50mL Mushroom Chocolate Polycarbonate Mold 65 Gram - 10 Pieces | Gummies & Candies
Description
This polycarbonate mold makes large mushroom-shaped chocolate pieces. It has 10 cavities each holding 50mL. The hard polycarbonate material gives chocolates a glossy finish that silicone molds cannot match. Good for cannabis-infused chocolates, specialty bars, and custom confections.
Made with 100% Food-Grade Polycarbonate. FDA and LFGB Compliant. Hand wash only. See the polycarbonate molds collection for more options, or read the silicone vs polycarbonate molds guide to pick the right material.
Key Features
Here is what this mold gives you:
- FDA and LFGB Compliant. Meets US and international food safety standards.
- Made in the USA. Manufactured domestically using food-grade polycarbonate.
- Temperature range: -40°C to 240°C (-40°F to 464°F). Works for hot pours and frozen treats.
- 10 cavities, 50mL each. 10 cavities at 50mL each. Large mushroom cavity for full-size chocolate bars.
- Non-stick surface. Every piece releases cleanly without sprays or oils.
- Durable and long-lasting.
Polycarbonate Material Properties
This mold is made from 100% Food-Grade Polycarbonate. The rigid material creates a glossy surface on chocolates that you cannot get from silicone. See the chocolate molds collection for more options.
- 100% Food-Grade Polycarbonate. Rigid material for glossy chocolate finishes.
- FDA and LFGB Compliant. Meets US and international food safety standards.
- Non-stick specialized formula. Clean release every pour.
- Freezer safe.
- Hand wash only.
Commercial Grade Quality
10 identical mushroom cavities. Each piece comes out the same size with a clean glossy finish. Check the best sellers collection for other popular molds.
- 10 identical mushroom cavities. Consistent size and glossy finish every pour.
- Hand wash for fast cleanup.
- Rigid polycarbonate for easy demold.
- Built for repeat use without warping.
Engineering & Design Process
Each mushroom cavity is precision-built for a clean release and high-gloss chocolate finish. 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
Chocolates. The polycarbonate material gives each mushroom piece a shiny, professional finish. Read the silicone vs polycarbonate molds guide to understand when polycarbonate is the better choice.
Cannabis-infused chocolates. 50mL per piece is good for full-dose mushroom chocolate production. See the gummy molds collection for smaller-format options. Browse the candy making molds for all formats.
Specialty confectionery. Great for premium retail bars and boutique candy lines. See 38mL Zen Mushroom polycarbonate mold for another polycarbonate mold, and browse the complete catalog for the full range.
Gifting and custom orders. Large mushroom bars work well as novelty gifts and themed candy favors. See 88mL Mushroom polycarbonate mold for another polycarbonate format. Read the how to clean polycarbonate chocolate molds guide for care tips. Read the guide to perfecting candy molding for best practices.
Care Instructions
- Wash with mild soap and warm water before first use.
- Hand wash only. Do not put in dishwasher. This will damage the gloss finish.
- Use a soft cloth or sponge only. Do not use abrasive scrubbers.
- Dry completely before storing.
- Store flat in a clean, dust-free environment.
Free Recipes & Resources
Explore our free recipes to get started:
Mushroom Chocolate Bars (makes ~10 pieces at 50mL each)
*A mushroom chocolate bar recipe from the PJBold guide, sized for the 10-cavity polycarbonate mushroom mold.*
Ingredients:
- 500g dark or milk chocolate chips or a chocolate bar
- 1 to 2 tbsp dried and finely ground mushroom powder
- 1 tsp cocoa butter or coconut oil
- Sweetener (agave syrup, honey, or sugar) to taste
- Optional: chopped pine nuts, dried cranberries, sea salt, or cayenne pepper
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 over low heat. Add cocoa butter and stir until fully smooth.
- Remove from heat. Add mushroom powder and sweetener. Stir well.
- Pour into all 10 mushroom cavities using a squeeze bottle.
- Tap the mold gently to release air bubbles. Add optional toppings before chocolate sets.
- Refrigerate at least 30 to 45 minutes until fully set.
- Gently release each mushroom bar by pressing the mold from the back. Store airtight.
