Chocolate bar moulds

With chocolate bar moulds you cast your own bars and fill them with whatever you like best: caramel, nougat, ganache or crunchy nuts. In this category you will find 17 moulds and sets, from a simple tunnel bar to a bar that looks like Lego.

Which chocolate bar moulds do we stock?

• Classic bars: tunnel (10 cavities), square-edged (10 cavities), Choco (8 cavities) and two casting moulds modelled on well-known chocolate bars (5 and 6 cavities).
• Geometric and modern: triangle (10 cavities), pyramid (5 pieces), crystal, circles (6 cavities), curved (8 cavities) and wave.
• Playful: pebbles, bonbon and Lego (12 cavities), which children particularly love.
• Sets: chocolate bar set, Volta and Trigon.

For flat bars without a filling, the chocolate tablet moulds are the better choice. You will find more designs among all our chocolate moulds.

Filled bars, step by step

A bar is made just like a praline, in three stages: cast the shell, fill, seal. Keep the mould clean and dry and polish the cavities before casting. Temper the couverture chocolate, fill the cavities, tip the mould out and scrape it clean. The shell can be a little thicker than for a praline, because a bar has to hold up when you bite into it. Once the shell has set, add the filling: it should be only lukewarm and stop just below the rim, otherwise the base will not hold. Let it firm up, pour tempered couverture over the top and scrape off the excess. After chilling, tap the bars out onto your work surface. Ready-made fillings are in our praline fillings.

Ideas to try: chocolate bars for children and the crunchy peanut caramel bar. Homemade bars make a lovely gift for Mother's Day, a birthday or Christmas.

Frequently asked questions

How long do homemade bars keep?

That depends on the filling: a ganache made with cream keeps for less time than caramel or nougat. Store the bars somewhere cool and dry and well wrapped, but not in a damp fridge.

Why does my bar have grey streaks?

Grey or whitish streaks appear when the couverture was not tempered properly. Our couverture tempering course in Adliswil shows you how to get it right every time.