Custom molds for chocolate, candy, and other types of confectionary must be food safe, flexible, and, ideally, reuseable. While prints made from stereolithography (SLA) resins aren’t suitable for directly molding foods, an SLA 3D printer is the perfect tool to create mold negatives, which can be vacuum formed using food-safe plastic. Chocolate Molds We carry a substantial selection of professional chocolate equipment, products, and accessories ranging from molds, coloring, wrapping, spray guns and chablon mats, to ganache frames, transfer sheets, tempering machines, showpiece casting molds, guitar and texture sheets, and much more.
A chocolate mold machine is used to make chocolate forms to hold fillings used for making candy in chocolate production operations. A benchtop chocolate mold machine can range from those that hold over 2 pounds (1 kilogram) of chocolate to those that hold over 33 lbs. (15KG) of chocolate. A large chocolate mold machine that can also be used for melting and tempering can produce over 200 lbs. (440KG) of tempered chocolate an hour.
Tempering is the heating and cooling process chocolate must undergo to achieve the correct texture, hardness, and gloss. Tempering chocolate is an essential step in successful candy making. Automatic tempering machines are often set at about 90 degrees Fahrenheit, and about 30 degrees Celsius, but the temperature varies according to the chocolate used and the chocolate mold machine or tempering machine manufacturer's directions. Usually, chunks of broken chocolate go into the machine at the back, and are replaced with more chocolate chunks as the operator molds or dips chocolate.
Chocolate that does not undergo the tempering process in a tempering machine or chocolate mold machine may appear rough and dull and will probably be very difficult to demold. However, even if chocolate is tempered, it still may not always turn out properly. For example, overly greasy molds or excessive refrigeration can also cause demolded chocolate to appear dull. White marks on the tops or sides of demolded chocolate may be due to excess moisture in the mold. When working with a chocolate mold machine, always be sure molds are properly dried before adding chocolate as small amounts of water may collect in the elaborate crevices of the mold's design.
A scraper to remove extra chocolate off of the filled chocolate molds is a necessary accessory in making candy with a chocolate mold machine. A vibrating table is optional in chocolate production, and smaller candy making operations may have to forgo the table if the budget is tight. However, a vibrating table is desirable as it prevents the unattractive air bubbles that commonly occur in molded chocolate.
Manufacturer's directions should always be checked for the types of chocolate that can be used in each different chocolate mold machine. Real chocolate always contains cocoa butter and chocolate liquor. Some chocolate used in confectionery may or may not contain cocoa butter or chocolate liquor as it may have a vegetable oil base instead. The type of chocolate used is important when working with a chocolate mold machine and other candy making equipment as confectionery containing vegetable oil has a higher melting point than real chocolate.
We design and build the various kind of polycarbonate material chocolate mould to suit your specific requirements
Chocolate Making Machine
Chocolate mould (or ‘Chocolate mold’) are hollow containers used to give shape to liquid chocolate when it cools and hardens. They are made from highly durable polycarbonate plastic, They feature superb detail inside the cavities.
There are hundreds of designs available in a variety of configurations to meet any chocolate confectionery need. Liquid chocolate will be deposited inside the empty cavities of the mould by the chocolate depositor machine, the total quantity of cavities in a mould determines how many finished chocolate pieces will be yielded each time that mould is filled.
Click to download brochures of our existing mould (No extra steel mold building charges):
Hollow moulds are expertly crafted to ensure ease of use.
Manufactured from food grade polycarbonate material, these moulds use high-strength magnets to create a very strong, dependable closure. Making hollow chocolate novelties has never been this easy and profitable.
For cleaning mould, we do not recommend to use water or any abrasive detergent, water has a hydrolytic effect on polycarbonate, this effect is time and temperature dependent, with higher temperatures causing quicker degradation. Increasing pH values will also accelerate polymer degradation. We recommend limiting the wash temperature to a maximum of 140˚F (60˚C) if you can only clean the moulds with water.
Polycarbonate moulds should better be cleaned with dry kitchen towels until all chocolate is removed. If the chocolate is tempered correctly, most of the chocolate will be removable with a scraper and soft kitchen paper. If the residual chocolate can hardly be removed, operator could warm up the moulds again to melt chocolate and get rid of it easily, ensure the temperature less than 60˚C.
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