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Schneider

Schneider Polycarbonate Chocolate Sphere Mould 18-Piece

SKU: DW294

£24.34(£29.21 inc VAT)

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The Schneider chocolate sphere mould is a polycarbonate tray designed to produce uniform chocolate spheres for plated desserts, confectionery, and pastry work. Each tray holds 18 individual sphere cavities, allowing a reasonable batch to be produced in a single pour or setting cycle.

In practice, polycarbonate is the preferred material for chocolate moulding in professional kitchens. It conducts temperature evenly, which supports consistent setting across all cavities in the tray, and the rigid construction means the mould holds its shape under repeated use without warping. When it comes to demoulding, the slight flex of polycarbonate helps release set chocolate cleanly, reducing the likelihood of surface marks or cracked shells — important when presentation matters.

  • Rigid polycarbonate resists distortion during repeated use and cleaning
  • Shockproof construction handles the knocks of a busy pastry section
  • 18 cavities per tray allow efficient batch production in limited time
  • Smooth internal surface supports clean release without scoring
  • Lightweight at 332g, easy to handle during pouring and chilling

The mould is straightforward to clean by hand or in a commercial dishwasher, though polycarbonate moulds generally benefit from careful handling during washing to preserve the internal surface finish over time. Avoid abrasive cloths or scourers, as fine scratches can affect release quality and finished appearance.

This mould is well suited to pastry kitchens, chocolate workshops, and hotel or restaurant operations producing plated desserts or petit fours in moderate volumes. For operations running very high output or requiring larger sphere dimensions, heavier production-scale trays may be worth considering.

If you're building out a confectionery or pastry setup and want to talk through which moulds and quantities make sense for your service volume, the team is happy to help.

Frequently asked questions

What size spheres does this mould produce?

Each cavity produces a sphere with a 30mm diameter, making these well suited to petit fours, bonbons, and smaller plated dessert elements. For larger hollow spheres or showpiece work, a different cavity size would be more appropriate.

Is polycarbonate suitable for professional chocolate work?

Yes — polycarbonate is the standard material used in professional chocolate moulds. It conducts temperature evenly to support consistent setting, and the slight natural flex aids clean demoulding without marking the surface of the finished chocolate.

How many trays would a busy pastry section typically need?

That depends on your output volume and chilling capacity. A single tray works well for small-batch production, but most professional operations running regular dessert service will want multiple trays to allow continuous production while earlier batches are setting. It's worth thinking through your workflow before ordering.
Schneider Polycarbonate Chocolate Sphere Mould 18-Piece

£24.34(£29.21 inc VAT)

£24.34(£29.21 inc VAT)

The Schneider chocolate sphere mould is a polycarbonate tray designed to produce uniform chocolate spheres for plated desserts, confectionery, and pastry work. Each tray holds 18 individual sphere cavities, allowing a reasonable batch to be produced in a single pour or setting cycle.

In practice, polycarbonate is the preferred material for chocolate moulding in professional kitchens. It conducts temperature evenly, which supports consistent setting across all cavities in the tray, and the rigid construction means the mould holds its shape under repeated use without warping. When it comes to demoulding, the slight flex of polycarbonate helps release set chocolate cleanly, reducing the likelihood of surface marks or cracked shells — important when presentation matters.

  • Rigid polycarbonate resists distortion during repeated use and cleaning
  • Shockproof construction handles the knocks of a busy pastry section
  • 18 cavities per tray allow efficient batch production in limited time
  • Smooth internal surface supports clean release without scoring
  • Lightweight at 332g, easy to handle during pouring and chilling

The mould is straightforward to clean by hand or in a commercial dishwasher, though polycarbonate moulds generally benefit from careful handling during washing to preserve the internal surface finish over time. Avoid abrasive cloths or scourers, as fine scratches can affect release quality and finished appearance.

This mould is well suited to pastry kitchens, chocolate workshops, and hotel or restaurant operations producing plated desserts or petit fours in moderate volumes. For operations running very high output or requiring larger sphere dimensions, heavier production-scale trays may be worth considering.

If you're building out a confectionery or pastry setup and want to talk through which moulds and quantities make sense for your service volume, the team is happy to help.