What Is The UK’s Best Chocolate Mould?
In this guide we’ll look at the best chocolate moulds.
We’ve compared material, design, dimensions and cost
to give you our top recommendations.
Chocolate Mould Reviews
Chocolate Mould Buyer’s Guide
Homemade chocolates are a luxurious treat, and for perfectly formed chocolates, a chocolate mould is essential. Allowing you to make perfectly shaped and professional looking chocolates, a silicone chocolate mould is a must-have for chocoholics!
Not sure what to look for when it comes to the best chocolate moulds? Check out this buyer’s guide.
Material
Most chocolate moulds are made from silicone. This is non stick, easy to clean and allows you to simply pop the chocolates out without damage. Silicone is also easy for children to use, as it cools quickly once removed from the heat.
Polycarbonate is another great option. This is affordable, easy to use and naturally very durable. Traditional bakeware materials like carbon steel can also be used. These usually come with a non stick layer and are great quality.
Design
Chocolate moulds come in a variety of shapes and sizes. If you’re looking to show a loved one you care, heart shaped chocolate moulds are a great option. Flowers, smiley faces and stars are playful and great for kids.
For a luxurious chocolate-box style homemade chocolate, a mould with sphere shaped cavities is a great option.
Dimensions
Chocolate moulds are available in a range of sizes, making a variety of sizes of chocolates! Sphere shaped chocolates may have a diameter of between 25 and 50mm, while heart shaped moulds are often bigger. Moulds with space for 8 chocolates or fewer are smaller (so better able to fit in the fridge!), while those with more cavities are perfect if you plan on making lots of individual chocolates.
Chocolate Moulds FAQ
How to use a chocolate mould?
Using a chocolate mould is extremely easy. To start, melt your chocolate and once it’s fully melted, keep it at a temperature of around 45 degrees. Stirring it constantly, allow it to cool to around 32 degrees.
Pour the melted chocolate into your mould, then scrape off excess chocolate. Allow the chocolate to cool in the freezer. It should be ready to pop out of the mould within an hour. Wipe off excess moisture and decorate.