thomas keller's recent bouchon cookbook provides a recipe for chocolate bouchons. he says you can use 2 oz fleximolds or 3 oz timbale molds. the 2 oz fleximolds produce this crazy fun cork shape which i prefer.
anyone know where i can find a 2 oz cork-shape fleximold? i've checked online sources like williams-sonoma, sur la table, pastry chef central, culinary direct, and bridge kitchenware and i can't seem to find this particular mold.
tks so much!