Types of Chocolate Molds |
 | Thermoformed/Vacuum Formed Plastic Molds | Thermoformed, or vacuum formed, plastic chocolate molds are the least expensive and are intended for short production runs, craft, or hobby use. The mold is made by forming hot plastic over an object. When plastic is heated it becomes flexible. It is then put over the object and vacuum suction causes the plastic to take the shape of the object. The type and thickness of plastic used will vary by manufacturer. |
 | Silicone Rubber Molds | Silicone rubber molds are the second most expensive type of chocolate molds and are very popular among artisan pasty chefs. Silicone is a type of rubber that is flexible and can handle heat. It comes in both liquid and putty. To make a mold using the liquid, silicone rubber is poured over the model and is let to cure (dry). If using a putty, the model is pushed into the putty and an impression is made. |
 | Polycarbonate Plastic Injected Molds | Polycarbonate chocolate molds, (sometimes referred to as european chocolate molds, professional chocolate molds, or confectionery grade molds), are the most expensive type of molds. They are usually made through the process of plastic injection mold making which involves injecting a plastic resin, usually a polycarbonate resin, around a metal master under very high pressure. These molds have the longest useful life and very strong. They are known for their ease of use and for making high gloss chocolates. This is the type of molds preferred by most professional chocolatiers and pastry chefs. |
 | Magnetic Molds | Magnetic chocolate molds come in two parts and can be used in combination with chocolate transfer sheets to create graphic designs on the top of chocolate pieces. The transfer sheet is applied to one part of the mold, both parts are held together with magnets, and the chocoalate is cast. After setting, the graphic design is transferred to the chocolate piece. This method is commonly used in making artisan chocolates or chocolates with logos. |
 | Metal Molds | In the early days of making chocolate molds, they were usually made out of cast metal. These molds are not produced in quantity any more, but have retained significant value as antiques. |