Pavoni Edelweiss By Vallee Chocolate Bar product image

Pavoni

Pavoni Edelweiss by Vallee Chocolate Bar Mould 275mm

SKU: HX551

£20.16(£24.19 inc VAT)

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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.

Frequently asked questions

Is this mould suitable for use with professional couverture chocolate?

Yes, the Tritan mould is compatible with professionally tempered couverture. Clean release and finish quality depend on correct tempering and appropriate setting conditions rather than the mould material itself, so it performs well when used alongside proper chocolate-working practices.

Can this mould go in a commercial dishwasher?

Tritan is generally dishwasher-safe, though hand washing in warm water with a mild detergent is often preferred for moulds with fine surface detail, as it helps preserve the definition of the pattern over time.

Is this format suitable for a high-volume confectionery operation?

The three-bar layout suits small-to-medium batch production well. If you are running continuous high-volume output, a multi-cavity sheet mould or polycarbonate professional format may deliver better throughput — it is worth discussing your production volumes with us before committing to a format.
Pavoni Edelweiss by Vallee Chocolate Bar Mould 275mm

£20.16(£24.19 inc VAT)

£20.16(£24.19 inc VAT)

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.