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 Polycarbonate Half-Sphere Chocolate Mould - 24 Cavities

Polycarbonate Half-Sphere Chocolate Mould - 24 Cavities Create smooth, uniform chocolate domes with this 24-cavity polycarbonate half-sphere chocolate mould. Designed for professional chocolate work, the rigid polycarbonate construction provides clearly defined cavities for producing consistent hemispheres with a polished finish. Each cavity measures 37 mm in diameter x 18 mm deep, producing a finished chocolate of approximately 15 g with a 12.7 cc capacity. The 24 cavities are arranged in a practical 4 x 6 layout, making the mould well suited to producing batches of filled chocolates, pralines, truffles, chocolate shells and decorative domes. With an overall size of 275 x 175 x 25 mm, this half-sphere chocolate mould offers a convenient format for chocolatiers, pastry kitchens and confectionery production. Specifications Material: Polycarbonate Shape: Half-Sphere / Dome Number of Cavities: 24 Cavity Size: Ø37 x 18 mm Approx. Piece Weight: 15 g Cavity Volume: 12.7 cc Layout: 4 x 6 Overall Mould Dimensions: 275 x 175 x 25 mm

Melt & Mould Hive Egg Delight Mould - Special Chocolate Mould

Hive Egg Delight Mould – Special Chocolate Mould Easter Collection Create show-stopping Easter treats with the beautifully detailed Hive Egg Delight Mould. Designed in an elegant honeycomb pattern, this special form mould allows you to craft stunning chocolate eggs with a professional, high-gloss finish – perfect for premium gifting, retail displays, or luxury Easter hampers. Made with a practical 3-part system (rigid mould + silicone insert), this innovative design ensures precision, consistency and ease of use. The integrated silicone insert gently presses the chocolate into shape, forming a perfectly uniform shell every time. A built-in fill mark indicates the exact quantity of chocolate required, meaning you only need to refrigerate once for flawless results. Product Features Creates elegant honeycomb-patterned Easter eggs Special 3-part mould with silicone insert for effortless shaping Built-in fill mark for precise chocolate measurement Single refrigeration process for convenience Consistent shell thickness and professional finish Uniform weight for every piece Cavity Details Number of Cavities: 2 Cavity Dimensions:Length: 130 mmWidth: 84.5 mmHeight: 44.5 mm Rind Weight: Approx. 62 g Model: Special Form         Whether you are a professional chocolatier or a passionate home baker, the Hive Egg Delight Mould makes it easy to produce premium-quality chocolate eggs with precision and style. Elevate your Easter creations with perfectly formed shells and a distinctive hive-inspired design that stands out beautifully on any display.

Melt & Mould Hoppy Easter Bunny Bar Mould – Special Chocolate Mould

Hoppy Easter Bunny Bar Mould – Special Chocolate Mould Easter Collection Bring extra charm to your Easter creations with the delightful Hoppy Easter Bunny Bar Mould. Designed to create a beautifully detailed chocolate bar featuring an adorable bunny motif, this mould is perfect for festive gifting, seasonal collections, and eye-catching retail displays. Crafted as a special 3-part mould with silicone insert, it offers precision, practicality and professional results every time. The flexible silicone layer gently presses the chocolate into shape, ensuring a perfectly smooth, uniform shell with crisp detail. An integrated fill mark indicates the exact quantity of chocolate needed, meaning you only need to refrigerate once for a flawless finish. Whether you’re producing hollow shells or solid bars, this mould guarantees consistent weight and thickness, making it ideal for both artisan chocolatiers and passionate home bakers. Product Features Festive bunny bar design – perfect for Easter Special 3-part mould with silicone insert Built-in fill mark for accurate chocolate measurement Single refrigeration process for efficiency Uniform shell thickness and consistent finish Reliable weight control for professional results Cavity Details Number of Cavities: 1 Cavity Dimensions:Length: 160.5 mmWidth: 80.5 mmHeight: 20 mm Rind Weight: Approx. 50 g Middleweight (Solid): Approx. 300 g Model: Special Form   Create charming Easter chocolate bars with ease and precision using the Hoppy Easter Bunny Bar Mould — a must-have for seasonal chocolate making.