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We offer all the chocolate machines, from cocoa bean processing to chocolate grinding, tempering, depositing, enrobing and final packaging.


Chocolate Mould

Polycarbonate chocolate mould (or ‘molds’ for American friends) are hollow containers used to give shape to liquid chocolate when it cools and hardens.

PC Chocolate mould is widely used in the process of making chocolate bars and pralines. Liquid chocolate will be deposited inside the empty cavities of the mould, the total quantity of cavities in a mould determines how many finished chocolate pieces will be yielded each time that mould is filled.

For cleaning chocolate mould, do NOT use water, water has a hydrolytic effect on polycarbonate, this effect is time and temperature dependent, with higher temperatures causing quicker degradation. Increasing pH values will also accelerate polymer degradation. We recommend limiting the wash temperature to a maximum of 140˚F (60˚C) if you can only clean the moulds with water.

Polycarbonate moulds should better be cleaned with dry kitchen towels until all chocolate is removed. If the chocolate is tempered correctly, most of the chocolate will be removable with a scraper and soft kitchen paper.

Types of PC chocolate moulds


Standard Bottom-Flat Mould

Bottom-flated chocolate moulds are made from highly durable polycarbonate plastic, They feature superb detail inside the cavities.

There are hundreds of designs available in a variety of configurations to meet any chocolate confectionery need. They are categorized as the following:

  • 275*175mm
  • 280*200mm
  • 300*225mm
  • 400*300mm

Hollow Chocolate Mould

Hollow chocolate moulds are expertly crafted to ensure ease of use.

Manufactured from food grade polycarbonate material, these moulds use high-strength magnets to create a very strong, dependable closure. Making hollow chocolate novelties has never been this easy and profitable.