Selection of Cylindrical Shaped Chocolates in this Mould!

• Create your very own chocolate pieces with this professional quality polycarbonate mould.
• Absolute top quality, user friendly and yet economical, these polycarbonate moulds are designed to provide perfection, there is simply no better mould you can buy to achieve artisan-style chocolates.
• The overall size of this mould is approximately 200mm x 120mm x 20mm deep with 20 cavities.
• Each bar piece is approx. 33 x 16 x 8mm.
• Each bar piece is approx. 3-4g.
• The detailed polycarbonate material produces a professional finish and gloss on your chocolates that is simply stunning.
• Check out our VIDEO GUIDE under 'Product Videos'.
• This line of moulds (with durable non porous polycarbonate material) makes them the perfect choice for artisan chocolates.
• When properly cared for, these moulds will truly last a lifetime.

These moulds are manufactured from the most rigid polycarbonate plastic, they are extremely durable and polished to a high gloss finish, which is essential for consistent artisan results.

Tips & Care: If the highly polished surface should be come scratched or if you have difficulty in turning product out of the mould, simply use a microfiber cloth and rub/polish the troubled area to restore the lustre and beauty of the surface.

To clean your Chocolate Moulds: Hand wash or soak each mould in warm soapy water (using as little soap as possible). Towel or air dry, do not wash or dry with abrasive materials, because that will scratch the moulds and the scratches will show up in the chocolates. Do not place in dishwasher or use harsh soaps, bleaches, sharp objects or chemicals on these moulds. 

Material Information: These moulds are manufactured from rigid non porous polycarbonate plastic.

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Quick step guide for using Polycarbonate Moulds:

Pour your tempered chocolate* into the polycarbonate mould using a ladle or a chocolate funnel. Tap the mould on the work surface a couple of times to ensure the chocolate goes right into the cavities (remove all air bubbles) in the mould. Scrap off any excess chocolate using a bench scraper.

(NOTE: If you wish to create ganache filled chocolates - turn the mould upside down allowing some of the chocolate to pour out. Scrap the top surface of the mould to get nice clean surface. What remains in the mould now is the chocolate shell, leave the mould upside down and leave the shell to set for about 5-10 mins at room temperature. Fill the shell with ganache using funnel, pastry bag or squeeze bottle. Place in the fridge for about 10 minutes. Remove from fridge and then seal the top of the chocolates by pouring some of the original chocolate over the mould and scrap to remove any excess).

Put the mould into the fridge for approximately 15-20 minutes to allow the chocolate to set.

Remove the mould from the fridge - to release the chocolate pieces, turn the mould upside down and give the mould a solid tap on the flat work surface.

This last step can take a while to get used of – but don’t try to pry out the chocolate pieces as you may damage the mould. I find that if you give the mould a little twist, this also helps to release the chocolates. If the chocolates do not come out and you can not see evidence that they are pulling away from shells then they aren’t ready to unmold, simply put back into the fridge for another 5 minutes approximately and try again.

* Tempered chocolate is extremely important to produce visually appealing confectionary with the proper texture and mouth feel. Tempered chocolate really adds a professional shine to your chocolate and makes your chocolate firm enough to tap with your fingernail, and will break with a sharp snap!

See How to Temper Chocolate:

Written Guide (Seeding Method)

Video Guide (Slab Method)