The dariol moulds collection holds 10 individual dessert moulds for panna cotta, creme caramel, puddings, timbales and portioned savoury moulds. The range is aluminium and anodised aluminium in plain and fluted shapes, supplied by Chef Inox and Bakemaster, and suits patisseries, restaurants, cafes and catering kitchens plating individual desserts.
Capacity is the main decision, because a dariol mould sets the portion size and a set needs to hold the same volume for consistent plating. Shape is the second choice, as a plain tapered mould turns out a clean cylinder while a fluted mould gives a ridged, more decorative finish. Material affects release and durability: anodised aluminium resists staining and releases cleanly, which matters for set desserts that are turned out onto the plate. Trade pricing and Australia-wide delivery apply.