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Implast Polycarbonate Dome Chocolate Mould - 28 Cavities

Implast Polycarbonate Dome Chocolate Mould - 28 Cavities

Precision 28-cavity polycarbonate mould for creating elegant dome chocolates, pralines and filled confectionery with a smooth, refined finish.
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Polycarbonate Dome Chocolate Mould - 28 Cavities

Create clean, uniform dome-shaped chocolates with this 28-cavity polycarbonate chocolate mould, designed for consistent results across pralines, filled chocolates, truffles and solid chocolate pieces.

Each cavity measures 29 mm in diameter x 29 mm high, producing a finished chocolate of approximately 16 g with a 13.5 cc capacity. The 28 cavities are arranged in a practical 4 x 7 layout, allowing efficient batch production while maintaining consistent sizing across each piece.

The rigid, transparent polycarbonate construction makes it easy to monitor the chocolate during setting and supports a smooth, glossy finish when chocolate is correctly tempered. Its defined dome profile is particularly suited to elegant confectionery designs, filled centres and premium chocolate assortments.

Specifications

  • Material: Polycarbonate
  • Shape: Dome
  • Number of Cavities: 28
  • Cavity Size: Ø29 x 29 mm
  • Approx. Piece Weight: 16 g
  • Cavity Volume: 13.5 cc
  • Layout: 4 x 7
  • Overall Mould Dimensions: 275 x 175 x 35 mm

How to Use a Chocolate Mould?

  1. Temper the chocolate: Bring the melted chocolate to the appropriate temperature range for its type; tempering is essential for a shiny and crisp result.
  2. Bring the mould to room temperature: Remove the polycarbonate chocolate mould from a cold environment and wait until it is completely dry.
  3. Fill the cavities: Pour the tempered chocolate into the cavities using a spatula or funnel; avoid overfilling.
  4. Remove air bubbles: Tap the filled mould gently on the counter a few times to bring any trapped air bubbles to the surface.
  5. Clean the surface: Scrape the top surface in one single stroke with a flat spatula; this step must not be skipped.
  6. Cool: Leave the mould to set in a cool, temperature-stable environment or in a refrigerator.
  7. Release the chocolate: Turn the mould upside down; well-tempered chocolates release easily with light pressure.
  8. Clean the mould immediately: Wipe with lukewarm water after use; residues must be removed before they solidify.

Tips for Use

  • Keep the mould dry. Even the slightest moisture can leave matte spots on the surface; be careful about condensation.
  • Avoid fingerprints. When finger oils touch the inner surface, the chocolate becomes dull at that point; use a spatula or brush.
  • Avoid metal tools. Use a plastic spatula for scraping; metal marks cause permanent damage.

Long-Lasting Use with Proper Care

  • Do not put in the dishwasher; high heat and detergent cause micro-scratches.
  • Protect from direct sunlight; prolonged UV exposure yellows the material.
  • Avoid stacking; store with a thin cloth between each mould.