Bests & Worsts Reviews from Amazon

I use this for FAT BOMBS. For those of you not on a high fat diet, read elsewhere. My fat bomb recipe is dead easy, 10 oz (volume) melted coconut oil [280g] and 6 oz (volume) nut butter (any of the easily available nut butters) [192g], and 1/2 large soup spoon of unsweetened cocoa powder (I prefer extra dark) mixed with an immersion blender will fill all 24 squares of this pan. Once chilled and solid, these make 24 fat bombs of 15.67 g Fat, 1.5 g Carb, and 1.75 g protein. Once solid, they pop out easily just by pressing on the bottom of each square. These are a bit uneven on the top, but otherwise conform to the shape of the pan, and are quite delicious. The reason that these fill all 24 mold spaces, is that they are just 20ml (0.67 oz) as noted elsewhere. and the reason for the uneven tops is that the liquid solidifies and shrinks a bit as it does, and it chills from the outside of each mold space to the center. If you plan to transfer to the refrigerator to chill, put some sort of flat support underneath BEFORE filling as the mold will not stay flat if lifted by those convenient, but not helpful, handles. I use a chopping board. After popping out the 24 squares of fat bomb, cleaning is a snap. Under hot water, rinse the pan thoroughly, then scrub gently with a dish scrub brush with a bit of liquid soap (drop into one mold and go back often to reload the bristles), brush down the long lines between and then across, and rinse again in hot water. Invert and rinse off any soap suds on the bottom, then place where it can drain and dry out. Once dry, I roll it it into a tube and put it away in one of my loaf pans for storage. I have had this for some time and made many fat bombs in it. It has proven durable (no tears or cracks) and long lasting. I am very happy with this pan.