J.B. Prince Poly Chocolate Mold

Polycarbonate is the industry standard for professional chocolate work because it is rigid, which allows for a clean, glossy finish and easier release. Unlike silicone, which can be flexible and prone to warping, these molds hold their shape perfectly to ensure every piece has sharp, defined edges.

The key is properly tempered chocolate. When chocolate is tempered correctly, it contracts slightly as it cools, allowing it to pop out of the rigid polycarbonate cavities with a simple tap. Avoid putting the mold in the dishwasher, as residue or scratches can interfere with the release.

No, we recommend hand washing these molds with warm water and a soft cloth. Dishwashers can be too abrasive and may leave residue or create micro-scratches on the surface, which will dull the finish of your chocolates over time.

Use warm water and a mild, non-abrasive soap. Avoid using metal utensils or scouring pads to remove stubborn chocolate, as any scratches on the interior surface will transfer to the surface of your finished chocolates.

While designed specifically for chocolate, this mold can be used for other confectionery applications like hard candy or butter, provided the ingredients are compatible with polycarbonate. Keep in mind that the rigid nature of the mold means it is not suitable for frozen items that require a flexible mold for removal.