Chocolate equipment and molds
Polycarbonate or silicone molds, stencils, and Tritan kits with inserts for bars, chocolate candies, and molded decorations.
Molds and stencils
Silicone stencils (round, heart-shaped, oval, and star-shaped) are used to mold small chocolate pieces in large quantities, with flexible unmolding. Tritan kits with inserts make it possible to combine two textures (ganache and crunchy chocolate, for example) in a single molded piece.
Tempering and serving tools
A dispenser with a pouring spout precisely doses melted chocolate when filling molds. Squeeze bottles make it easier to fill small cavities without drips or excess that needs scraping off.
Frequently asked questions
Why temper chocolate before molding it?
Tempering stabilizes the crystallization of cocoa butter: the unmolded piece is shiny, snaps cleanly, and does not develop a bloom during storage.
Silicone or polycarbonate for beginners?
Silicone is more forgiving when unmolding thanks to its flexibility; rigid polycarbonate provides a superior shine but requires perfectly tempered chocolate.
How do you fill a mold without air bubbles?
After pouring in the chocolate, gently tapping the mold on the work surface helps bring the bubbles to the surface before it sets completely.
