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Chocolate World Signature Moulds, download PDF here...

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Signature Moulds - Your wish is our demand

Chocolate World is proud to present some of its ambassadors to you. These chefs have an extraordinary passion for chocolate and their urge to innovate and their job seriousness, stroke with the proile that Chocolate World aspires to.

Philippe Vancayseele

Philippe Vancayseele has been passionated by chocolate since his childhood and therefore became quickly captivated by the variety of flavours and origins of this sweet delicacy. Moreover, at an early age he was eager to learn everything about the history and production of chocolates. After the successful completion of his studies in pastry, and specializations in chocolate and confectionery at the Culinary Institute (COOVI-PIVIT) in Brussels, he worked for several quality chocolate makers in Belgium. He has always shared the passion and enthusiasm that he has for the product, first as school teacher and since 1994 as global technical advisor for chocolate producer Callebaut. It gave Philippe the opportunity to expand his knowledge and creativity on a top level. Meanwhile Philippe travels around the world, visiting trade shows, competitions and special events, to share his knowledge and passion for chocolate with you

Ryan Stevenson

After his apprenticeship, from 1999 to 2005 Ryan made several experiences abroad as Patissier at Priestely's Gourmet Delights in Brisbane, Australia and then in London at the Royal Horseguards Hotel and at the Lanesborough Hotel.
In 2005 he came back to Belgium as Chocolatier at "Planète Chocolat" in Brussels, then as Patissier at "Comme Chez Soi" in Brussels. Actually he is Patissier at "Le Saint Aulaye" in Ixelles

Stephane Leroux

After a long experience in pastry, chocolate and obtaining the title of "one of the best craftsmen of France" in 2004 and runner up World champion in the USA., Stephane Leroux is currently international consultant for the company Belcolade and author of various professional works. The recipe that he presents in collaboration with Chocolate World for the creation of the Bamboo mould combines the sweetness of raspberry and the subtile acidity of Uzu. Simple but effective for its form as much as for its taste

María Cienfuegos

As a global company well-known for its innovativeness, Chocolate World wanted to pay a tribute to the small city of Baracoa, its 500-year chocolate tradition and its unique position as being part of the chocolate trail, but
especially to the people of Baracoa. The idea was launched to create an exclusive Cuban signature mould with a Cuban artist. María Cienfuegos Leiseca was selected and she was much honoured to become a Chocolate World Ambassador by creating -assisted by the young Belgian chocolatier Jitsk Heyninck- her own signature mould, inspired by the Cuban chocolate tradition. The concept finally adopted, consists of a unit of 4 separate tablets which will enable the chocolatier to combine different Cuban flavours into one delicious creation of his own

Diego Lozano

Diego Lozano started in his career as a chef when he was only thirteen. He developed a huge passion for
gastronomy. In the beginning he prepared the familiar recipes, little by little he felt the need of preparing more elaborated meals. As time went by Diego created an interest for pastry and especially for chocolate.Diego also has numerous awards that he has earned trough his career:Best chocolate sculpture in MS Trophy 2009, Finalist World Chocolate Masters 2009, 1st placed Top Tec 2007 and other well deserved prices

Ernst Knam

Pastry chef Chocolatier and creative artist. Anyone who has had the chance to appreciate one of Knam's creations will use many wondrous descriptions of his expertise, but only those who know him can fully understand the ways in which he distinguishes himself from the others. When Ernst Knam gets involved in a project, he will fully dedicate himself to it and pays attention to every single detail. He will get right down to the soul of it. His success has been derived from his sensibility and his inspiration. Born in Germany, but Italian in his soul, Ernst Knam, after finishing his education at the Gualtiero Marchesi's court, begun a solo career at Antica Arte del Dolce, close to the center of Milan. Here he acquired his 25 years of experience and explored much on his travels, that inspired him to use different spices and fruit for their varied taste, fragrance and color

Yves Thuriès

Chocolate World is proud to announce that we have signed an exclusivity contract with Mr Yves Thuriès, patent holder of the licensed model "Chocolat Macaron". Chocolate World is the only mould producer in the world that can offer you the wonderful Macaron moulds. We created three different 'handmade'-looking designs in one mould.

Roger Van Damme

Roger Van Damme prefers to be called pastry chef rather than chef, even though he creates inventive, refreshing new courses, whilst never losing track of the harmony of taste. He possesses a great creative power and has a large background with regards to the newest inventions in kitchen technology. These aspects, now and then complemented by miniscule transfers, result in masterful experiments, in which taste and texture flow together into scrumptious dishes. Through this harmony, unexpected nuances are changed into optimized taste revelries.