Pavoni Pave By Vallee Chocolate Bar Mould product image

Pavoni

Pavoni Pave By Vallee Chocolate Bar Mould 275x175mm

SKU: HX547

£20.16(£24.19 inc VAT)

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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.

Frequently asked questions

Is this mould suitable for use with tempered couverture chocolate?

Yes, the Tritan construction handles the temperature requirements of tempered couverture without warping or distortion. It is equally compatible with compound chocolate, making it versatile for different confectionery applications.

Can this mould go in a dishwasher, or does it need hand washing?

Tritan is generally dishwasher safe, though handwashing at moderate temperatures is recommended to preserve the mould surface and extend its working life, particularly in high-frequency production environments.

Is this the right choice for a patisserie producing larger volumes of chocolate bars?

This mould works well for small-batch and artisan production where finish quality is the priority. If you are running higher-volume sessions and need significantly more bars per cycle, a multi-cavity sheet mould format would be a more practical fit — the team can advise on what suits your output requirements.
Pavoni Pave By Vallee Chocolate Bar Mould 275x175mm

£20.16(£24.19 inc VAT)

£20.16(£24.19 inc VAT)

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.