3-Part Chocolate Mold - Bar
Classic-format chocolate bar with a smooth, even shell.
This 3-part BWB mold lets you create classic-format chocolate bars with a smooth shell and consistent thickness. The silicone system makes filling and unmolding easy, for a neat result every time.
Features
Instructions for use
- Fill the base mold with tempered chocolate up to the fill line.
- Gently tap the mold to remove air bubbles.
- Place the silicone inserts on the chocolate, then add the top part of the mold.
- Turn the assembly over and place it in the refrigerator for 10 to 20 minutes.
- Once the chocolate has set, carefully unmold it by removing the inserts, then the top part.
Please note
Storage and care: hand-wash the mold in lukewarm water with a soft cloth. Do not put it in the dishwasher, and avoid sudden temperature changes to preserve its durability. The classic bar format is suitable for adding inclusions (nuts, chocolate chips) during filling, before assembling the mold.
Technical specifications
| Brand | BWB |
| Mold type | 3 parts, silicone inserts |
| Dimensions | Length 160 mm, width 80.5 mm, thickness 22 mm |
| Set time in the refrigerator | Approximately 10 to 20 minutes |
| Care | Hand-wash, lukewarm water, dishwasher-safe |
Frequently asked questions
Can the bar be customized with inclusions?
Yes, you can add nuts, chocolate chips, or pieces to the melted chocolate before assembling the inserts and the top part of the mold.
How long should the bar remain in the refrigerator?
Allow approximately 10 to 20 minutes, until the chocolate has completely set before unmolding.
What are the dimensions of the finished bar?
The mold measures 160 x 80.5 x 22 mm, which corresponds to the bar's dimensions once unmolded.
Learn more
Discover the other molds in the BWB collection.
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free












