Implast Polycarbonate Gift Box Chocolate Mould - 28 Cavities

Polycarbonate Gift Box Chocolate Mould - 28 Cavities

Create distinctive gift-inspired chocolates with this 28-cavity polycarbonate gift box chocolate mould. Each cavity features a compact square shape with raised ribbon and bow detailing, giving finished chocolates a decorative presentation without the need for additional moulded embellishment.

Each cavity measures 27 x 27 x 19 mm and produces a chocolate weighing approximately 12 g, with a capacity of 8.8 cc. The mould is arranged in a 4 x 7 layout, making it suitable for efficient batch production of filled chocolates, pralines, solid chocolates and seasonal confectionery.

The rigid, transparent polycarbonate construction allows the setting process to remain visible and helps produce a smooth, glossy surface when chocolate is correctly tempered. Its present-shaped design is especially well suited to festive ranges, gift boxes, seasonal collections and celebration-themed chocolates.

Specifications

• Material: Polycarbonate
• Shape: Square Present / Gift Box
• Number of Cavities: 28
• Cavity Size: 27 x 27 x 19 mm
• Approx. Piece Weight: 12 g
• Cavity Volume: 8.8 cc
• Layout: 4 x 7
• Overall Mould Dimensions: 275 x 175 x 25 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.