Using and Caring for Your Chocolate World Moulds

Using and Caring for Your Chocolate World Polycarbonate Moulds

Polycarbonate moulds are precision instruments. Treat them well and they will last indefinitely, producing sharper, glossier chocolates with every use. The guidance below covers everything from first use through to cleaning and storage, drawn from Chocolate World's own recommendations.

Before First Use

New moulds benefit from a conditioning run before you use them with chocolate for the first time. Fill the cavities with tempered chocolate, allow to set fully, then demould as normal. The chocolates from this first batch may not be as glossy as subsequent batches, that is expected. From the second use onwards, the shine improves with every batch as the polycarbonate surface develops a natural release layer from repeated contact with tempered chocolate.

Tempering Is Everything

The single most important factor in getting clean, glossy chocolate from a polycarbonate mould is correct tempering. Properly tempered chocolate contracts slightly as it sets, which is what causes it to release cleanly from the mould. Untempered or incorrectly tempered chocolate will not contract, will stick, and will produce a dull, streaky surface.

If your chocolate is not releasing cleanly, the mould is almost never the cause. Check your tempering process first.

How to Clean a Polycarbonate Mould

Correct cleaning extends the life of the mould and protects the quality of your finished chocolates. Follow these steps:

  • Step 1 — Remove excess chocolate: Use a palette knife or scraper to remove as much residual chocolate as possible before washing.

  • Step 2 — Wash: Machine wash at approximately 60°C using a detergent that is compatible with polycarbonate (pH between 9.5 and 10.5). Avoid caustic or highly alkaline detergents. Keep water pressure low, maximum 3 bar.

  • Step 3 — Rinse: Rinse with demineralised water at no more than 60°C, using a polycarbonate-safe rinse aid (maximum pH 7).

  • Step 4 — Dry: Dry with a warm air blower set to no more than 70–80°C. Dry both sides of the mould. Water left on the back can transfer as marks to the next mould stacked on top.

  • Step 5 — First use after cleaning: After washing, mould and demould once before using the mould in a production batch. This restores the surface gloss.

Do not use abrasive cloths, metal tools, or strong solvents on the mould surface. These cause fine scratches that trap residue and dull the finished chocolate over time.

Storing Your Moulds

Store moulds flat, stacked in a cool, dry place away from direct sunlight. Polycarbonate is UV-sensitive and will yellow with prolonged exposure. Avoid storing near heat sources.

Working with Double Moulds

Double moulds (marked 'double model' in the product specification) consist of two identical or mirrored halves that clip together to produce a three-dimensional chocolate. To use a double mould you will need:

  • 2 moulds (both halves)

  • 2 clamps (KLEM)

  • 2 centre-alignment pins (KLEMWAN)

Shell the two halves separately, allow to set, then clip together with the clamps and fill through the hole in the base if applicable, or seal with a final pour of tempered chocolate. The KLEMWAN pins ensure the two halves align precisely.

Troubleshooting

My chocolate won't come out of the mould.

Almost always a tempering issue. Properly tempered chocolate contracts as it cools and releases cleanly. Check your tempering curve. If the chocolate is correctly tempered, try placing the mould in the fridge (not the freezer) for 5–10 minutes to help it contract further, then tap firmly on the work surface.

My chocolate has white streaks or a dull surface.

Fat bloom (white streaks) is caused by untempered or poorly tempered chocolate. A dull surface can also result from moisture in the mould — ensure moulds are completely dry before use, and never handle the cavity surfaces with bare hands.

Do I need to grease the mould?

No. Polycarbonate moulds are designed to release without any added fat. Greasing actually makes release harder by interfering with the contraction process and will dull the finish of your chocolates.

Can I use compound chocolate (candy melts) in polycarbonate moulds?

Yes. Compound chocolate doesn't require tempering and will release cleanly. The finish won't be as high-gloss as with correctly tempered couverture, but the moulds work perfectly well with compound.

How long will a Chocolate World mould last?

Indefinitely, with proper care. Each mould is cured for 24 hours after production to stabilise the polycarbonate. Avoid metal tools inside the cavities, extreme temperatures, and abrasive cleaning, and the mould will outlast any of its competitors.