Molds that set rather than bake: chocolate, candy and ice. Same platinum-cured silicone and the same cavity discipline as our oven-going tooling, but the tolerances that matter here are surface finish and release, because nothing in this group goes near a hot deck.
Chocolate Molds
Bar, bonbon and molded-detail cavities for tempered chocolate. A chocolate mold is a surface-finish problem before it is a shape problem: the cavity has to be polished enough that the set piece lifts without a dull patch, and the wall has to flex enough to release at room temperature without warming the chocolate in hands. Custom chocolate molds are tooled from a drawing or a physical sample, with draft and parting line agreed before steel is cut.
Candy Molds
Custom candy molds for hard candy, gummies, caramel and filled centres, in formats that demold on a production bench rather than once at home. We supply confectioners and chocolate mold manufacturers who need the same cavity to hold its edge across a run, and we quote the British-spelling search from the same tooling library: chocolate mould manufacturers buy the same product.
Ice Cube Molds
Two shapes carry the bar program: the large slow-melting square for spirits service, and the faceted 3D cavity for presentation serves. Both are wholesale silicone molds cut in our own tooling, so cavity count, footprint and hardness are yours to set. See the 8-cavity large cube tray and the diamond 3D tray.
Popsicle & Ice Pop Molds
Rocket, bar and round-lolly cavities for frozen pops and ice lollies, cut in the same platinum-cured silicone as the rest of this group. The variable is the stick: a molded-in slot holds a flat stick without a separate insert, while a cored pin lets the pop release with the stick already set, so the two are quoted as different dies rather than one mold used both ways. Cavity count is yours to set from four up, and new shapes are tooled from artwork.
What Sets This Group Apart
Nothing here is oven tooling, so the specification conversation is different: release at cold and room temperature, surface gloss on the finished piece, and how many cycles a cavity holds before the detail softens. Food-grade platinum silicone, BPA-free, odour-neutral, rated -40 C to 230 C, dishwasher safe. LFGB, FDA 21 CFR 177.2600, SGS, RoHS and REACH documentation applies per item, with certificate documents available on request.
Make It Yours
Every item on this page can carry your logo, your color and your packaging – from a stock carton to a full retail box. The four levels are set out on the Private Label & OEM page, and the shelf you are probably comparing this with is baking molds and pans.
FAQ
Do you stock chocolate and candy molds, or only tool them?
Both. There is an existing cavity library, and a program that needs its own shape goes through new tooling – sampled in 10-15 days after drawing confirmation, bulk 15-25 days after sign-off. Tell us which of the two you are asking about and the quote changes shape.
What MOQ applies to this group?
Trial orders start at 50 pcs per design on existing tooling and 100 pcs per design on a new cavity, then step through volume bands at 500, 1,000 and 5,000 pieces. Ice molds consolidate with chocolate and candy tooling in one shipment.
Can ice molds be used for chocolate as well?
Where the cavity geometry allows it, yes – the compound and temperature range are the same. A mold designed for cold release can still take a temper, but a detail that has to survive an oven behaves differently, which is why we quote the two uses separately rather than selling one as the other.
Send the cavity you need, target quantity and destination market. We reply within 1 business day.