Moldes de policarbonato para chocolate

Nuestros moldes de policarbonato están hechos para brindar resultados de calidad profesional con facilidad. Nuestros moldes están hechos de policarbonato aprobado por la FDA y cumplen con los más altos estándares de seguridad. La estructura duradera y la transparencia de nuestros moldes de policarbonato para chocolate garantizan detalles precisos, lo que facilita la creación de elegantes diseños de chocolate.

Los moldes PjBold están recubiertos con una superficie antiadherente que permite desmoldarlos sin esfuerzo. Agrega un acabado brillante a sus chocolates. PjBold es ideal para principiantes y profesionales en la creación de diferentes formas y estilos con el mismo resultado utilizando moldes de policarbonato personalizados .

FDA-Approved
4.9 (843 Reviews)
Free Shipping over $35
Ordenar por:
polycarbonate oval mold

Molde ovalado de 10 ml, 24 cavidades, policarbonato P1008

$34.99 $25.00
Bullet Mold

Molde de bala de 10 ml, 21 cavidades, policarbonato P1003

$34.99 $25.00
Molde triangular de policarbonato de 10 ml y 24 cavidades P1012

Molde triangular de policarbonato de 10 ml y 24 cavidades P1012

$34.99 $25.00

Our Best Selling Molds

Mushroom Candy Bar Mold

Molde para barra de caramelo con forma de hongo, 6 cavidades

$139.95 $84.52
Molde de silicona cuadrado, 3,5 ml, 266 cavidades, media hoja

Molde de silicona cuadrado, 3,5 ml, 266 cavidades, media hoja

$189.90 $131.71
Heart Wax Melt Mold

Molde de cera derretida en forma de corazón, 0,54 ml, 452 cavidades, media hoja

$189.80 $136.60
THC Square Silicone Mold

Molde de silicona cuadrado para THC de MA, ME, RI y VT: 3,5 ml, 266 cavidades, media hoja

$169.95 $121.90
THC Triangle Silicone Mold

Molde triangular de silicona con THC (MA, ME, RI, VT), 2,5 ml, 252 cavidades, media hoja

$189.95 $120.65
Gummy Worm Silicone Mold, 4mL, 87 Cavity, Half Sheet, Blue

Molde de silicona con forma de gusano de goma, 4 ml, 87 cavidades, media hoja

$189.00 $119.42
Half Dome Silicone Mold

Molde de silicona de media cúpula, 2 ml, 234 cavidades, media hoja

$189.95 $146.48
Mushroom Candy Bar Mold

Molde para barra de caramelo con forma de hongo, color azul, 6 cavidades

$124.99 $83.28
Ver todo

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

pjbold.com widget logo

Shop Top Favorites – Loved by All

What Makes Our Polycarbonate Molds Different?

Mirror-Like Gloss Finish

Polycarbonate has a smooth, polished inner surface that transfers directly onto the chocolate. When you temper chocolate properly and pour into a well-prepared polycarbonate mold, the finished piece has the same glossy shine you see on premium confectionery. Silicone can't match this finish.

Rigid Structure Holds Clean Detail

Unlike flexible silicone, polycarbonate doesn't flex under the weight of a full tray. Sharp corners stay sharp. Edges stay clean. That matters for squares, triangles, and geometric shapes where even a small sag softens the design.

FDA and LFGB Compliant

The polycarbonate is FDA-approved and LFGB-compliant for food contact. Safe for tempered chocolate, filled bonbons, hard candy, and other confectionery work. For details on what FDA-approved food contact plastics means, see FDA 21 CFR Part 177, which covers polymers used in food manufacturing.

Built for Repeated Commercial Use

Polycarbonate is impact-resistant and doesn't crack under normal kitchen use. The mold handles daily production without warping. Freezer-safe too, which helps speed up chocolate release times in busy kitchens.

How to Buy the Right Polycarbonate Mold

1

Match Cavity Size to Your Chocolate Style

Large bonbons and filled chocolates need volume, a 10mL round mold with 24 cavities works well. For smaller bite pieces, a 7mL round mold with 24 cavities or a 4mL round mold with 21 cavities keeps the pieces at truffle size.

2

Pick the Right Shape for Your Brand

Classic round truffles, geometric squares, triangles, or hearts — each shape signals something different to the buyer. A 2.5mL square mold with 45 cavities works for small square pieces. A 10mL square mold with 24 cavities gives larger squares with the same clean geometric lines.

3

Plan for Filled vs Solid Chocolates

Filled chocolates need deeper cavities so you have room for a shell and a center. Solid pieces work with any depth. If you're making bonbons with caramel, ganache, or liqueur centers, stick with 10mL cavities or larger. If you're making simple solid shapes, smaller cavities are faster to fill.

4

Remember the Cleaning Limits

Polycarbonate has a hard gloss finish that dishwasher detergent and high heat will dull over time. That means hand-wash only with mild soap and a soft cloth. This isn't a drawback, just a trade-off for the mirror finish you get. Plan your workflow around gentler cleaning.

1

Match Cavity Size to Your Chocolate Style

Large bonbons and filled chocolates need volume, a 10mL round mold with 24 cavities works well. For smaller bite pieces, a 7mL round mold with 24 cavities or a 4mL round mold with 21 cavities keeps the pieces at truffle size.

Pick the Right Shape for Your Brand

Classic round truffles, geometric squares, triangles, or hearts — each shape signals something different to the buyer. A 2.5mL square mold with 45 cavities works for small square pieces. A 10mL square mold with 24 cavities gives larger squares with the same clean geometric lines.

2
3

Plan for Filled vs Solid Chocolates

Filled chocolates need deeper cavities so you have room for a shell and a center. Solid pieces work with any depth. If you're making bonbons with caramel, ganache, or liqueur centers, stick with 10mL cavities or larger. If you're making simple solid shapes, smaller cavities are faster to fill.

Remember the Cleaning Limits

Polycarbonate has a hard gloss finish that dishwasher detergent and high heat will dull over time. That means hand-wash only with mild soap and a soft cloth. This isn't a drawback, just a trade-off for the mirror finish you get. Plan your workflow around gentler cleaning.

4

Tips for Using Polycarbonate Chocolate Molds

  • 1

    Polish the Cavities Before Each Pour

    Wipe each cavity with a clean lint-free cloth before filling. This removes moisture and dust that would otherwise show up as dull spots on your finished chocolate. A quick polish before every pour makes a real difference in how professional the finished piece looks.

  • 2

    Temper Your Chocolate Properly

    Untempered chocolate looks matte and releases poorly from polycarbonate. Proper tempering gives you shine, crisp snap, and easy release. Our guide on how to melt chocolate for molds walks through the full tempering process.

  • 3

    Tap to Remove Air Bubbles

    After pouring, tap the mold firmly on the counter three or four times. Trapped air rises to the surface before the chocolate sets. Skipping this step leaves pits and holes in the finished piece — especially in detailed designs.

  • 4

    Chill to Release, Don't Force

    Polycarbonate is rigid, so you can't flex it like silicone to pop pieces out. Instead, chill the filled mold in the fridge for 15 to 20 minutes. The chocolate contracts slightly as it cools, which releases it from the cavity. Flip the mold over a clean tray and the pieces drop out.

  • 5

    Use a Light Touch When Scraping

    Scrape excess chocolate off the top surface with a warmed bench scraper. Metal is fine on polycarbonate since the surface is hard, but don't use abrasive tools. For step-by-step workflow, see our how to use chocolate molds guide.

How to Care for Your Polycarbonate Molds

  • Hand-wash with warm soapy water and a soft sponge or microfiber cloth after every use
  • Skip the dishwasher and abrasive scrubbers, both will dull the glossy surface over time
  • Dry thoroughly with a soft cloth to prevent water spots that show up on the next batch
  • Store flat in a cool, dry place away from direct sunlight, which can warp polycarbonate over long periods
  • Inspect regularly for scratches, scratched cavities won't release chocolate with the same gloss
  • Never expose polycarbonate to temperatures above 140°F (60°C) or harsh cleaning chemicals, since both can damage the material
View Full Care Guide

FAQs

Polycarbonate is rigid, gives you a mirror-like gloss finish, and is the standard choice for professional chocolatiers. Silicone is flexible, releases more easily, and works for softer items like gummies and filled candies. For the full comparison, our silicone vs polycarbonate molds guide covers when to pick which one.

Yes. They're FDA-approved and LFGB-compliant, BPA-free food-grade polycarbonate. That means they meet both US and European food safety standards for polymers in food contact. See FDA 21 CFR Part 177 for the US regulation details.

We don't recommend it. Dishwasher heat and detergent dull the glossy surface over time, which means your chocolates won't come out as shiny. Hand wash with mild soap and a soft cloth instead. For the full cleaning process, see our guide on how to clean polycarbonate chocolate molds.

Yes. Freezer-safe is actually a key feature since chilling speeds up chocolate release. The polycarbonate doesn't crack at freezer temperatures. Just don't move the mold from freezer to hot water — sudden temperature swings can stress the material over many cycles.

Yes, and they handle hard candy well. Pour hot sugar syrup directly into the mold without warping. The rigid shape holds up better under the weight of hot liquid than silicone. Make sure the mold is fully dry before pouring since water reacts badly with hot sugar.

Two things matter most. First, properly temper your chocolate before pouring. Second, make sure the mold is clean, dry, and polished with a lint-free cloth right before filling. Proper tempering plus a clean cavity gives you the mirror finish. Skip either step and the chocolate comes out dull.