Chocolate Moulds:Silicone or Polycarbonate?
When it comes to making chocolate, the type of mould you use can
make a big difference in the final product. There are two main types
of chocolate moulds: silicone and polycarbonate. Each type has its
own advantages and disadvantages, so it’s important to choose
the right one for your needs.
Silicone Chocolate Moulds
Silicone moulds are made from a flexible material that is non-stick and easy to use. They are also dishwasher safe and can be used in the oven, microwave, and freezer. Silicone moulds are a good choice for beginners because they are easy to fill and release the chocolate cleanly. However, silicone moulds can be more expensive than polycarbonate moulds, and they may not produce as high of a gloss on the chocolate.
Polycarbonate Chocolate Moulds
There are three main types of chocolate moulds: polycarbonate, silicone, and 3D.
Polycarbonate moulds are made from a hard plastic that is clear and durable. They are also dishwasher safe and can be used in the oven, microwave, and freezer. Polycarbonate moulds produce a high gloss on the chocolate, and they are a good choice for professional chocolatiers. However, polycarbonate moulds can be more difficult to fill than silicone moulds, and they may not release the chocolate as cleanly.
Which Type of Mould is Right for You?
The best type of chocolate mould for you will depend on your individual needs and preferences. If you are a beginner, a silicone mould is a good option because it is easy to use and produces consistent results. If you are a professional chocolatier who is looking for a high gloss finish, a polycarbonate mould is a better choice.
Here is a table that summarizes the advantages and disadvantages of each type of chocolate mould:
Advantages
Silicone
Non-stick, easy to use, dishwasher safe, can be used in the oven, microwave, and freezer
Polycarbonate
Clear, durable, dishwasher safe, can be used in the oven, microwave, and freezer
Disadvantages
Silicone
More expensive, may not produce as high of a gloss on the chocolate
Polycarbonate
More difficult to fill, may not release the chocolate as cleanly
Conclusion
Both silicone and polycarbonate moulds are good options for making chocolate. The best type of mould for you will depend on your individual needs and preferences. If you are still unsure which type of mould to choose, I recommend starting with a silicone mould. They are easy to use and produce consistent results, making them a good choice for beginners.