Chocolate Equipment and Molds
Polycarbonate or silicone molds, transfer sheets, and Tritan kits with inserts for chocolate bars, chocolates, and molded decorations.
Molds and Transfer Sheets
Silicone transfer sheets (round, heart, oval, star-shaped) are used to mold small chocolate pieces in large quantities, with flexible demolding. Tritan kits with inserts let you combine two textures (ganache and crunchy chocolate, for example) in a single molded piece.
Tempering and Serving Tools
A dispenser with a pouring spout dispenses melted chocolate precisely when filling molds. Squeeze bottles make it easy to fill small cavities without spills or excess to scrape off.
Frequently Asked Questions
Why temper chocolate before molding it?
Tempering stabilizes the cocoa butter crystals: the unmolded piece is shiny, snaps cleanly, and does not develop a white bloom during storage.
Silicone or polycarbonate for a beginner?
Silicone is more forgiving when unmolding thanks to its flexibility; rigid polycarbonate gives a better shine but requires perfectly tempered chocolate.
How do you fill a mold without air bubbles?
After pouring in the chocolate, tap the mold lightly on the work surface a few times to bring the bubbles to the surface before it sets completely.
