How to make chocolate in moulds?
The non-stick polycarbonate does not require greasing to ensure a smooth release of your gummies. Plus, one of the main benefits of non-stick polycarbonate is that you don't need to add extra oil or butter to your recipes, which helps cut calories.
Don't forget to check out our other accessories to complete your chocolate candy creation. If you are a baker, don't forget to take a look at our cake and muffin pans to give the perfect shape to your baked desserts. If you are wondering where to buy polycarbonate chocolate candy molds , we have a large selection of traditional and modern chocolate molds for sale at the lowest prices. Easily make jellies or chocolate candies in these food-grade polycarbonate chocolate molds .
Our chocolate molds have a sturdy polycarbonate surface
Polycarbonate allows for easy removal of your chocolate candies once set, and each chocolate mold is dishwasher safe for easy cleaning. Food grade polycarbonate is an ideal and sturdy material for chocolate and candy molds as it is lightweight, stain resistant, non-stick and non-reactive so there is no risk of residue contaminating your next batch of candies. Create multiple chocolate candies at once to save time and meet the demand of your confectionery or pastry shop.
Chocolate candy molds for chocolate and pastry lovers
Our chocolate molds can also be used to make whimsical, unusually shaped ice cubes that will add interest to your cocktails or other beverages for loved ones and foodie events. Food grade polycarbonate material is clear for easy coloring and decorating of your chocolate treats , while the smooth surface gives your chocolates the perfect shine every time. Whether milk, dark or white chocolate , the chocolate treats that you will make in this transparent molds will be perfect for your confectionery, your chocolate factory, your pastry shop or your loved ones.
With a rigid, food- grade polycarbonate construction, these chocolate molds are designed with the stability needed to minimize the damage during production. Once the mold is filled with your melted chocolate and decorations, simply refrigerate it to make the candies "set". This durable plastic will provide the structure needed to keep the chocolate in the mold during this "setting" phase. When your candies are removed, thanks to this mold's easy release , cleanup is quick and easy, as you prepare for your next batch. In addition, polycarbonate is easy to maintain, which guarantees you a long-lasting use of this mold.
Polycarbonate molds for homemade chocolate lovers
They feature a durable polycarbonate construction, designed to last for years. Its highly polished surface prevents cocoa butter from escaping from the surface of the mold as is the case with silicone or plastic molds . The result is delicious chocolates with a brilliant shine that are sure to impress all your customers and loved ones. The molded chocolate is easy to remove, giving your chocolate candies an immaculate appearance. Plus, its rigid base adds stability to minimize mess and allow for easy release . Its transparent texture makes it easy to see your product during the process and know when the chocolate has hardened . The mold itself provides excellent precision and clarity. A must for all chocolate lovers .
How to unmold chocolate from a polycarbonate mould?
If you are painting colored designs in the mold with colored white chocolate or colored cocoa butter , make sure the colored chocolate or cocoa butter has set before beginning the steps below:
1. Place your mold on a table, counter or other flat surface.
2. Melt or temper your chocolate following the instructions for the type of chocolate you purchased.
3. If desired, add chocolate coloring oil to melted white chocolate , or add chocolate flavoring oil to melted dark, milk, or white chocolate . Chocolate is sensitive to temperatures (both high and low). When adding colors and flavors to melted chocolate , make sure they are close to the same temperature as the chocolate, otherwise the chocolate will stick and spoil.
4. Fill each cavity of the mold until the chocolate is at the top of each opening.
5. Gently tap the pan on the work surface until you have removed all air bubbles .
6. Scrape excess chocolate from the mold by running the long edge of the stainless steel spatula over the surface of your mold.
7. If making lollipops: insert a lollipop stick, angled slightly downward, into each chocolate-filled cavity. Slightly twist the stick to coat it in chocolate and lay it flat in the channel of the lollipop stick . Make sure there is enough stick in the chocolate to hold the chocolate on the stick and a handle long enough to hold the lollipop.
8. Let the molded chocolate set in the refrigerator on a level tray for 10 minutes.
9. Check if the chocolate has finished setting. Do not attempt to unmold the chocolate until it has hardened and shrunk from the mold. If you're using a see-through mold , you can tell the chocolate is ready when it doesn't look wet on the underside of the mold. When ready, invert the mold and tap until the chocolate comes out of the mold. This is a good time to use confectioner's gloves so you don't get fingerprints on your molds .
10. If the chocolate is wet , pat it dry with a dry paper towel.
11. For a professional-looking decorative effect , you can paint your finished chocolate with colored cocoa butter. Store the finished candy in an airtight plastic container and store in a cool, dry place between 10-15 degrees (protected from light) with humidity below 50%.
Discover our collection of Easter Chocolate Molds