Melt & Mould Polycarbonate Large Dome Chocolate Mould - 6 Cavities

Polycarbonate Large Dome Chocolate Mould - 6 Cavities Create generously sized dome chocolates with this 6-cavity polycarbonate large dome chocolate mould. The smooth hemispherical design is ideal for producing statement chocolates, filled domes, dessert components and decorative chocolate shells with a clean, contemporary finish. Each cavity measures 70 mm in diameter x 35 mm deep and has a capacity of 89.8 cc, producing a finished chocolate of approximately 106 g when filled solid. The 2 x 3 cavity layout provides ample spacing between each dome, making the mould practical for larger-format chocolate work. The rigid, transparent polycarbonate construction allows you to monitor the chocolate as it sets and helps achieve a smooth, glossy finish when chocolate is correctly tempered. The large cavity format also gives you flexibility for layered fillings, ganache centres, mousse inserts or hollow chocolate creations. Specifications Material: Polycarbonate Shape: Large Dome / Half-Sphere Number of Cavities: 6 Cavity Size: Ø70 x 35 mm Approx. Piece Weight: 106 g Cavity Volume: 89.8 cc Layout: 2 x 3 Overall Mould Dimensions: 275 x 175 x 40 mm How to Use a Chocolate Mould? Temper the chocolate: Bring the melted chocolate to the appropriate temperature range for its type; tempering is essential for a shiny and crisp result. Bring the mould to room temperature: Remove the polycarbonate chocolate mould from a cold environment and wait until it is completely dry. Fill the cavities: Pour the tempered chocolate into the cavities using a spatula or funnel; avoid overfilling. Remove air bubbles: Tap the filled mould gently on the counter a few times to bring any trapped air bubbles to the surface. Clean the surface: Scrape the top surface in one single stroke with a flat spatula; this step must not be skipped. Cool: Leave the mould to set in a cool, temperature-stable environment or in a refrigerator. Release the chocolate: Turn the mould upside down; well-tempered chocolates release easily with light pressure. Clean the mould immediately: Wipe with lukewarm water after use; residues must be removed before they solidify. Tips for Use Keep the mould dry. Even the slightest moisture can leave matte spots on the surface; be careful about condensation. Avoid fingerprints. When finger oils touch the inner surface, the chocolate becomes dull at that point; use a spatula or brush. Avoid metal tools. Use a plastic spatula for scraping; metal marks cause permanent damage. Long-Lasting Use with Proper Care Do not put in the dishwasher; high heat and detergent cause micro-scratches. Protect from direct sunlight; prolonged UV exposure yellows the material. Avoid stacking; store with a thin cloth between each mould.

Melt & Mould Polycarbonate Gift Box Chocolate Mould - 28 Cavities

Polycarbonate Gift Box Chocolate Mould - 28 Cavities Create distinctive gift-inspired chocolates with this 28-cavity polycarbonate gift box chocolate mould. Each cavity features a compact square shape with raised ribbon and bow detailing, giving finished chocolates a decorative presentation without the need for additional moulded embellishment. Each cavity measures 27 x 27 x 19 mm and produces a chocolate weighing approximately 12 g, with a capacity of 8.8 cc. The mould is arranged in a 4 x 7 layout, making it suitable for efficient batch production of filled chocolates, pralines, solid chocolates and seasonal confectionery. The rigid, transparent polycarbonate construction allows the setting process to remain visible and helps produce a smooth, glossy surface when chocolate is correctly tempered. Its present-shaped design is especially well suited to festive ranges, gift boxes, seasonal collections and celebration-themed chocolates. Specifications Material: Polycarbonate Shape: Square Present / Gift Box Number of Cavities: 28 Cavity Size: 27 x 27 x 19 mm Approx. Piece Weight: 12 g Cavity Volume: 8.8 cc Layout: 4 x 7 Overall Mould Dimensions: 275 x 175 x 25 mm How to Use a Chocolate Mould? Temper the chocolate: Bring the melted chocolate to the appropriate temperature range for its type; tempering is essential for a shiny and crisp result. Bring the mould to room temperature: Remove the polycarbonate chocolate mould from a cold environment and wait until it is completely dry. Fill the cavities: Pour the tempered chocolate into the cavities using a spatula or funnel; avoid overfilling. Remove air bubbles: Tap the filled mould gently on the counter a few times to bring any trapped air bubbles to the surface. Clean the surface: Scrape the top surface in one single stroke with a flat spatula; this step must not be skipped. Cool: Leave the mould to set in a cool, temperature-stable environment or in a refrigerator. Release the chocolate: Turn the mould upside down; well-tempered chocolates release easily with light pressure. Clean the mould immediately: Wipe with lukewarm water after use; residues must be removed before they solidify. Tips for Use Keep the mould dry. Even the slightest moisture can leave matte spots on the surface; be careful about condensation. Avoid fingerprints. When finger oils touch the inner surface, the chocolate becomes dull at that point; use a spatula or brush. Avoid metal tools. Use a plastic spatula for scraping; metal marks cause permanent damage. Long-Lasting Use with Proper Care Do not put in the dishwasher; high heat and detergent cause micro-scratches. Protect from direct sunlight; prolonged UV exposure yellows the material. Avoid stacking; store with a thin cloth between each mould.  

Melt & Mould Polycarbonate Dome Chocolate Mould - 28 Cavities

Polycarbonate Dome Chocolate Mould - 28 Cavities Create clean, uniform dome-shaped chocolates with this 28-cavity polycarbonate chocolate mould, designed for consistent results across pralines, filled chocolates, truffles and solid chocolate pieces. Each cavity measures 29 mm in diameter x 29 mm high, producing a finished chocolate of approximately 16 g with a 13.5 cc capacity. The 28 cavities are arranged in a practical 4 x 7 layout, allowing efficient batch production while maintaining consistent sizing across each piece. The rigid, transparent polycarbonate construction makes it easy to monitor the chocolate during setting and supports a smooth, glossy finish when chocolate is correctly tempered. Its defined dome profile is particularly suited to elegant confectionery designs, filled centres and premium chocolate assortments. Specifications Material: Polycarbonate Shape: Dome Number of Cavities: 28 Cavity Size: Ø29 x 29 mm Approx. Piece Weight: 16 g Cavity Volume: 13.5 cc Layout: 4 x 7 Overall Mould Dimensions: 275 x 175 x 35 mm How to Use a Chocolate Mould? Temper the chocolate: Bring the melted chocolate to the appropriate temperature range for its type; tempering is essential for a shiny and crisp result. Bring the mould to room temperature: Remove the polycarbonate chocolate mould from a cold environment and wait until it is completely dry. Fill the cavities: Pour the tempered chocolate into the cavities using a spatula or funnel; avoid overfilling. Remove air bubbles: Tap the filled mould gently on the counter a few times to bring any trapped air bubbles to the surface. Clean the surface: Scrape the top surface in one single stroke with a flat spatula; this step must not be skipped. Cool: Leave the mould to set in a cool, temperature-stable environment or in a refrigerator. Release the chocolate: Turn the mould upside down; well-tempered chocolates release easily with light pressure. Clean the mould immediately: Wipe with lukewarm water after use; residues must be removed before they solidify. Tips for Use Keep the mould dry. Even the slightest moisture can leave matte spots on the surface; be careful about condensation. Avoid fingerprints. When finger oils touch the inner surface, the chocolate becomes dull at that point; use a spatula or brush. Avoid metal tools. Use a plastic spatula for scraping; metal marks cause permanent damage. Long-Lasting Use with Proper Care Do not put in the dishwasher; high heat and detergent cause micro-scratches. Protect from direct sunlight; prolonged UV exposure yellows the material. Avoid stacking; store with a thin cloth between each mould.

Melt & Mould Buzz & Bliss Egg Mould - Special Chocolate Mould

Buzz & Bliss – Hive-Inspired Egg Mould Special 3-Part Chocolate Mould  Create show-stopping chocolate eggs with a distinctive, contemporary twist using the Buzz & Bliss – Hive-Inspired Egg Mould. Designed as part of elite Special Line, this 3-part mould features a mesmerising beehive-style spiral texture, giving your creations a modern, eye-catching finish that’s perfect for Easter and beyond. Thanks to its innovative 3-part system, including a flexible silicone insert, this mould ensures consistent shell thickness, easy release, and a glossy, professional finish every time. It’s ideal for artisanal chocolatiers, luxury seasonal ranges, or anyone looking to elevate their sweet creations with flair and precision. Product Features: Cavities: 2 Dimensions: 124 mm (Length) x 86 mm (Width) x 43 mm (Height) Shell Weight: Approx. 50 g Finished Egg Weight: Approx. 150 g Mould Type: Special (3-Part with Silicone Insert) Why You'll Love It: Stunning spiral beehive design – ideal for painting, airbrushing, or glitter finishes Ensures even chocolate distribution with mould markings for perfect shell weight Single refrigeration cycle saves time without compromising on quality Suited for festive ranges, luxury chocolate boutiques, and creative gifting  Let your creativity take flight with Buzz & Bliss – a mould that turns chocolate into art.