“Gummy” shape designed in collaboration with Antonio Bachour, multi-award-winning Executive Pastry Chef at St Regis Bal Harbour and contributor in So Good Magazine 10, who in 2011 was named one of the ten best pastry chefs in America.

• Mold Size: 400mm x 300mm | 15.7″ x 11.8″
• Cavity Size: 118mm x 33mm x 42mm | 4.7″ x 1.3″ x 1.7″
• Weight per Cavity: 89ml | 3 Fl Oz
• Number of Cavities: 15