distilled water, or water from the tap; distilled water has fewer impurities
Distilled water or water from the tap for brushing down crystals
Food coloring, optional
1/2 teaspoon flavor, concentrated or oil, optional
Heavy saucepan with lid
Strainer or skimmer
Large pan with ice water (base of saucepan should fit inside)
Microwave-safe bowls (A silicone muffin pan with the cups cut apart works well for
containers as well as silicone cupcake holders.)
Locking bags for storing, or a sealing machine, if not all sugar is used
- Prepare Isomalt
It is best to work in a cool room with low humidity. In a heavy saucepan, whisk water
into isomalt. Heat on medium low and stop stirring for the rest of the process.
When mixture becomes clear, skim off foam with strainer. Dip a clean brush into
water and gently brush the inside perimeter of the saucepan with wet brush, slightly
above the boiling sugar. Continue skimming the foam and washing down the sides of
the saucepan until the syrup is completely clear. The impurities are not harmful
for consumption, but by removing the foam, the resulting syrup will have more clarity
and strength. When crystals are washed from the side and syrup appears clear, place
thermometer in pan, and cook to 250 degrees. Add food coloring if desired. Continue
cooking on medium heat to 340 degrees. Immediately remove pan from stove and plunge
into cold water for a few seconds to stop the cooking. Gently stir in flavor. Cover
for two minutes to be sure the flavor is infused into the syrup. Pour syrup into puddles
on parchment paper or a silicone mat to cool. Store the puddles in locking bags, storing
flat without pieces in each bag touching each other. Better yet, vacuum seal the pieces in bags.
Place bags in airtight containers with silica gel. Keep puddles for several days.
- Molding Instructions:
1. Lay chablon on non-textured silicone mat or parchment paper.
2. Break up isomalt puddles and place in silicone bowls with a spout or silicone cupcake holders.
3. Microwave at 5 second intervals until a liquid state.
4. Pour melted isomalt syrup slowly into the chablon cavities. Allow cooked sugar to fill in entire cavity. Slightly overfill
cavity to create rounded top.
5. Allow cooked sugar to completely cool. Remove finished
product by gently pressing on pieces and pulling chablon away.
How to use the chablon stencils with chocolate:
Silicone is a great product to use with candy because chocolate releases easily
and it withstands the heat of cooked sugar. Silicone chablons are templates that
create several small disks perfect for decorations and candies. Silicone sheets
allow you to create your own design, great for monograms and cake toppers.
Instructions for using with tempered chocolate or candy coating.
1. Lay chablon
on chocolate transfer sheet.
2. Pour approximately 2/3 pound melted candy coating
or melted and tempered real chocolate over the chablon, fillling the first row on
3. Smooth with a confectionery blade or other straight edge, spreading
at an angle.
4. Slide transfer sheet with chablon onto a cookie sheet and place
in refrigerator for 5 minutes.
5. Invert and remove transfer sheet.
6. With gloved
finger press gently to remove chocolate pieces. Use this confectionery blade to
ease in spreading chocolate in remove all excess from the chablon. (AC-SPREAD)
Make delicious and adorable truffles using the chablons and chocolate transfer sheets.
1. Prepare disks following instructions above and set aside.
2. Melt one pound milk chocolate (important to use a high quality chocolate with cocoa butter). Cool to at least 98Â°.
3. Whip 1 cup of heavy cream until it holds a soft peak.
4. Add whipped cream to the warm chocolate, a little at a time, stirring with a spoon.
5. When all chocolate is added, stir in 1/4 teaspoon salt and 1/4 teaspoon vanilla.
6. Chill in refrigerator until mixture is firm but not stiff (5-20 minutes). Beat with a spoon only until fluffy. Do not overbeat.
7. After the truffle mixture has chilled 5-20 minutes, pack mixture into a pastry bag fitted with a #21 tip.
8. Pipe truffle mixture on top of one disk. Place a second disk on top of the piped truffle mixture.
More Projects Using the Silicone Chablon Stencils
(Click on the images for instructions)