88mL Mushroom Polycarbonate Chocolate Mold 114 Gram | 24 Piece Bar

Description

This mold makes 3 large mushroom-pattern bars per pour. Each bar holds 88 mL, which is a full 114-gram bar with 24 breakable squares. The rigid polycarbonate gives each bar a sharp mushroom design and a high-gloss finish. Good for artisan chocolatiers, cannabis edible makers, and gift bar production.

Made with 100% Food-Grade Polycarbonate. FDA & LFGB Compliant. Freezer safe. Hand wash only to protect the gloss finish. See the 38mL zen mushroom polycarbonate mold for a smaller bar option, or browse the mushroom molds collection for all mushroom formats.

Key Features

Here is what this mold gives you:

• FDA & LFGB Compliant. Meets US and international food safety standards.
• Made in the USA. Manufactured domestically using food-grade polycarbonate.
• Temperature range: Up to 260°F (125°C). Works for chocolate pours and freezer setting.
• 3 bars per mold, 88 mL each. Large 24-square bar with a mushroom pattern every pour.
• Non-stick surface. Every bar releases cleanly without sprays or oils.
• Durable and long-lasting.

Material Properties

This mold is made from 100% Food-Grade Polycarbonate. The rigid structure gives each large mushroom bar a detailed pattern and a mirror-like finish. See the chocolate bar molds collection for more bar formats.

• 100% Food-Grade Polycarbonate. Strong and BPA-free.
• FDA & LFGB Compliant. Meets US and international food safety standards.
• High-gloss non-stick finish. Bars come out shiny and clean.
• Freezer safe.

Commercial Grade Quality

3 identical large mushroom bars per mold. Every bar the same size and finish. Check the best sellers collection for other popular molds.

• 3 large, identical bars per mold. Consistent size and finish every pour.
• Rigid polycarbonate holds shape when filled.
• Built for repeat use without warping.

Engineering & Design Process

Each bar cavity is designed for a sharp mushroom pattern and a clean, professional finish. Need a custom mold? Visit the custom polycarbonate 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. 88 mL per bar gives a full, generous bar that breaks into 24 pieces. Read the how to make mushroom chocolate bars guide for step-by-step instructions.
• Cannabis edibles. Large bar format is good for infused bar production with clear dosing per square. Browse the mushroom molds collection for all mushroom options.
• Gift and retail bars. Large, detailed bars make good gift products and retail items. See the 38mL zen mushroom polycarbonate mold for a smaller bar in the same style.
• Small-batch production. 3 bars per tray works for small test runs or custom batch production. Check the polycarbonate molds collection for more polycarbonate options.

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:

How To Make Mushroom Chocolate Bars at Home

Mushroom Chocolate Bars (makes ~3 large bars at 88 mL each)

A full-size mushroom bar recipe from the PJBold guide, sized for the 88mL mushroom polycarbonate mold.

Ingredients:

• 400g 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:

1. Prepare mushroom powder: dry mushrooms at 100 to 120 degrees F until no moisture remains. Grind to a fine powder and sift.
2. Melt chocolate and cocoa butter in a double boiler. Stir until smooth.
3. Add mushroom powder and sweetener. Mix well.
4. Pour into all 3 bar cavities. Tap the mold gently to release air bubbles.
5. Add optional toppings before the chocolate sets.
6. Refrigerate at least 45 minutes until fully set. Tap the mold to release each bar. Store airtight.