Chocolate and Confectionery

The Pavoni Edelweiss by Vallee is a rigid chocolate bar mould designed to produce three individually formed bars per load, each carrying a distinctive snowflake surface pattern. Made from Tritan — a BPA-free, food-safe thermoplastic — the mould is built to withstand the repeated temperature cycling that comes with regular tempered chocolate work.

In a working pastry kitchen or confectionery operation, Tritan moulds offer a practical middle ground between polycarbonate rigidity and the flexibility of silicone. The material holds its shape under repeated use, releases cleanly once chocolate has set correctly, and does not absorb colour or odour from flavoured coatings. The three-bar layout allows small-batch runs without wasting tempered chocolate, which is a practical consideration when working with single-origin or high-value couverture.

• BPA-free Tritan construction suitable for food-contact use
• Three-bar format makes efficient use of tempered chocolate per pour
• Snowflake (Edelweiss) surface detail produces a defined decorative finish
• Rigid form supports clean unmoulding without flexing the set bars
• Straightforward to clean between batches by hand or in a commercial dishwasher

The mould requires no special equipment beyond a correctly tempered chocolate and a suitable cooling environment — a refrigerator set to around 10–12°C is typically used for setting. It is worth noting that consistent results depend heavily on chocolate temperature and tempering quality rather than the mould itself; this is standard for any rigid bar mould.

This mould is well suited to patisserie operations, hotel kitchens producing house-made confectionery, and chocolatiers working at small-to-medium batch volumes. For operations running continuous high-volume bar production, a polycarbonate professional mould or a multi-cavity sheet format may offer greater throughput.

If you are building out a confectionery production line or unsure which mould format suits your workflow, our team is happy to help you think it through.

The Pavoni Pave by Vallee is a professional chocolate bar mould designed to produce three pave-style bars per load. Made from Tritan — a BPA-free, food-safe copolyester — the mould is well suited to confectionery work in patisseries, artisan chocolate kitchens, and hotel pastry sections where consistent presentation matters.

Tritan is a practical material choice for this type of work. It holds its shape under repeated tempering and demoulding cycles, releases cleanly without excessive flex, and resists the hairline crazing that can affect cheaper moulds over time. The pave or hexagonal tile format produces a defined, even surface finish that works well for enrobed bars, single-origin tablets, or filled ganache slabs.

From an operational standpoint, the mould offers a few clear advantages:

• Produces three bars per load, supporting efficient small-batch production
• BPA-free Tritan construction is food-safe and dishwasher compatible
• Rigid enough for clean demoulding without warping under production use
• Easy to clean between batches, reducing turnaround time
• Compatible with standard tempered couverture and compound chocolate

The mould is compact and straightforward to store, which makes it practical where bench and storage space is limited. It is not designed for high-volume automated lines — it suits hand-finishing environments where quality and presentation are the priority over throughput. If your operation requires significantly higher output per session, a multi-cavity or sheet mould format would be worth considering.

If you are unsure whether this format suits your production style or are building out a wider confectionery range, the team is happy to talk through what would work best for your setup.

This Pavoni hemisphere mould is designed for producing uniform round chocolates and confectionery in a professional setting. Each load yields 28 individual hemispheres at 25x12mm, making it a practical tool for patisseries, chocolatiers, and pastry sections that need to turn out consistent pieces in quantity.

Constructed from Tritan — a robust, BPA-free copolyester — the mould holds its shape accurately across repeated use and resists the stresses of repeated filling, chilling, and demoulding cycles. Tritan is well regarded in professional confectionery work for its clarity, which helps with checking set and release, and for its resistance to cracking under regular handling.

In a working kitchen context, the practical advantages are straightforward:

• Consistent 25x12mm indent geometry across all 28 cavities for uniform finished pieces
• BPA-free Tritan construction suitable for direct food contact
• Rigid enough to handle cleanly without flexing during filling or transfer
• Releases set chocolate reliably without distorting the hemisphere shape
• Easy to wash by hand or through a commercial glasswasher

The mould is a standard flat-format size that stacks and stores without difficulty, which matters when a pastry section is managing multiple mould types. It is worth noting that Tritan, while durable, is not rated for oven use — this mould is suited to cold-setting applications such as chocolate, ganache, and similar confectionery work rather than baked goods.

This size suits smaller-batch or artisan production. Sites producing larger volumes in a single run may find it worth considering a mould with a higher indent count to reduce the number of loads required per service.

If you are building out a confectionery section and want to talk through which moulds suit your production volumes and workflows, we are happy to help.

The Pavoni hemisphere mould is a polycarbonate-style confectionery mould made from Tritan, a BPA-free copolyester material, producing 24 uniform hemisphere-shaped pieces per batch at 30x15mm per cavity. It is a straightforward, practical tool used in patisserie, chocolate work, and dessert production where consistent shape and portion size matter.

In a working pastry or chocolate kitchen, consistency across a batch is rarely optional. This mould delivers the same dome profile across all 24 cavities, which matters when producing bonbons, petit fours, or plated dessert components at volume. Tritan is well suited to repeated use in this environment — it resists staining, holds its shape under repeated filling and demoulding cycles, and does not carry flavour or odour between uses.

The practical advantages for kitchen and patisserie teams include:

• Uniform cavity depth supports consistent chocolate shell thickness
• Rigid Tritan construction withstands repeated use without warping
• BPA-free material suitable for direct food contact with confectionery
• Smooth cavity walls aid clean release and reduce waste per batch
• Easy to clean between flavours or fillings during a production run

The mould requires no special setup — it fits into a standard workflow alongside tempering, filling, and setting stages. It is not dishwasher-rated by default, and hand-washing with warm water and a soft cloth is the recommended approach to protect cavity clarity over time. The 275mm width fits within standard tray storage.

This mould is well suited to artisan chocolatiers, patisserie sections in hotels and restaurants, and catering operations producing dessert components in batches. For kitchens needing larger cavity counts or different profiles, alternative formats are available within the Pavoni range.

If you are building out a confectionery production setup and want to discuss which mould formats suit your output requirements, the team is happy to help.

The Pavoni Eros is a single-cavity silicone mould designed for shaping individual desserts and confectionery portions in a professional pastry or bakery setting. Made from food-grade silicone, it produces a distinctive, defined finish and is sized to yield a single portion per mould.

Silicone moulds of this type are a standard tool in patisserie and dessert production. The material tolerates the temperature swings common in professional kitchens — moving directly from a deck or convection oven into a blast chiller without any need to transfer contents to a separate container. This makes it practical for cook-chill workflows where time and handling between stages matter.

The flexibility of the silicone is particularly useful when working with delicate set desserts, mousses, or chocolate work. Rather than pushing or scraping, the mould can be gently peeled back to release the contents cleanly, reducing the risk of breakage during plating.

• Single-cavity design gives consistent portion size and presentation
• Flexible silicone body allows clean, damage-free demoulding
• Suitable for use in ovens and blast chillers without transfer
• Easy to clean by hand or in a commercial dishwasher
• Stackable when not in use, requiring minimal storage space

This mould is well suited to smaller pastry operations, restaurant dessert menus, or as part of a larger set where multiple cavities are needed. For high-volume production where dozens of portions are prepared in a single batch, a multi-cavity tray format may be a more efficient choice.

If you are building out a dessert or confectionery section and want to discuss which mould formats suit your menu and production volumes, the team is happy to help.

The Pavoni Semisfera is a professional silicone hemisphere mould sized at 600x400mm with 24 individual indents. It is designed to produce uniform dome-shaped portions — commonly used for individual desserts, entremets, chocolate shells, and similar plated preparations where a clean, consistent shape is required across a full batch.

In a working pastry or production kitchen, consistency matters as much as technique. The Semisfera delivers the same dome profile across all 24 cavities, which makes portioning and plating more predictable during service. The silicone construction is flexible enough to release delicate set mousses, panna cottas, or chocolate-coated inserts cleanly — bending the mould gently is usually sufficient to free the contents without marking them.

Practically, the mould is designed to move between stages of preparation without transferring between vessels. It can go from oven to blast chiller and into cold storage, which removes a handling step and reduces the risk of damaging fragile portions mid-process. Key practical points include:

• Flexible silicone construction allows clean release of set or frozen portions
• Compatible with ovens and blast chillers — no need to change vessels between stages
• 24-cavity layout suits batch preparation for consistent service output
• Fits the standard 600x400mm Gastronorm footprint used in most commercial refrigeration
• Straightforward to clean by hand or in a commercial dishwasher

This mould is well suited to patisserie operations, hotel kitchens, and restaurant dessert sections producing individual plated desserts in volume. It is a practical choice where uniformity and multi-stage compatibility matter more than high-unit throughput. Operations needing significantly larger batch sizes should consider whether a higher-cavity or multi-mould setup would better match their production schedule.

If you are unsure whether this mould suits your production volumes or workflow, our team is happy to help you think it through before you order.

The Pavoni Fragment by Vallee is a professional chocolate bar mould designed to produce three fragment-tile shaped bars in a single pour. Made from Tritan — a robust, BPA-free copolyester material — it is built to withstand the repeated thermal cycling and handling that comes with consistent confectionery production in a professional setting.

In practice, the mould is well suited to small patisserie operations, hotel kitchens, and specialist chocolatiers producing finished bars as part of a dessert offer or retail product range. The rigid Tritan construction holds its shape reliably across multiple batches, and the smooth internal surface aids clean chocolate release without the brittleness associated with some polycarbonate alternatives.

Key practical advantages for production use include:

• Clean release finish suitable for retail-quality presentation
• BPA-free Tritan construction — durable and food-safe
• Consistent indentation depth across all three cavities
• Easy to clean between batches, supporting efficient turnaround
• Rigid form retains shape under repeated use without warping

No specialist installation is required. The mould is used at bench level and is compatible with standard confectionery production workflows. It should be handled carefully when filled, as with any rigid bar mould, to avoid uneven set or spillage during transfer to a cooling surface or blast chiller. It is worth confirming compatibility with your specific tempering and cooling setup before committing to volume production.

This mould is most appropriate for operations producing chocolate bars in modest quantities — artisan chocolatiers, patisserie counters, and pastry sections where presentation quality matters. For sites requiring significantly higher throughput, larger or multi-cavity sheet moulds may be worth considering.

If you are building out a confectionery production range and want to discuss which moulds suit your output requirements, the team is happy to help.

The Pavoni Eros is a rigid chocolate bar mould designed to produce three heart-shaped chocolate bars in a single pour. Made from Tritan — a BPA-free, food-safe material known for its clarity and toughness — it is well suited to professional chocolatiers, patisserie teams, and production kitchens working with tempered chocolate on a regular basis.

In practice, Tritan moulds hold their shape reliably under repeated use and temperature variation. The material releases set chocolate cleanly, which matters when producing consistent bars with defined edges and a smooth finish. The mould is straightforward to clean between batches, either by hand or by wiping down, which supports efficient multi-batch working without lengthy downtime.

A few practical points worth noting: Tritan is a hard plastic rather than flexible silicone, so demoulding relies on correct tempering and adequate setting time rather than flexing the mould. For best results, the chocolate should be properly tempered before pouring. The mould is not intended for oven use — it is suited to set confectionery work only.

This mould is a practical choice for artisan chocolate producers, hotel and restaurant patisserie operations, and specialist confectionery businesses producing finished bars for retail or plated dessert service. For operations needing higher throughput, larger or multi-cavity formats are available within the range.

If you are building out a confectionery production workflow and want guidance on mould selection or batch volumes, the team is happy to help you think it through.

The Matfer Bourgeat half sphere mould is a simple, single-cavity stainless steel mould used to shape both hot and cold preparations into a clean, uniform dome. At 80mm in diameter it produces a generous half sphere — practical for plated desserts, chocolate work, mousse portions, jellies, savoury terrines, and various cold-set garnishes.

In a professional kitchen, consistency is as important as flavour. A mould like this removes guesswork from portion shaping and allows a section to replicate the same presentation across every cover. Stainless steel construction means it handles temperature extremes well — suitable for use directly from the freezer through to applications involving warm preparations — and it cleans quickly without retaining odours or residues.

• Produces clean, uniform half-sphere shapes for consistent plated presentation
• Suitable for hot and cold applications including mousse, jelly, chocolate, and savoury preparations
• Stainless steel resists odour transfer and withstands repeated professional use
• Compact and lightweight, easy to store in volume without dedicated racking

This mould is best suited to pastry sections, fine dining operations, and any kitchen where plated presentation is a priority. It works well as part of a larger set where multiple spheres are needed per service. For operations running high cover counts, it is worth considering how many units are required to support your production flow without becoming a bottleneck.

If you are unsure how many moulds your operation needs or whether a silicone alternative might better suit your workflow, the team is happy to talk through the options.

The Pavoni Formaflex half sphere mould is a flexible food-grade silicone mould producing 15 identical half sphere portions in a single bake or set. Sitting within a standard 1/3 GN footprint, it fits directly onto a stainless steel gastronorm grid or perforated tray, making it straightforward to slot into an existing pastry or production workflow.

In a professional kitchen or patisserie environment, silicone moulds of this type are primarily valued for the clean, consistent release they provide. Portions push out without the force or risk of damage that can accompany rigid metal moulds, which is particularly useful when working with delicate set creams, mousses, ganaches, or frozen dessert components where presentation matters. The uniform cavity size also helps with consistent portioning across a batch.

• Flexible silicone construction allows clean, damage-free demoulding
• Suitable for oven, freezer, and refrigerator use within the stated temperature range
• 1/3 GN format integrates directly with standard gastronorm storage and blast chilling systems
• Non-stick surface reduces preparation time and the need for heavy greasing
• Dishwasher safe and HACCP approved for commercial food production environments

In terms of practical considerations, silicone moulds benefit from being placed on a rigid tray or grid before filling — the flexibility that aids demoulding can make a fully loaded mould unwieldy to move on its own. The mould is straightforward to clean, though care should be taken to avoid sharp utensils on the cavity surfaces.

This mould is well suited to patisseries, hotel kitchens, and restaurant pastry sections producing plated desserts or petit fours in moderate batch sizes. For higher-volume production operations running multiple batches continuously, it is worth considering whether additional moulds in rotation would better suit the throughput required.

If you are unsure whether this format fits your current production setup or gastronorm system, the team is happy to talk it through with you.

The Schneider chocolate sphere mould is a polycarbonate tray designed to produce uniform chocolate spheres for plated desserts, confectionery, and pastry work. Each tray holds 18 individual sphere cavities, allowing a reasonable batch to be produced in a single pour or setting cycle.

In practice, polycarbonate is the preferred material for chocolate moulding in professional kitchens. It conducts temperature evenly, which supports consistent setting across all cavities in the tray, and the rigid construction means the mould holds its shape under repeated use without warping. When it comes to demoulding, the slight flex of polycarbonate helps release set chocolate cleanly, reducing the likelihood of surface marks or cracked shells — important when presentation matters.

• Rigid polycarbonate resists distortion during repeated use and cleaning
• Shockproof construction handles the knocks of a busy pastry section
• 18 cavities per tray allow efficient batch production in limited time
• Smooth internal surface supports clean release without scoring
• Lightweight at 332g, easy to handle during pouring and chilling

The mould is straightforward to clean by hand or in a commercial dishwasher, though polycarbonate moulds generally benefit from careful handling during washing to preserve the internal surface finish over time. Avoid abrasive cloths or scourers, as fine scratches can affect release quality and finished appearance.

This mould is well suited to pastry kitchens, chocolate workshops, and hotel or restaurant operations producing plated desserts or petit fours in moderate volumes. For operations running very high output or requiring larger sphere dimensions, heavier production-scale trays may be worth considering.

If you're building out a confectionery or pastry setup and want to talk through which moulds and quantities make sense for your service volume, the team is happy to help.

This Schneider chocolate mould is a straightforward, well-made polycarbonate tray designed for producing uniform square chocolates in a professional confectionery or pastry setting. Each tray holds 24 individual square cavities, allowing a reasonable batch of chocolates to be produced in a single pour.

Polycarbonate is the standard material choice for professional chocolate moulds, and for good reason. It withstands the temperature cycling involved in tempering and setting work, holds its shape under repeated use, and — critically — releases set chocolate cleanly without the need to flex, score, or force the mould. The rigid construction means the tray stays flat and dimensionally consistent across a full tray, which matters when you are trying to produce chocolates that look uniform on a display or in a box.

From a practical standpoint, polycarbonate moulds clean up straightforwardly, either by hand or in a commercial dishwasher, and the material resists staining and odour absorption over time. The key operational advantages are:

• Clean, sharp-edged square results without hand-finishing
• Rigid construction keeps cavities aligned during pouring and setting
• Polycarbonate releases set chocolate without tools or scoring
• Durable enough for daily production use in a professional kitchen
• Straightforward to clean and maintain between batches

This mould is well suited to patisseries, hotel kitchens, chocolatiers, and any operation producing boxed or plated chocolates as part of a regular output. For operations running high-volume production across multiple shifts, it is worth considering whether a larger tray format or additional moulds in rotation would better suit the throughput required.

If you are building out a confectionery setup or are unsure which mould formats best match your production volumes, we are happy to help you work through the options.