[Sca-cooks] I need help in how to use antique mold

[Huette von Ahrens]

Hi!
Last weekend, I went antiquing and found a
wonderful old pansy shaped mold.  The store I
found it in said it was an old chocolate mold.
But it looks more like a butter mold to me.
But regardless, it is an iron mold, with three
one inch in diameter pansy forms, with a hinge so
it has to be used book-style.  One side has the
top of the flower and the other has the bottom.
The mold doesn't lock, so you can't lock it and
then pour in whatever you want to mold.  As far
as I can figure out, you either have to pour in
your chocolate and then fasten somehow the top to
the bottom.  Which is why I think it might be a
butter mold in that you could put in semi-hard
butter and press the two sides together to create
a pat of butter that is a 3-D pansy.

Does anyone on the list know what I have and know
how to use it?  Is it really a chocolate mold?
Or a butter mold?  Or ????  Could I use other
items in it like almond paste?  Or suger paste?
Or ... ???

Unfortunately, I don't have a digital camera and
can't post a picture of it.

Thanks for any help.

Huette


=====
Blessed are they who can laugh at themselves for they
shall never cease to be amused.

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