Polycarbonate Chocolate Mold by NuEmporia for Pralines, Truffles, Sweets, Candies, Bonbon: Diamond Shape. Food Safe, BPA-Free Polycarbonate Plastic

This is a wonderful mold. I was not able to get the chocolates out of the mold on my first try but that was because I was having trouble tempering. Before my second go around, I had an epiphany:I could leverage the ease of use and setting qualities of candy melts and the flavor of good chocolate if I just combined them together. I melt melt candy melts in the microwave then add my real chocolate and let the heat of the candy melts melt it. I use a 60/40 ratio of melts to chocolate. The result is a mixture that's easy to make, doesn't require a thermometer, sets up beautifully, and tastes indistinguishable from good chocolate! If the mixture gets to hard just microwave it a little more.So far, I've made chocolates filled with ganache and caramel.After the chocolates are hardened in the mold, I put it in the freezer for maybe 10 minutes. A quick tap on the counter and they pop right out.As per advice of many chocolatiers, I don't wash the mold. I clean it thoroughly with paper towels.

This mold arrived in a timely fashion. It had a couple small scratches on it, but not within the wells, so the chocolate was unaffected by marring. the chocolate set up well in the mold, and it flexed well when trying to turn out the truffles. My only complaint is just a little peeve- it is really hard to get out all the water that collects on the bottom of the mold (where the wells extrude), because of how close the extruded plastic is to the edge of the mold. Water gets trapped in there and if it releases into the drip tray that catches the chocolate when the shells are dripping out, that chocolate won't be useable anymore. It takes a cotton swab to fully dry it in all the little crevasses. A great product otherwise!

I bought this thinking that a thinner mold would be fine for a hobby chocolatier. Unfortunately, in addition to being thinner than more expensive molds, the one I received also had several defects. The worst defect being a large air bubble in one of the cavities of the mold. I might get one or two uses out of the mold before the bubble breaks, ruining a cavity, and effectively the entire mold. Can you image filling a chocolate mold and trying to avoid a single cavity because it has a hole where the bubble was?Additionally, there are several seams in the mold where plastic from different injection points pressed together. On quick glance, you might mistake them for scratches, but they follow the plastic along the top of the mold and then down into the cavities. It's not really detrimental to the mold. However, it is a sign that the manufacturer hasn't sorted out all of the issues related plastic injection. Think of it like a ugly piece of poorly tempered chocolate. It's still edible, but you know it was made by novice.I'd recommend going with a name brand chocolate mold. I purchased a Fat Daddio's mold through Amazon, and I'm happy with the quality of that mold. Martellato and Chocolate World are other brand names that have listings on Amazon, but I haven't used their molds.

This is a great product, the chocolates come out great. DO NOT put them in the freezer, they will crack. Also the first time you put chocolate in them expect it to be a garbage batch so don’t use any fillings. Just let the chocolate set then tap out and reuse that chocolate later.

I was skeptical to buy this instead of a silicone mold and I am soooo happy I went with this. I did Christmas gifts with it for our volunteer team and had to make 420 chocolates in a few days. These molds made it so easy. I was concerned that they’d be difficult to pop out but if you throw it in the freezer for a few minutes and then smack it a few times, they pop out perfectly. I was also concerned that they would crack or not be good after the first use but after 5 uses they’re still like new.

Makes beautiful, shiny bonbons. I have experience with making truffles, but this is my first time using a polycarbonate mold for chocolates. They came out shiny and professional looking. I wish I would have photographed the prettiest ones, but definitely worth using.I had to return the first one I ordered because it came with a crack, which grew larger when I tried to use it, but returning was quick and easy and I love my replacement mold.Large enough for a nice filling. I used this to make candy as gifts- will probably do this again for my wedding.

I like the size of this mold for doing filled chocolates. A note: unlike silicon the chocolates poured in these must be in temper or they will not release from the mold, as because it isn't flexible it is harder to get out. However it is my favorite of the molds when it is in temper.

I LOVE this mold. Chocolates come out shiny and lovely. Some molds you have to "bang" on the table after the chocolate has hardened. This is one of those molds. The chocolates are not going to fall out just by flipping over. End result are professional looking truffles!