Polycarbonate Chocolate Molds

Dreaming to make chocolates like the pros? But don't know how to get that intricate detailing? Regular plastic or silicone molds won't do! They don't provide the fine details that experts love. 

But polycarbonate chocolate molds are here to rescue. Chocolatiers who know their craft use them. Want to learn how? Don’t worry! This article will show you. 

Let's get started!

6 Reasons Why to Use Polycarbonate Chocolate Molds 

Experts in chocolate-making overwhelmingly prefer polycarbonate molds for several reasons.

Let’s have a look:





Precise Detailing

Polycarbonate molds such as PJ Molds offer intricate designs, crucial for professional-grade chocolates.



Made from durable materials, they're a reliable investment for continuous use.


Easy Release

Chocolates effortlessly pop out, reducing the risk of damage.


Professional Look

Polycarbonate molds create a glossy finish, enhancing visual appeal.



They come in various shapes and sizes, allowing for creative chocolate designs.


Easy to Clean

Simple cleaning procedures maintain mold quality for extended use.

Polycarbonate Molds vs. Alternatives

Polycarbonate molds outshine other alternatives. For instance silicone or plastic molds.

Silicone Molds

Non-porous & Even Surfaces

Unlike these, polycarbonate molds boast non-porous, even surfaces. Other molds, with their uneven or porous textures, absorb oil or moisture from chocolate. This absorption can dull or discolor the chocolates.

Using Polycarbonate Chocolate Molds

For using Polycarbonate molds effectively following steps can be very useful.

1. Polycarbonate Molds - Necessary Preparation

For chocolate making these molds requires certain preparations that include:

I. Inspecting Your Molds

Before anything else, carefully examine each mold. 

  • Look for any signs of damage. Such as cracks, scratches, or imperfections. 
  • Check for residual substances that may be from previous use or manufacturing. 
  • Make sure to have clean and debris-free molds.

This inspection is really important to get flawless chocolates.

II. Cleaning Before First Use

After inspecting and confirming the molds' good condition, clean them before use.

  • Use warm water with soap to wash the molds.
  • Go for a soft sponge or cloth to scrub away dirt.
  • Rinse with clean water thoroughly to remove soap.

Washing The Mold

III. Drying Your Molds

After cleaning, allow the molds to air dry completely. Any moisture can affect the chocolate's texture and appearance.

2. Making Chocolates - Essential Tips 

Chocolate-making can be a tricky process. Make it a success by:

Melting the Chocolate Properly for Molding

  • Chop the chocolate into small pieces.
  • Place chocolate in a microwave. You can use a double boiler as well.
  • Keep on stirring.
  • Avoid overheating the chocolate. It can cause it to seize or become grainy. Aim for a smooth, fluid consistency.

Filling the Molds Properly

Pour the melted chocolate into the molds slowly and steadily. 

  • Start filling from one corner and work your way across.
  • Tap the countertop of your mold to release air bubbles in the chocolate.
  • To smooth the surface use spatula or the back of a spoon.

It is really important to ensure even distribution and filling of the mold cavities.

Pouring the chocolate into the polycarbonate chocolate mold

Avoiding Air Bubbles and Ensuring Even Shapes

There are certain techniques that can stop air bubbles from forming in the chocolates:

  • Pour the melted chocolate from a height. 
  • Drop the chocolate in a way that it will smoothly flow into the molds.
  • If you observe any air bubbles use a toothpick or skewer to release it.

Creating Multi-Layered Chocolates: Tips & Fillings

For creating multi-layered chocolates the filling process will be a bit different. Let’s have a look! 

Adding the Fillings

To add fillings to your chocolates:

  • Pour a small amount of melted chocolate into the bottom of your polycarbonate mold. 
  • Then add the filling, which can be ganache, caramel, or nuts, then top with more chocolate.

However, allow each layer to set partially before adding the next layer. It can prevent them from blending.

Empty Chocolates with caramel filled in one of them - Add the Fillings

3. Decorating Your Chocolates

After achieving perfectly shaped chocolates, if you want to further decorate them, the following methods are just for you:


Decoration Method



Cocoa Butter Art

Hand-paint intricate designs using colored cocoa butter directly onto the surface of the chocolates.


Edible Metallics

Dust the chocolates with edible metallic powders like gold or silver for a luxurious finish.


Transfer Sheets

Press pre-printed transfer sheets onto the chocolates to imprint decorative designs.


Sprinkles and Glitter

Add texture and sparkle by sprinkling edible glitter or colorful sprinkles onto the chocolates.


Drizzling and Swirling

Use melted chocolate in contrasting colors to drizzle or swirl patterns onto the chocolates.

Pro Tip: Apply cocoa butter to the inner surface of the molds before pouring in the chocolate for a shiny finish. You can also directly add colored cocoa butter to the chocolates for vibrant colors and shine.

Cleaning and Maintaining Your Molds

Maintenance and good washing practices for molds are very important. They can help you get perfectly shaped products for a long time. As residuals can destroy the shape of the chocolates.

Best Practices for Cleaning Molds

To wash the molds without damaging follow the steps mentioned below;

Step 1: Cooling

Allow the molds to cool completely before attempting to clean them to prevent warping or damage.

Step 2: Disassembly 

If the mold is made of multiple parts, disassemble them carefully to ensure thorough cleaning of all surfaces.

Step 3: Rinsing

Always use warm water to remove excess chocolate or other residues. For scrubbing Use a soft brush or sponge.

Step 4: Detergent Solution

Prepare a mild detergent solution by mixing a small amount of dish soap with warm water.

Mix a small amount of soap in warm water to prepare the detergent solution for washing the mold.

Step 5: Soaking

Soak the molds in the detergent solution for a few minutes to loosen them.

Step 6: Scrubbing

Use a soft brush or sponge to scrub the molds, paying close attention to any intricate details or crevices where residues may hide.

Step 7: Rinsing Again

After scrubbing, rinse the molds thoroughly under warm water to remove any soap residue.

Step 8: Drying

Before storing the molds make sure that they are dry. Allow the molds to air dry completely before storing them. Ensure they are completely dry to prevent any moisture from affecting future chocolate batches.

Step 10: Storage

It is advisable to store your washed molds in a dry and cold place. They shouldn't be in sunlight.


What are the main differences between polycarbonate and silicone chocolate molds?

Polycarbonate molds offer precise detailing and durability, while silicone molds are flexible and easier to de-mold. 

Which type of chocolate mold is generally considered better: silicone or polycarbonate?

The choice depends on your needs. Polycarbonate molds are better for intricate designs and professional-grade chocolates, offering precise detailing and a glossy finish. 

How do you effectively use polycarbonate chocolate molds to create professional-grade chocolates?

To use polycarbonate molds effectively, start by properly tempering your chocolate. Then, pour the tempered chocolate into the molds, ensuring even filling of the cavities. Tap the mold gently to release any air bubbles. 

Allow the chocolate to set completely before unmolding, and then carefully remove the chocolates from the molds.

How do you maintain the longevity of polycarbonate chocolate molds to ensure consistent quality over time?

To maintain the longevity of polycarbonate chocolate molds, it's essential to clean them thoroughly after each use. Use mild detergent and warm water to wash the molds, ensuring all residues are removed. 

Allow them to air dry completely before storage. Additionally, handle the molds with care to prevent any damage or warping.

What are some advanced techniques or tips for achieving intricate designs with polycarbonate chocolate molds?

Ensure your tempered chocolate is at the right consistency before pouring into the molds. Use a small spatula or brush to carefully spread the chocolate into all the corners and details of the mold. 

Tap the mold gently to release any air bubbles, and allow the chocolate to set completely before unmolding. With practice and patience, you can master the art of creating intricate chocolate designs using polycarbonate molds.


To be an expert in chocolate-making requires precision and the right tools, such as polycarbonate molds. 

They are essential for making professional-grade chocolates. With intricate detailing and durability, they elevate your creations. 

Choose premium quality molds from PJ Molds to enhance your chocolate-making journey today!