Pavoni 30x15mm Hemisphere Mould 275x175mm product image

Pavoni

Pavoni 30x15mm Hemisphere Chocolate Mould 24-Cavity

SKU: HX542

£18.03(£21.64 inc VAT)
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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.

Frequently asked questions

Is this mould suitable for use with tempered chocolate as well as other confectionery fillings?

Yes, Tritan moulds are commonly used for tempered chocolate work, including shell moulding and one-shot techniques. The smooth cavity surface supports clean release once the chocolate has set and contracted slightly. They are also suitable for jellies, fondants, and other confectionery applications that require a defined hemisphere shape.

Can this mould be put in the dishwasher?

Hand-washing is generally recommended for Tritan confectionery moulds to preserve cavity clarity and prevent any long-term surface dulling from repeated dishwasher cycles. Warm water and a soft cloth or brush are sufficient for cleaning between batches.

Is 24 cavities per mould enough for a busy production kitchen, or should we be looking at something larger?

For smaller patisserie sections or operations producing confectionery in controlled batches, 24 cavities per load is a practical working size. Higher-volume sites running continuous production lines may benefit from using multiple moulds simultaneously or considering larger-format options within the Pavoni range — worth a conversation with the team if output requirements are significant.
Pavoni 30x15mm Hemisphere Chocolate Mould 24-Cavity

£18.03(£21.64 inc VAT)

£18.03(£21.64 inc VAT)

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.