Goldbaking Plain Bar Chocolate Mold Polycarbonate Candy Bar Mold Fancy Bars PC Chocolate Mould

The molds work great. You have to have properly tempered chocolate and the temperature of your room. Then the chocolate bars will release as they should.

This is a low-cost polycarbonate mold that works just as well as any other polycarbonate chocolate mold. It's sturdy (very important when you're slamming it to get bubbles worked out) and leaves a good finish on the chocolate. If you look at the negative reviews, you'll see a lot of people complaining that their chocolate wouldn't come out of the mold. That's what happens if you don't properly temper chocolate. That's a user error. It's no fault of this mold! If you don't know what you're doing or you are using cheap chocolate or that coating "chocolate" junk, these molds are not what you are looking for.

Professional quality molds! Easy to release the bars, easy to clean! My favorite candy bar mold!

We own a small farm in Kona District of the Big Island of Hawaii and grow Cacao, Coffee and Mangoes. About once a month we make our own chocolate using a melanger that grinds it to a fine mouthfeel over a ten-hour day. We use a variety of molds but these have been great for making finished chocolate bars with cracked macnuts and seasalt. They release the finished bars easily and they cleanup equally easily.

I'm a New York base Grand Pastry Chef. I'm also a choclatier. The mold isn't bad at all. As long as the chocolate is tempered properly, and you give the chocolate enough time to release from the mold, it should pop out no problem.

Durable. Does it's job well. Holds up over time.

I’m a cake decorator and chocolatier, I need a unique mold to create something very special. All other mold I found is way too big, this one just a perfect size! For those who is looking for a regular chocolate bar size this one is not what you are looking for, it’s smaller than the regular one. But defiantly what I wanted it to be;)

Two out of the four cavities had flaws in them, which transfer to the face of the chocolate bar. Also this is NOT 50g Not even close. 40g was pushing, and 35g worked best. Very misleading and very disappointed I wasted my money. Glad I ordered only one to test it before ordering all the molds I would need.