Pavoni 25x12mm Hemisphere Mould 275x175mm product image

Pavoni

Pavoni 25x12mm Hemisphere Chocolate Mould 28-Indent

SKU: HX543

£18.23(£21.88 inc VAT)

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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.

Frequently asked questions

Is this mould suitable for use in a commercial oven?

No — Tritan is a cold-application material and this mould is intended for chocolate, ganache, and other cold-setting confectionery work. It is not rated for oven temperatures and should not be used for baked applications.

How does this mould hold up with daily use across multiple batches?

Tritan is a durable copolyester that performs well under the repeated filling, refrigeration, and demoulding cycles typical of a busy pastry section. Provided it is not exposed to excessive heat or sharp implements, it should give reliable service over extended use.

Is 28 cavities enough for high-volume confectionery production?

For artisan or smaller-batch operations it is generally sufficient, but high-volume sites producing large numbers of pieces per service may find the per-load yield limiting. In that case, running multiple moulds simultaneously or considering a higher-cavity alternative is worth discussing with us.
Pavoni 25x12mm Hemisphere Chocolate Mould 28-Indent

£18.23(£21.88 inc VAT)

£18.23(£21.88 inc VAT)

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.