Implast Polycarbonate Large Dome Chocolate Mould - 6 Cavities

Polycarbonate Large Dome Chocolate Mould - 6 Cavities

Create generously sized dome chocolates with this 6-cavity polycarbonate large dome chocolate mould. The smooth hemispherical design is ideal for producing statement chocolates, filled domes, dessert components and decorative chocolate shells with a clean, contemporary finish.

Each cavity measures 70 mm in diameter x 35 mm deep and has a capacity of 89.8 cc, producing a finished chocolate of approximately 106 g when filled solid. The 2 x 3 cavity layout provides ample spacing between each dome, making the mould practical for larger-format chocolate work.

The rigid, transparent polycarbonate construction allows you to monitor the chocolate as it sets and helps achieve a smooth, glossy finish when chocolate is correctly tempered. The large cavity format also gives you flexibility for layered fillings, ganache centres, mousse inserts or hollow chocolate creations.

Specifications

• Material: Polycarbonate
• Shape: Large Dome / Half-Sphere
• Number of Cavities: 6
• Cavity Size: Ø70 x 35 mm
• Approx. Piece Weight: 106 g
• Cavity Volume: 89.8 cc
• Layout: 2 x 3
• Overall Mould Dimensions: 275 x 175 x 40 mm

How to Use a Chocolate Mould?

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