Chocolate Molds Collections
Moule en silicone demi-dôme, 2 ml, 234 cavités, demi-feuille
Moule demi-dôme, 0,5 ml, 468 cavités, demi-feuille
Cire fondue en demi-dôme, 0,54 ml, 391 cavités, demi-feuille
Our Best Selling Molds
Moule à bonbons carré en silicone - Demi-feuille
Moule à bonbons carré en silicone, 266 cavités, 2 ml
Moule carré en silicone, 5 ml, 192 cavités, demi-feuille
Moule carré en silicone, 4 ml, 192 cavités, demi-feuille
Moule carré en silicone, 1 ml, 600 cavités, demi-feuille
Moule carré en silicone, 2 ml, 336 cavités, demi-feuille
Our Customers Speak: 1 Million Molds, Millions of Reasons to Choose Us
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What are the Features of Our Truffle Molds?
Even Cavities for a Consistent Finish
Every truffle comes out the same size and shape. Whether you are making dome-shaped bonbons or round truffles, the even cavity design means your finished pieces look refined and uniform. No mismatched sizes, no uneven edges.
Smooth Release Without Greasing
The non-stick silicone lets truffles and ganache pieces slip out cleanly without any prep work. No greasing, no parchment, no stuck pieces. Just flex the mold gently and your truffles release whole with smooth edges intact. Our half dome mold is a great example of how well this works for delicate dome shapes.
Shapes That Look Professional
Choose from half domes, full rounds, gumdrop shapes, and more. Each shape gives your finished truffle a clean, polished look that is hard to achieve by hand. The kind of finish that makes homemade truffles look like they came from a confectionery shop.
Freezer, Oven, and Dishwasher Safe
Our truffle molds handle the full temperature range from -40°C to 230°C. Set your ganache in the freezer, fill with warm chocolate, and clean up in the dishwasher. One mold handles every step of the truffle-making process without any issues.
How to Buy the Right Truffle Mold
Choose Your Shape First
Half dome and full round shapes are the most classic for truffles and bonbons. Gumdrop shapes work well for a more playful, bite-sized look. Our gumdrop mold is a popular pick for anyone wanting something a little different from the standard round.
Match Cavity Size to Your Truffle Style
Smaller cavities around 0.5 mL suit micro-dose pieces and mini truffles. Larger cavities around 2 mL give you a more generous truffle with room for fillings like ganache or caramel. Pick a size based on how much filling you want in each piece and how you plan to serve or package them.
Decide Between Silicone and Polycarbonate
Silicone is flexible and naturally non-stick, perfect for softer ganache truffles that need a gentle pop-out release. Polycarbonate gives a high-gloss mirror finish which is ideal when surface shine matters most. Our 10mL square polycarbonate mold is a solid option if a professional glossy surface is your priority.
Think About Batch Size
Making small batches at home? A single tray with 28 to 45 cavities is enough. Running larger production for events or selling? Go for higher cavity counts so you pour more truffles per session and reduce your total time in the kitchen.
Tips for Using Your Truffle Molds
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Temper Your Shell Chocolate
Heat dark chocolate to 110°F then bring it down to 88°F before filling. Milk and white chocolate need slightly lower temps. Proper tempering is what gives your truffle shell that glossy surface and satisfying snap when bitten into.
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Create a Shell Before Adding Filling
Pour tempered chocolate into each cavity, swirl to coat all sides, then pour the excess back out. Let this shell set before adding your ganache filling. This is the method that gives you a firm outer shell with a soft center rather than a solid piece all the way through.
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Fill Cavities Just Below the Rim
When adding your ganache or filling, stop just below the top of each cavity. This leaves room to seal the bottom with a final layer of chocolate without overflow. A piping bag gives you the most control here. Our round silicone mold 0.54mL works particularly well with a piping bag for clean, consistent small fills.
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Refrigerate Until Fully Set
Chill filled molds for at least 15 to 30 minutes or until the chocolate is completely firm before trying to unmold. Rushing this step causes the shell to crack or the filling to ooze out when you flex the mold. Patience here makes the biggest difference in the final result.
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Polish Cavities for Extra Shine
Before filling, wipe each cavity with a clean dry lint-free cloth. This removes any dust or moisture and gives your finished truffle a shinier surface straight out of the mold. A small step that has a visible impact on how professional your truffles look. Try this with the half dome mold for high-volume batches where surface finish really counts.
How to Care for Your Truffle Molds
- Wash with warm soapy water and a soft sponge after every use or place on the top rack of your dishwasher
- Never use sharp tools or knives to remove truffles as these scratch the cavity surface and damage the non-stick finish
- If chocolate residue builds up, soak briefly in warm water before washing to loosen it
- Air-dry completely before storing to prevent moisture buildup between cavities
- Store flat in a cool dry location away from heat sources and direct sunlight
- Check molds regularly for tears or scratches and replace when the surface shows visible wear
Truffle Mold FAQs
Couverture chocolate with high cocoa butter content gives the best results. It melts smoothly, flows into cavities cleanly, and sets with a glossy finish. Avoid standard chocolate chips as the stabilizers in them prevent a proper melt and shine.
Two things matter most. First, temper your chocolate properly before pouring. Second, make sure the mold cavity is completely clean and dry before you fill it. Polishing each cavity with a lint-free cloth before use also makes a noticeable difference in surface quality.
Yes. The same molds work well for gummies, bonbons, caramels, gelatin pieces, and small infused edibles. The dome and round shapes suit a wide range of candy types beyond just truffles.
At least 15 to 30 minutes in the fridge until the chocolate is completely firm. If the pieces feel soft at all when you press the mold, give them more time. Unmolding too early is the most common cause of cracked or misshapen truffles.
With proper care, silicone truffle molds last for hundreds of uses. The key is avoiding sharp tools and harsh scrubbers. Clean gently, store flat, and the mold will hold its shape and non-stick surface for years of regular use.
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