Grainrain polycarbonate chocolate mold polycarbonate chocolate bar mould DIY handmade candy pastry tools (19306)

These are very high quality molds. It is nice, thick polycarbonate that will last years and years. The tops are nice and smooth for easy scraping. My chocolates came out nice and shiny.

The chocolates slid easily out of this mold and I love the flower shape.

This works beautifully with my bon bons. Easy to use and polish. Gives me a SHINY bon bon.

I worried that this would be too shallow to make the viral Dubai chocolate. It actually works just fine for me. If you want a thicker bar, Amazon has the silicone version but it’s too flimsy for me to work with as a beginner, however, getting the bars off was a beeeze. For this product, prior to working with the bars, coat the mold with coconut oil. After building the bars, pop it in the freezer for about 10 minutes. Place upside down on a board/countertop/parchment paper, tap around the edges a few times and hit the edge with a slight force on the counter. The bars should eventually pop off the mold. If the chocolate is stuck on the mold, it’s not the mold’s “fault” but rather it’s the process or technique (such as tempering). When I didn’t temper the chocolate right, some of it stuck to the mold. When I forgot to oil the mold, but put it in the freezer, the entire thing got stuck. I hope that my review will help those who are looking for the right molds to make their Dubai chocolate. It took a few tries for me to figure out how to get it right (got too expensive!!). I hope this will save money for those on a hunt for a good Dubai chocolate mold. And this is it!

After my first use I'm very happy with this mold. The shapes are very nice, it's sturdy, and properly tempered chocolate popped right out after cooling. Note, in the pictures I included the little imperfections on the chocolates are due to my chocolate have cooled a little too much before pouring, then I was unable to get some bubbles out...as far as I could tell, the molds themselves are perfectly shaped. The molds were slightly smaller than I expected - great for making solid, bite-size chocolates, but trickier for filled chocolates (although very do-able). When I first opened the product I noticed a flaw in one of the impressions, but discovered the flaw is actually on the back of the mold and doesn't affect the shape of the poured chocolate. This flaw is pictured in the 2 included pictures of the mold.

Mold is great for bars

Broke the chocolates into pieces! Hard to remove chocolates, even after chilling. They can’t be tapped out using normal chocolate batters, unless tempered. Works well if you can temper, but requires skill. Silicone works better.

GORGEOUS! Made of high quality polycarbonate, thick material. I can bang it on the counter and it doesn’t break. There is one scratch/imperfection on the side but it doesn’t impact the mold. As long as your chocolate is tempered they come out beautifully and easily! The chocolates are a perfect bite size as well. So far I’ve made vanilla, chocolate, and raspberry ganache fillings. They look almost too pretty to eat!

慣れるまでちコツが要りましたが、要領をつかめたら売ってるチョコみたいに上手く出来たので嬉しい(^o^)です。 コスパに優れてます。

Love this mold for chocolate. Very decorative, and still easy enough to polish between uses. Superb quality

Excellent get Presentation

Great Size for Filled Chocolates. Unfortunately mine came damaged but was corrected (Thank You) Somewhat Sturdy, Easy to use Polycarbonate (Medium Strength) Easy to Clean and buff with cotton before using. The back of the mold is reinforced so you can hold upside down well. If you are new to using this type of mold, be sure to look up how to use because they can be tricky if you don't know. Releases well after chilling, easy to decorate with other chocolate, edible luster dust or edible foils. Great for beginners starting to use Polycarbonate Molds. Grainrain seems like a decent brand. Arrived faster than I expected. Thanks.

Amazing results. Do the chain(oval around the cameo) before the center piece, my chocolate was a touch too cool by then. I warmed it in my hands a few times but it flowed slower which was better in a way. Just sharing my thoughts. White choc first, then dark. I did not put them in fridge until they were filled and sealed. Filled with orange cointreau ganache. Great moulds!