Chocolate Molds

From basic solid bars to filled bonbons with multi-layer interiors, our chocolate molds cover every way you could want to shape chocolate. Silicone for flexible release, polycarbonate for mirror finish, bar-size cavities for full pieces, and smaller cavities for truffles or bite chocolates.

The collection spans multiple formats. That includes the marijuana leaf chocolate bar mold for themed bars, a small leaf chocolate bar mold for mini bars, the Mushroom Candy Bar Mold, and the Plain Thick Mold Candy Bar 75mL for plain full-size bars.

Looking for a specific material? Browse our polycarbonate molds collection for a mirror finish, or our silicone chocolate mold collection for flexible release work.

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3mL Honeybee Gummy Silicone Mold – 160 Cavities, Half Sheet | Candies & Chocolates

3mL Honeybee Gummy Silicone Mold – 160 Cavities, Half Sheet | Candies & Chocolates

$180.00 $148.61
7.5mL Peanut Butter Cup Mold – 88 Cavities – Half Sheet | Chocolates

7.5mL Peanut Butter Cup Mold – 88 Cavities – Half Sheet | Chocolates

$39.95 $29.95
3mL Flower Gummy Silicone Mold – 140 Cavities, Half Sheet | Candies & Chocolates

3mL Flower Gummy Silicone Mold – 140 Cavities, Half Sheet | Candies & Chocolates

$180.00 $141.81
14mL Multi-Dose GelTab Candy Mold – 24 Cavities, Half Sheet | Gummies & Chocolates

14mL Multi-Dose GelTab Candy Mold – 24 Cavities, Half Sheet | Gummies & Chocolates

$150.00 $115.64
3.5mL Round Puck Gummy Silicone Mold – 165 Cavities, Half Sheet | Candies & Chocolates

3.5mL Round Puck Gummy Silicone Mold – 165 Cavities, Half Sheet | Candies & Chocolates

$150.00 $118.60

Our Best Selling Molds

3mL NJ Round Silicone Candy Mold – 150 Cavities – Half Sheet | Chocolates & Gummies

3mL NJ Round Silicone Candy Mold – 150 Cavities – Half Sheet | Chocolates & Gummies

$156.93
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Our Customers Speak: 1 Million Molds, Millions of Reasons to Choose Us

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What Makes Our Chocolate Molds Different?

Clean Detail on Every Piece

Fine embossed patterns, sharp edges, and smooth surfaces, our molds transfer every design detail from cavity to finished chocolate. Leaf vein lines, mushroom cap textures, or smooth geometric edges all come out crisp. No soft transitions or blurred design lines.

Silicone or Polycarbonate, You Pick

Silicone flexes for easy release and works for gummies and soft chocolates. Polycarbonate gives you a mirror-finish gloss that professional chocolatiers rely on for premium bonbons and filled pieces. Different recipes need different molds, you don't have to compromise.

Food-Safe Across the Collection

Every mold is FDA-compliant and BPA-free. The silicone molds meet FDA 21 CFR 177.2600, the federal rule for rubber in repeated food contact. The polycarbonate molds meet their own FDA food-contact regulation. Safe for chocolate, hot sugar, and filling ingredients.

Range of Cavity Sizes and Formats

Small truffle cavities for bite-sized chocolates, medium cavities for bonbons, large cavities for chocolate bars. The same collection covers every scale of chocolate work from single-serving truffles to gift-size bars. One catalog, every format.

How to Buy the Right Chocolate Mold

1

Pick Material Based on Finish

Silicone flexes, releases easily, and works best for soft chocolate or filled pieces where you need to bend the mold to unmold. Polycarbonate is rigid and gives you that glossy mirror finish on bonbons. For a deeper comparison, see our silicone vs polycarbonate molds guide.

2

Match the Shape to Your Audience

Classic bars work for everyday chocolate. Themed bars like the marijuana leaf chocolate bar or the Mushroom Thick Mold Candy Bar target specific audiences. For state-compliant infused bars, the CO, FL, OH THC Candy Bar Mold 74.45mL includes the regulatory symbol on each bar.

3

Consider Cavity Volume vs Bar Weight

Most standard chocolate bars weigh 40 to 100 grams. A 75mL to 80mL cavity gives you that range. For smaller gift or sample bars, the Leaf Thick Mold Candy Bar 80mL or a Square Thick Mold 5mL works for individual pieces. For truffle-sized bites, try the 10mL Heart Mold Polycarbonate.

4

Plan Your Batch Workflow

Home batches need small molds with 4 to 6 cavities. Small commercial kitchens need half-sheet or bar-format molds that fit standard baking trays. Large-scale candy production needs depositor-compatible half-sheets. Match mold format to your workflow so pouring, setting, and cleanup all happen on the same scale.

1

Pick Material Based on Finish

Silicone flexes, releases easily, and works best for soft chocolate or filled pieces where you need to bend the mold to unmold. Polycarbonate is rigid and gives you that glossy mirror finish on bonbons. For a deeper comparison, see our silicone vs polycarbonate molds guide.

Match the Shape to Your Audience

Classic bars work for everyday chocolate. Themed bars like the marijuana leaf chocolate bar or the Mushroom Thick Mold Candy Bar target specific audiences. For state-compliant infused bars, the CO, FL, OH THC Candy Bar Mold 74.45mL includes the regulatory symbol on each bar.

2
3

Consider Cavity Volume vs Bar Weight

Most standard chocolate bars weigh 40 to 100 grams. A 75mL to 80mL cavity gives you that range. For smaller gift or sample bars, the Leaf Thick Mold Candy Bar 80mL or a Square Thick Mold 5mL works for individual pieces. For truffle-sized bites, try the 10mL Heart Mold Polycarbonate.

Plan Your Batch Workflow

Home batches need small molds with 4 to 6 cavities. Small commercial kitchens need half-sheet or bar-format molds that fit standard baking trays. Large-scale candy production needs depositor-compatible half-sheets. Match mold format to your workflow so pouring, setting, and cleanup all happen on the same scale.

4

Tips for Making Chocolates

  • 1

    Temper the Chocolate

    Tempering is the difference between chocolate that shines and chocolate that blooms (gets white streaks). Heat dark chocolate to 115°F, cool to 82°F, then reheat gently to 88°F working temperature. Milk and white chocolate need slightly lower working temps. Proper tempering gives you glossy finish and a clean snap.

  • 2

    Polish the Cavities First

    Wipe each cavity with a lint-free cloth before pouring. This matters most for polycarbonate molds, moisture or dust in the cavity shows up as dull spots on finished chocolate. For silicone, a clean-and-dry check is enough. Either way, every pour should start with a clean cavity.

  • 3

    Tap Firmly to Remove Air Bubbles

    Air bubbles trapped in the design leave pits in the finished chocolate. Give the tray two or three firm taps on the counter right after pouring. The bubbles rise and break at the surface. This is especially important for detailed designs like embossed leaves or mushrooms.

  • 4

    Build Filled Bars in Layers

    For filled bars, pour a thin base layer first and let it set 5 to 10 minutes. Add your filling, caramel, ganache, nuts, or fruit. Top with another layer of chocolate and smooth. This gives you a proper chocolate shell with a center inside, just like premium confections.

  • 5

    Chill to Release Cleanly

    Chocolate contracts slightly as it cools, which helps it release from the cavity. Chill the filled mold in the fridge for 15 to 20 minutes. For polycarbonate, flip and tap. For silicone, flex the edges and push from the back. For more details on each method, see our guide on how to make chocolate molds, or learn about the best chocolate bar molds for homemade treats.

How to Care for Your Chocolate Molds

  • Silicone molds: wash with warm soapy water or put on the top rack of the dishwasher
  • Polycarbonate molds: hand-wash only with mild soap and a soft cloth, dishwashers dull the gloss finish
  • Dry all molds fully with a soft cloth or air-dry to prevent water spots on the next batch
  • Skip abrasive scrubbers and metal tools since they scratch both materials and reduce release quality
  • Store flat in a cool, dry place away from direct sunlight
  • Check molds monthly for scratches, thin spots, or damage, and replace when the finish quality drops
View Full Care Guide

FAQs

Silicone is flexible, releases easily, and works great for soft chocolates, gummies, and filled pieces. Polycarbonate is rigid and gives you a mirror-finish gloss ideal for premium bonbons. For the full breakdown, our silicone vs polycarbonate molds guide covers when to pick which one.

Yes. Silicone molds are made from platinum-cured, FDA-compliant, BPA-free silicone. Polycarbonate molds are made from FDA-approved food-grade polycarbonate. Both meet FDA 21 CFR Part 177, the federal regulations covering food-contact polymers.

Yes, silicone molds handle both. Chocolate sets faster than gummies, but the mold doesn't care what you pour. Wash between batches so flavors don't transfer. Polycarbonate molds work best with chocolate specifically, they won't damage gummies, but you'll get better results using silicone for gummy work.

Two things. First, temper chocolate properly, that's the single biggest factor for gloss. Second, polish polycarbonate molds with a lint-free cloth before pouring, and make sure silicone molds are clean and completely dry. Proper tempering plus a clean cavity gives you that premium mirror finish.

Yes. Our bar-format molds hold full-size chocolate bars of 38mL to 80mL per cavity. For a full step-by-step recipe and technique, see our guide on how to make chocolate molds. For picking the right mold, read our guide on best chocolate bar molds for perfect homemade treats.

Yes, both silicone and polycarbonate handle freezer temperatures without cracking. Chilling speeds up chocolate release, especially for polycarbonate molds where the chocolate contracts as it cools and pulls away from the cavity walls. Freezer-safe molds cut your setup time noticeably.