77.8mL Mushroom Candy Bar Mold – Blue, 6 Cavities | Gummies & Chocolates
Description
This mold makes 6 large mushroom-shaped candy bars in one pour. Each cavity holds 77.8 mL, which is enough for a full-size bar. The mold works well for gummies, chocolates, and infused bars. It is good for home use and small-batch candy production.
Made with 100% Platinum Silicone. FDA Compliant and BPA-free. Safe to use in the oven, freezer, and dishwasher. Browse the mushroom molds collection for all mushroom formats, or check out the thick molds collection for other large-cavity options.
Key Features
Here is what this mold gives you:
- FDA Compliant. Meets US food safety standards.
- Made in the USA. Manufactured in the USA using 100% Platinum Silicone.
- Temperature range: -40°C to 240°C (-40°F to 464°F). Works for hot pours and frozen treats.
- 6 cavities, 77.8 mL each. Full-size mushroom bar every pour.
- Non-stick surface. Every piece releases cleanly without sprays or oils.
- Durable and long-lasting.
Material Properties
This mold is made from 100% Platinum Silicone. The non-stick surface releases every piece cleanly and does not hold onto flavors between batches. See the chocolate molds collection for more options.
- 100% Platinum Silicone. Premium material for candy production.
- Food Safe & BPA-Free.
- FDA Compliant. Safe for direct food contact.
- Made in the USA. Manufactured in the USA for consistent quality.
- Non-stick specialized formula. Every bar releases cleanly without sprays or oils.
- Oven safe.
- Freezer safe.
- Dishwasher safe.
Commercial Grade Quality
6 identical mushroom bar cavities. Every bar the same size and volume every pour. Check the best sellers collection for other popular molds.
- 6 identical cavities. Consistent size every pour.
- Dishwasher safe for fast cleanup.
- Flexible silicone for easy bar demold.
- Built for repeat use without warping.
Engineering & Design Process
Every mushroom bar cavity is shaped for a clean, consistent result. Need a custom mold? Visit the custom gummy molds page. Browse the all molds collection for the full range.
- Free design consultation available.
- Developed by professional engineers (50+ years combined experience).
- Advanced 3D CAD modeling technology.
- Realistic 3D rendering before production.
- Cost-effective tooling and manufacturing solutions.
Use Cases
- Mushroom chocolate bars. 77.8 mL gives you a full, generous bar every time. Read the how to make mushroom chocolate bars guide for step-by-step instructions.
- Gummies. The large cavity makes thick, chewy mushroom gummies. Browse the mushroom molds collection for more mushroom formats.
- Cannabis edibles. Large cavity makes dosing easy for infused bars. See the mushroom candy mold for a smaller mushroom option.
- Specialty confectionery. Great for novelty retail bars and themed candy lines. Check the thick molds collection for more bar-format options.
Care Instructions
- Wash with mild soap and warm water before first use.
- Dishwasher safe (top rack recommended).
- Dry completely before storage.
- Store in a clean, dust-free environment.
- Avoid sharp tools or abrasive cleaning materials.
Free Recipes & Resources
Explore our free recipes to get started:
How To Make Mushroom Chocolate Bars at Home
Mushroom Chocolate Bars (makes ~6 bars at 77.8 mL each)
A full-size mushroom bar recipe from the PJBold guide, sized for the 6-cavity mushroom bar mold.
Ingredients:
- 900g dark or milk chocolate chips
- 1 to 2 tbsp dried and finely ground mushroom powder
- 1 tsp cocoa butter or coconut oil
- Sweetener (honey, agave, or sugar) to taste
- Optional: chopped nuts, dried cranberries, or sea salt
Steps:
- Prepare mushroom powder: dry mushrooms at 100 to 120 degrees F until no moisture remains. Grind to a fine powder and sift.
- Melt chocolate in a double boiler. Add cocoa butter and stir until smooth.
- Add mushroom powder and sweetener. Mix well.
- Pour into all 6 bar cavities. Tap the mold gently to release air bubbles.
- Add optional toppings before the chocolate sets.
- Refrigerate at least 45 minutes until fully set. Flex the mold and pop each bar out. Store airtight.
