Hello Hassan,
Do you mean a product of 2kg? That is a big chunk of chocolate, what dimensions will this be? I've no experience with something that large.
Anything that is rigid enough and can withstand the heat from the plastic, can act as a pattern. I've used wood, plastic, aluminium, cast resin, epoxy coated styrofoam, even plaster for thermoforming.
Obviously a CNC router and thermoforming machine are a professional solution to make this type of mould. But you're looking at quite a large investment in money (guestimate: several thousand dollars) and time (learning how to operate this machinery). I don't have a CNC router (yet!): at the moment I let somebody else do the CNC routing for any shapes I can't make myself.
PET thickness will depend on size, shape and complexity of your design. As you stretch the warm plastic over your pattern, it will become thinner in some places. For some shapes 1mm is ok, for others I use 2mm. E.g for large flat shapes I prefer 2mm, as it is more rigid than 1mm and there is less chance of cooling spots on the chocolate. But thicker plastic will need higher vacuum for good reproduction of small details and corners on the pattern.
My vacuum forming table is giving me good results for what I do, I make moulds for small shapes with simple geometry (largest so far was 20x20x5cm). First upgrade will be a better vacuum pump so I can use thicker PETG.
With thermoforming it is as with making chocolate ;-) There is no foolproof recipe: sometimes things don't work and you don't know why. Then you need some feeling and experience to balance all parameters for good results.
Best regards, Bart
Dear Bart
Thank you so much for your reply and for supported information , yes, I am looking to make the molds in house , for qty 2 kg min for each design , you is it the handmade forming wooden box giving a good result or, to invest in a thermoforming machine ? and which PET thickness can use to get a good result .
and about the 3d mold , you prefer to use CNC router , or there is another solution for that .
Thank you again for your kind of collaboration
Kind Regards
Hassan
Hello Hassan,
Maybe you can expand a bit on your requirements?
I'm not entirely sure if you want to make the mould yourself, or if you want to order them? Is it a complicated pattern you want to make, how many moulds, how many products per mould?
If you want to make something yourself, I'd look into vacuforming thermoplastics. It's not a very complicated process and doesn't need special machines: with basic woodworking skills, some tools and time it's quite feasible to do yourself. I find that PET-G plastic sheet is cheap, easy to work with and produces excellent moulds: they're definetely clean and clear ;-) Be aware that vacuforming has some limitations: it's not suited for every shape and the quality of the mould will depend on the quality of the pattern (e.g. any roughness in the pattern will show on the chocolate) and the quality of your vacuform table (better vacuum gives better reproduction of the pattern).
There are lots of videos on Youtube about vacuforming and building a basic vacuform table, those should give you an impression of the process. Just let me know if this is what you're looking for?
Cheers, Bart
As per VerfiedMarketReports, the growth in chocolate molds is increasing at a CAGR of 5.5%. This shows an upward trend in the usability and application of these molds.
In this blog, we’ll cover what chocolate molds are, their types, and a complete buying guide. You will also learn how to use them quickly to get the perfect molds.
Let’s move on to the details!
Chocolate molds help you shape melted chocolate into various decorative patterns and designs. When you pour liquid chocolate into them and let them dry/freeze, they harden and take the shape of the mold.
You can find their use cases for cooks, home bakers, and pastry chefs who want to make beautiful desserts. The best thing about chocolate molds is that they are beginner-friendly. Even if you make a mistake, melt it again and try again.
For further fun, read our guides for creative recipes like bonbons, caramel lollipops, and homemade chocolates.
Commonly, chocolate molds are made of 5 types of materials. These are silicone, polycarbonate, and metal. Molds are often classified into various types based on these materials.
The following are the widely available types of chocolate molds:
Clear, strong plastic trays have smooth edges and feature sharp details, such as lace patterns and geometric shapes.
Features:
These are the features of chocolate molds:
They are like colorful trays that come in fun shapes like animals and flowers or in grid styles for mini-bars.
Features:
Permit us to present you the features of the chocolate molds:
Durable industrial baking sheets with deep cavities ensure even cooking and baking.
Features:
Link to Huafeng Mold
Here are the features of metal-based molds:
Now that you know all types of chocolate molds, you can also check out trusted sellers of polycarbonate and silicone chocolate molds to add to your bucket list.
The following are the pros and cons of using chocolate molds:
Permit us to present you the perks of chocolate molds:
To avoid long-term stains and care issues with chocolate molds, here's a helpful guide on how to properly clean polycarbonate chocolate molds and keep them in top shape.
To use chocolate molds, temper the chocolate, prepare the mold, fill the substance, fill the mold, and set the chocolate. You can either read our detailed silicon mold usage guide or the explanation of above steps below:
Melt the chocolate to the right temperature (120-130°F (50-55°C) for dark chocolate or 105-115°F (40-45°C) for milk or white chocolate). Then, cool it slightly and reheat it gently. Use a candy thermometer to get accurate and instant results.
Wash new molds with warm water and mild soap and dry them thoroughly. For polycarbonate and metal molds, buff them with a cotton ball or microfiber cloth to make a shiny finish.
Use a piping bag to draw colored chocolate designs first, like patterns. Then, pour tempered chocolate until the mold is full. Tap the mold gently on the counter to remove air bubbles.
Let the chocolate sit at room temperature for 15 to 20 minutes until it pulls away from the edges. To speed up the setting for silicone molds, place them in the fridge or freezer for 5 to 10 minutes, but be careful to avoid condensation.
To demold the chocolates, follow these steps:
Want to try these steps with the right tools? Explore our full collection of chocolate molds designed for smooth finishes and clean release.
If you've ever struggled to get delicate chocolate shapes out of a mold without breaking them, this Reddit thread offers several practical tips.
How do I take chocolate out of the mold without breaking it?
by infoodhacks
You can buy chocolate from online retailers like Amazon, Etsy, etc. Alternatively, you can place an order from reputed sites like PJ Bolds. Let’s explore some legitimate options.
Here are some big and famous online marketplaces:
PJ Bold Amazon Store:
Explore PJ Bold’s Amazon store for premium, food-grade silicone molds with professional finishes.
PJ Bold eBay Store:
Discover PJ Bold’s eBay store for cost-effective silicone bundles and limited-edition shapes.
PJ Bold Etsy Store:
Browse PJ Bold’s Etsy shop for whimsical, detailed designs (e.g., animals, flowers).
PJ Bold Walmart Store:
Shop PJ Bold’s Walmart line for durable, entry-level silicone molds perfect for family fun.
If you want high-quality molds and custom designs, buy directly from manufacturers like PJ Bold. They specialize in food-grade molds.
Learn more about the food safety standards PJ Bold follows to ensure every mold is safe for chocolate, gummies, and beyond.
The following are the tips to get a perfect chocolate shape:
For more step-by-step techniques to improve your chocolate-making results, explore our blog on how to use chocolate molds.
Explore the following section for a details guide on cleaning and maintenance of chocolate molds:
For more details, read our silicone chocolate mold cleaning tips guide.
In this guide to chocolate molds, we have discussed all types and uses of these molds. Whether you’re making beautiful floral shapes or custom-branded chocolates, your success depends on understanding the science of chocolate, such as temperature and tempering while molding chocolates. PJ Bold’s silicone and polycarbonate molds are not just extras, they help you turn your ideas into edibles.
Improperly tempered chocolate won’t release correctly. Recheck your tempering steps. For silicone molds, freeze for 5–10 minutes. For polycarbonate molds, ensure the chocolate is calm and firm by touching the back.
Your polycarbonate mold is turning cloudy due to tiny scratches or mineral buildup from hard water. To restore shine, buff the surface with a cotton ball soaked in food-grade polishing alcohol. Use microfiber cloths for daily cleaning and avoid abrasive sponges.
Store molds flat to prevent warping. Don’t stack/put heavy items on top of the molds. To stop cracking, avoid sudden temperature changes, like pouring hot water on cold molds.
You can prevent chocolate from sticking to the mold by spraying it lightly with food-grade cocoa butter. Avoid using vegetable oil, as it can leave a residue. Ensure the molds are completely dry and at room temperature before pouring the chocolate into it.
Learn MoreJames Carter has 20 years of experience in baking, crafting, and DIY projects. Previously, he has worked for Cloud Kitchen and Bake from Scratch. He is a product expert based in the USA who writes for PJ Bold. He focuses on molds for baking, crafting, and DIY projects, helping readers find the best tools for creative work.
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