Chocolate Moulds: Everything You Need to Know Before You Buy
Have you ever seen an amazing chocolate mould online, bought it, and then wondered why your chocolates didn't turn out like the picture?
You're definitely not alone.
One of the most common questions I get at Kiwicakes is "Which mould should I buy?" The answer depends on what you're making, the level of detail you want, and even the type of chocolate you're using.
After helping cake decorators, chocolatiers and home bakers for more than 20 years, I've put together this guide to help you choose the right mould the first time.
Plastic vs Silicone Chocolate Moulds
Both have their place, but they're designed for different jobs.
Plastic Moulds (PET)
Plastic moulds are the most popular choice for making professional-looking chocolates. Made from PET plastic.
They're ideal for:
- Chocolate bars
- Chocolate bombs
- Hearts
- Easter eggs
- Geometric shapes
- Filled chocolates
- Lollipops
Advantages
✔ Produces a beautiful glossy finish.
✔ Gives sharp edges and crisp detail.
✔ Helps chocolates release cleanly when tempered or compound chocolate has fully set.
✔ More rigid, so shapes stay perfectly formed.
Things to Know
Plastic moulds don't bend, so the chocolate needs to contract slightly as it cools before it releases.
If your chocolate won't come out easily, don't force it. Pop the mould into the fridge for a few more minutes and try again.
Do not wash in soapy water, Dish soap leaves a film on the plastic, Just wash in hot water.
Silicone Moulds
Silicone moulds are flexible, making them perfect for shapes that would be difficult to remove from a rigid mould.
They're commonly used for:
- Novelty shapes
- Large decorations
- Cakesicles
- Hot chocolate bombs
- Characters
- Seasonal decorations
Advantages
✔ Easy to remove complicated shapes.
✔ Great for beginners.
✔ Flexible enough for unusual designs.
Things to Know
Because silicone is flexible, it doesn't produce quite the same high-gloss finish that rigid plastic moulds do.
Ensure the silicone mould is labelled "chocolate mould". Not all silicone moulds have a polished interior. Matte silicone means, your chocolate treat will not have a shiny surface
If you're looking for chocolates that look like they came from a professional chocolatier, plastic moulds are usually the better option.
Do not wash in soapy water, Dish soap leaves a film on the plastic, Just wash in hot water.
Why Do Some Moulds Have Incredible Detail?
Ever noticed tiny feathers on a bird, realistic flowers or intricate Christmas decorations?
Those details are all built into the mould.
The secret is making sure your chocolate reaches every tiny part of the cavity.
A few gentle taps on the bench after filling the mould helps release trapped air bubbles and allows the chocolate to flow into all the fine details.
Taking your time here makes a huge difference to the finished result.
Getting Chocolate Out Cleanly
This is probably the biggest concern for beginners.
The good news is that if you've used the right chocolate and allowed it to set properly, most moulds release surprisingly easily.
Here are my top tips:
- Make sure the mould is completely clean and dry before you begin.
- Fill every corner of the mould.
- Tap gently to remove air bubbles.
- Allow the chocolate to set completely.
- Don't try to unmould too early.
- Turn the mould upside down and let gravity help.
- Never use knives or sharp objects to pry chocolates out.
If a chocolate refuses to release, it's usually because it hasn't finished setting rather than because the mould is faulty.
How Much Chocolate Does a Mould Need?
This is one of the questions we're asked most often.
Unfortunately, there isn't one answer.
Every mould is different.
A small heart might use only a few grams of chocolate, while a large chocolate bar could require well over 100g.
Many manufacturers include cavity weights or finished product weights, but not all do.
If you're making chocolates for gifts or selling them, it's worth making one test batch and weighing the finished chocolates. You'll then know exactly how much chocolate you'll need for future batches.
Which Chocolate Should I Use?
For most home bakers there are three popular choices.
Compound Chocolate
Compound chocolate is by far the easiest to use.
It melts easily, doesn't require tempering and produces beautiful results when used correctly.
It's perfect for:
- Chocolate moulds
- Chocolate bark
- Chocolate-covered treats
- Cake decorations
At Kiwicakes we stock compound chocolate in Milk, Dark and White.
Candy Melts
Candy Melts are flavoured compound chocolate available in a huge range of colours.
They're ideal when you want colourful chocolates without having to colour white chocolate yourself.
Perfect for:
- Birthday chocolates
- Baby shower treats
- Character moulds
- Cake pops
- Seasonal chocolates
At Kiwicakes we stock a wide variety of colours
Couverture Chocolate
Real couverture chocolate gives exceptional flavour and shine but needs to be tempered correctly before using in moulds.
If not tempered properly it can:
- Stick in the mould
- Develop streaks
- Lose its shine
- Become soft at room temperature
If you're just starting out, compound chocolate is usually the easiest place to begin.
To learn more about the right chocolate for your moulds and colouring chocolate - check out this earlier blog post here
Looking After Your Chocolate Moulds
Good moulds can last for years if they're cared for properly.
A few simple tips:
- Wash in warm water with a soft cloth. (no dish soap!)
- Avoid abrasive cleaners or scourers.
- Dry thoroughly before storing.
- Store flat to prevent warping.
- Keep plastic moulds away from excessive heat.
- Do not put int he dishwasher. Handwash only
Treat them well and they'll reward you with beautiful chocolates for years.
Frequently Asked Questions
Can I use silicone moulds in the freezer?
Yes, although for chocolate it's usually better to allow it to set in the refrigerator rather than freezing.
Why are my chocolates dull instead of shiny?
This is usually caused by the chocolate, not the mould. Overheating, moisture or poor tempering (with real chocolate) can all affect the finish.
Can I use ordinary food colouring in chocolate?
No. Water-based colours will cause chocolate to seize. Always use oil-based food colouring designed specifically for chocolate.
Which mould should a beginner buy?
If you're making chocolate bars, hearts or simple shapes, I'd recommend starting with a plastic mould and compound chocolate. They're easy to use and produce excellent results.
Shop Chocolate Moulds at Kiwicakes
Whether you're making chocolate bars, Easter treats, cake decorations or gifts, we've got a wide range of chocolate moulds to suit every project.
Pair your mould with our quality compound chocolate or colourful Candy Melts and you'll have everything you need to create professional-looking chocolates at home.
If you're unsure which mould is right for your project, feel free to get in touch. I'm always happy to help you choose the right products before you buy.
Find our extensive chocolate mould collection here
Find our moulding chocolate and candy melts here
See our earlier article about choosing the right chocolate and how to colour it here
About the author
Sandra Boston has been helping Kiwi cake decorators since 2006 through Kiwicakes. With 20 years of experience testing cake decorating products, ingredients and tools, Sandra shares practical tips based on real-world use.
