Pavoni Fragment By Vallee Chocolate Bar Mould product image

Pavoni

Pavoni Fragment By Vallee Chocolate Bar Mould 275x175mm

SKU: HX550

£20.16(£24.19 inc VAT)

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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.

Frequently asked questions

Is this mould suitable for daily production use in a professional kitchen?

Yes — the Tritan material is designed for repeated use and handles the thermal cycling typical of professional chocolate production. It is well suited to patisserie sections and artisan chocolatiers producing bars on a regular basis, though for very high-volume continuous production, a heavier-duty or larger-format mould may be more practical.

Does this mould require any special equipment or setup to use?

No specialist installation is needed. It is used at bench level as part of a standard tempering and moulding workflow. You should ensure your cooling setup — whether a refrigerator, blast chiller, or cooling tunnel — can accommodate the mould dimensions to achieve an even set.

How should this mould be cleaned and maintained between batches?

Tritan is straightforward to clean and does not require specialist chemicals. Avoid abrasive tools that could mark the cavity surface, as surface scratches can affect chocolate release quality over time. Allow the mould to return to ambient temperature before washing to prevent thermal shock.
Pavoni Fragment By Vallee Chocolate Bar Mould 275x175mm

£20.16(£24.19 inc VAT)

£20.16(£24.19 inc VAT)

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.