【Vacuum Pressure Forming】Chocolate Dessert Artistry: Endless Replications in 5 Minutes!
International pastry chef Philip Khoury, the resident pastry chef at Harrods in London, integrates innovative techniques into his kitchen to design various classic desserts. Khoury uses vacuum pressure forming technology to create large "chocolate desserts" themed around "blooming flowers," and after the initial design, proceeds with small-batch production.
Traditional custom molds typically require 8-12 weeks of preparation, with an average cost of NT$37,000 per mold. Khoury collaborated with Mayku's lead designer, Agustín Arroyo, to design a 3D model of a flower in Fusion 360 software. The main concept involved designing multiple grooves in the base to accommodate the size of the petals. The petals are then inserted into pre-designed slots according to their size, forming a natural, budding chocolate flower.
Endless Replication of Chocolate Petals
First, to create the most crucial core component, the "chocolate petals," a 3D printer is used to make the petal model. Khoury places the 3D printed petal into the Mayku Multiplier vacuum pressure former. Unlike the previous FormBox vacuum former, the Multiplier boasts double the suction power and forming size, allowing for a wider variety of objects to be created. 
By lifting the handle of the Multiplier vacuum pressure former, you can choose to first insert a raised frame, and then place the 3D printed model in the center of the frame, simulating the creation of a traditional mold box.
Next, using specialized vacuum forming sheets, the machine is set to heat. Once it reaches a certain temperature, the plastic sheet softens and sags. At this point, simply press down the handle to begin vacuum forming. A custom mold can be produced every 5 minutes, and by repeatedly inserting new vacuum forming sheets, identical petal molds can be replicated endlessly.
Mayku's newly designed Multiplier desktop pressure former features comprehensive upgrades in its heating system, downward pressure, and forming size. Even objects with 90-degree straight edges can be perfectly fitted! (Click here to see: New Multiplier: Four tons of downward pressure, double the forming size!)
Using vacuum forming technology to create dessert molds eliminates the need for outsourcing and allows for testing any design idea with minimal cost and time. While traditional outsourced custom molds typically take 12 weeks, Khoury's application demonstrates that creativity can be realized into a finished product within 48 hours. The successful applications of vacuum forming technology in desserts are numerous, showcasing its highly effective technical brilliance!
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