Chocolate Molds

Chocolate molds are available in many different shapes and sizes. Form chocolate bars, hearts, eggs, bonbons, and more. Most molds include many forms on one sheet, so you can make several chocolates or candies of the same shape at once.

Choose from manufacturers including Chocolate World, Pavoni, and Martellato. Most molds are made of food-safe polycarbonate.

 To mold chocolates, temper the chocolate. Then, pour the melted chocolate into the molds. If tempered properly the chocolate will shrink away from the walls as it sets and they will pop out with a little tap. 

Making chocolates is fun. With so many molds, it’s easy to find shapes you’ll like. Choose themed ones for holidays, like hearts for Valentine’s Day, or make simple bars or bonbons. 

FAQs

What type of chocolate molds do professionals use?

Professional chocolatiers often choose polycarbonate chocolate molds for their striking shine, durability, and ease of releasing chocolate. They deliver crisp detail and smooth edges that elevate bar and bonbon presentations.

What is the best chocolate to use for molds?

Couverture chocolate is ideal when using professional molds because its high cocoa‑butter content ensures a glossy finish and satisfying snap. Be sure to properly temper your chocolate.