Tomric Systems: The Chef Collection

Professional Molds Designed and Inspired by Professional Chocolatiers.

At Tomric, we are inspired every day by the creativity and talent of our customers. When we design a new mold, we can only imagine the amazing creations chocolatiers around the world will bring to life with the molds. We started the new Tomric Chef Collection as a way for some of the most talented and innovative chefs and chocolatiers in the world to create molds that are a direct reflection of their own creativity and culinary style.  Each mold is a clear representation of the chef, and we hope their designs will inspire others to create beautiful and innovative chocolate pieces with these unique molds.

Chef Collaborators

About the Chefs and the Inspiration Behind the Designs

Every single mold in the Chef Collection was created in collaboration with the chefs themselves. The designs were specifically developed to showcase each chef’s creativity and are inspired by their passion for chocolate, vast experience in the industry, and their personal lives.

About Kriss: Named one of America’s Top 10 Pastry Chefs in 2017, Kriss Harvey has worked in the pastry departments of some of the country’s finest establishments, including The Ritz Carlton in Washington, D.C., NoMi in the Park Hyatt Chicago and at Bartolotta Ristorante Di Mare at the Wynn Resort in Las Vegas. His passion and skills for all things chocolate were honed in the revered kitchens of Oriol Balaguer, Emmanuel Ryon, and Christopher Felder. Currently, Kriss calls California home and leads the team at andSons in Beverly Hills.

Kriss Harvey’s inspiration for this mold came from seeing soap bubbles in his sink. He wanted to recreate this idea in a piece that had both a shiny and matte finish at the same time.

This mold was inspired by Kriss’s love of the ocean and by the Eames Elliptical table in his home in Marina Del Rey – which was inspired by the longboard surfers off the California coast.

For this design, Kriss was inspired by the beauty of Barcelona…specifically the unique quatrefoil design found on the sidewalk tiles. They are also designed to be easy to polish, shell, and release.

Similarly to the quatrefoil design, Kriss wanted to transform a simple geometric shape into a mold design with increased depth and softened edges. The goal again was to make polishing and coloring easier.

For this honeycomb mold, Kriss wanted a more versatile honeycomb design that could be used to make full bars, centerpiece designs, or even as simple decor for plated desserts.

Kriss wanted a design to remind people “it’s okay to fall in love with chocolate every day!” Each piece is large enough for two filled centers…perfect for sharing with a loved one or eating on your own.

About Dimitri:

Fayard began his culinary training at the Lycée Pardailhan in Auch, France, and traveled to the United States in 1998. Since then, Fayard has worked in some of the best culinary institutions in the country, including François Payard’s New York City Shop, the Bellagio Hotel in Las Vegas, the Ritz-Carlton Corporate Hotel in Atlanta, and the Hotel Sofitel Water Tower. In 2003, he opened his own Pastry Shop, Vanille Pâtisserie.

About the Mold: Dimitri’s design for this mold was inspired by a presentation made by Francisco Migoya on how he uses repetitive shapes to create an overall cohesive look. This mold was designed in a way where the two triangle designs are mirroring each other. When arranging the bonbons, you can create a larger triangle using six bonbons.

About Brian: Brian Donaghy is the Corporate Chocolatier and Innovation Center Director for Tomric Systems of Buffalo, NY.  Brian has been with Tomric for over 10 years and is responsible for the coaching and training of Selmi chocolate handling equipment in North America, as well as running the new innovation and teaching space.  When not elbows deep in chocolate, he plays squash, walks his Labradoodles, and generally hangs with Christina and Olive, his wife and daughter.  Brian has done chocolate demonstrations and taught chocolate classes throughout North America and has appeared on Food Network.

About the Mold: Chef Brian was inspired by the organic nature and interesting texture of dried cocoa pods…specifically the one that sits on his desk. He also wanted a design that could still be easily packaged despite the unique shape. Brian also wanted a design that would inspire bean to bar chocolatiers as well as give chocolatiers a fun “blank-canvas” to play with colored cocoa butters and interesting inclusions.