Silicone mould chocolate has exploded in popularity — and it’s easy to see why. Whether you're crafting DIY chocolate bars, glossy truffles, heart-shaped bonbons, or festive treats, silicone moulds make the process fun, fast, and foolproof.
Home bakers and professionals alike love silicone for its flexibility, reusability, and hassle-free cleanup. But if you want glossy, professional-looking chocolates, using the right chocolate and technique is essential.
What Are Silicone Chocolate Moulds?
Silicone moulds come in all shapes and sizes:
- Bar moulds
- Bonbon moulds
- Seasonal shapes (hearts, Easter eggs, Christmas trees, etc.)
Why so popular?
- Flexible: Easy to release without cracking
- Affordable: Lower cost than polycarbonate moulds
- Non-stick: No greasing needed
🧊 Polycarbonate moulds = ultra-shiny finish but harder to use. Silicone offers the best balance for most home bakers.
Best Chocolate for Silicone Moulds
For a glossy, snappy finish:
- Use couverture chocolate (Callebaut, Valrhona, Chocovic)
- Look for high cocoa butter content
- Avoid chocolate chips or compound chocolate (unless made for melting)
How to Use Chocolate Moulds: Step-by-Step
Step 1 – Melt or Temper Chocolate
Tempering ensures shine and prevents dull, streaky chocolate.
👉 Read our Chocolate Tempering Guide
Step 2 – Prepare the Mould
- Ensure it's clean and dry
- Polish with cotton wool (optional)
- Light cocoa dusting (optional)
Step 3 – Pour & Tap
- Pour tempered chocolate into the mould
- Tap to remove air bubbles
- Use piping bag or spoon for precision
Step 4 – Set
- Let set at room temp for shine
- Or chill for 5–10 mins (no more!)
- Gently push to demould
Making Filled Chocolates in Moulds
- Shell with a thin chocolate layer and set
- Add your filling (ganache, praline, caramel)
- Seal with more chocolate and let set
Pro tip: Don’t overfill. Ensure your seal layer fully covers the filling.
Common Mistakes to Avoid
- Sticky chocolate? Mould wasn’t dry.
- Dull finish? Chocolate wasn’t tempered.
- Cracks? Chocolate didn’t set fully or was demoulded too early.
Decorating & Storage
- Decorate with shimmer, coloured cocoa butter, or drizzle
- Store in cool, dry place (not fridge unless necessary)
- Shelf life: plain chocolates = weeks; filled = 3–7 days
Recommended Silicone Moulds (UK Picks)
- Silicone bar moulds – perfect for homemade gifts
- Heart-shaped or bonbon moulds – great for holidays
- Always choose food-grade silicone (no plastic fillers)
FAQs About Silicone Mould Chocolate
Q: Do I need to temper chocolate for silicone moulds?
A: Yes - for gloss, snap, and proper texture.
Q: Can I use regular chocolate?
A: Yes, but results are better with couverture or melting chocolate.
Q: How do I clean silicone moulds?
A: Hand-wash, no harsh soaps, air dry completely.
Q: Can I reuse leftover chocolate?
A: Absolutely - just remelt or re-temper and use again.
Conclusion: Moulding Chocolate Made Simple
Silicone mould chocolate is one of the easiest ways to create stunning, handmade chocolates at home. Whether you’re crafting gifts, bonding with kids, or building your baking brand, it comes down to this:
- ✅ Use high-quality couverture chocolate
- ✅ Keep your moulds spotless and dry
- ✅ Follow a proven process