View Exhibit

Chocolate Egg Mold

Display: Sweet Inventions
Culinary Technique: forming

Date: c. 1900

Dimensions: 9.5" h x 2.25" w x 7.25" d

This mold formed a hollow egg, which used less material than a solid chocolate egg required and thus could sell for a lower price. The metal frame latched the mold's two halves, and the divider kept the chocolate from leaking. The mold was then secured into a spinning machine, a rotating wheel about five feet in diameter, whose centrifugal force caused the chocolate to climb up the mold's interior walls. Today, such molds are made in stainless steel, aluminum, or plastic.