La Pavoni Chocolate Mold

While this is a professional-grade tool, it is very accessible for home bakers. The rigid polycarbonate construction makes it easier to handle and tap out air bubbles compared to flexible silicone molds, which helps beginners achieve a cleaner, more professional finish.

This mold is specifically engineered for chocolate work. While you could technically use it for other food items like gelatin or butter, the rigid polycarbonate is designed to facilitate the contraction and release of tempered chocolate, which may not work as effectively with other materials.

The key is proper tempering. When chocolate is correctly tempered, it contracts as it cools, allowing the finished pieces to pop right out of the rigid cavities with a simple tap. Avoid using abrasive tools or harsh detergents, as scratches on the surface can cause chocolate to stick.

Yes, it is dishwasher safe, but we recommend hand washing with warm water and a soft cloth to maintain the pristine, glossy finish of the polycarbonate. If you do use a dishwasher, ensure you avoid abrasive detergents that could dull the surface over time.

Each of the 21 cavities holds 10ml, or approximately 0.35 fluid ounces. This size is ideal for standard bite-sized truffles or filled chocolates.