Chocolatiers break the mould with vacuum forming technology

Independent chocolatier Paul A Young and pastry chef Damien Wager have taken their crafts to the next level by creating unique designs through the use of Mayku’s vacuum forming technology, FormBox.

The mould-making technique, which offers a greater quantity of custom produce at a cost-effective rate, allows not only artisanal chocolatiers but chefs of all food trades to elevate the presentation of their dishes.

Using the Mayku FormBox, Young was able to take charge of the whole production process without having to use an external factory or designer, cutting costs and granting him far more creative licence. As such, he designed a series of geometric, 3D-printed forms which were made into moulds that could then be replicated in seconds, meaning he could react creatively with his ideas and push the boundaries.

“Designing chocolates with the FormBox meant I didn’t have to go to a mould maker and I could use trial and error while at work, moulding with chocolate as I developed resulting in a very artistic and style-led product,” says Young, who started his career working for Marco Pierre White at Quo Vadis and Criterion before opening his first shop in Islington. In true artisanal fashion, Young and his team make all of their creations by hand in small batches with fresh ingredients at every stage.

Meanwhile, Damien Wager – a self-taught pastry chef and founder of Edible Art Patisserie – uses FormBox to produce imaginative moulds for chocolates, often based on fruit and other distinctively shaped objects, that he would not be able to make otherwise. His latest creations include a life-like banana-shaped inverse banoffee pie and lime-shaped key lime pie.

“You can make whatever you want: if you press a Yale key down into the mould, it will come out exactly the same!” he explains. “I can think of 40 different moulds I’d love to make if I could only find the objects.”

Wager also teaches cookery and delivers pastry making classes to amateurs and professionals across the UK.

Alex Smilanksy, CEO of Mayku, describes how FormBox can benefit today’s chocolatiers: “The more that chocolatiers can set themselves apart from their competition with unique, exciting products and great service, the more successful they will be and the more market share they will be able to win back from larger retailers.

Mayku are committed to helping artisan chocolatiers and small food retailers by providing industrial-grade manufacturing and design equipment at a fraction of the size and cost, and developing a community of small businesses to provide support, advice and resources to any entrepreneur or artist looking to thrive.”