A traditional dariole mould — the narrow, slightly tapered cylindrical shape used in classic French pastry and fine dining. The 65mm height and 65mm top diameter give the mould its characteristic upright form, ideal for individual chocolate fondants, mini brioche, savarins, baba au rhum, mini pannacotta, and rice timbales.

The shape is what makes it useful. The taller, narrower profile produces a portion that stands proud on the plate rather than sitting flat — important for presentation in fine dining where height and architecture matter on the plate. The slight taper helps with clean release, while the narrow base concentrates heat to the middle of the mould, giving you a properly cooked centre on items like fondants where the timing has to be exact.

For dessert work specifically, the dariole is the standard mould for chocolate fondants — the molten centre version. The narrow base ensures the centre stays liquid while the outside sets, which is the technique most home cooks struggle with using wider ramekins.

Polished stainless steel construction handles oven temperatures, water baths, and the freezer. Smooth interior releases cleanly, seamless build for easy washing, stackable for storage, and dishwasher safe.

For commercial kitchens, the value is uniform plating across a service. For home cooks, it's the right tool for any French dessert recipe that calls for a "dariole mould" — and there are many that do, where ramekins genuinely don't substitute well.

Part of the KH Kookie range of commercial bakeware.