Temper-aware cavity design
We build the cavity around how you temper — cooler and thicker for enrobed, warmer and thinner for shell-work.
Sector · chocolatiers
Silicone moulds for chocolatiers.
Chocolate work is a discipline of temper, chill and knock-out. A mould that ignores those three fails on run one.
Why we work here
Silicone moulds for chocolatiers.
Chocolatiers buy moulds by the dozen and by the pallet. What connects the two ends of the market is the physics: tempered chocolate needs a mould it can contract off cleanly, and a mould geometry that keeps its detail through knock-out.
We supply chocolatiers with silicone alternative moulds for bars, tablets, pralines, hollow figures and branded shapes. Cavity form is designed around your temper and knock-out method.
Why buyers pick us
What matters at buyer level.
Knock-out designed in
Bench tap, air table or invert. Silicone hardness is spec'd around the extraction motion your team uses.
Branded logo work as standard
Recessed marks in the cavity floor sized so the raised chocolate reads clean. Sample-first if the logo has fine detail.
Documented material spec
Every mould leaves with a supplier declaration. Your food-safety paperwork is not left for you to reconstruct.
Typical work
The kinds of moulds we build for this sector.
01
Bar and tablet moulds
Signature bar cavities, moulded logo work, tablet formats with defined chamfer.
02
Praline and bonbon trays
Fine-form multi-cavity trays sized to your enrober or chilled worktop.
03
Hollow figure two-part moulds
Registration keys and closing detail worked around how your chef actually closes and rotates the tool.
04
Bar-with-inclusion trays
Deeper cavities with rounded corners for chocolate with fruit, nut or crumble inclusion.
05
Seasonal and limited-run cavities
One-off cavity work for a seasonal launch — a shape, a mark, a landmark.
At a glance
The idea in a picture.
Solid pieces and shelled pieces
Swipe to see the whole diagram
Questions
What buyers in this sector ask.
How does silicone compare to polycarbonate for chocolate?
Both work. Silicone flexes for a gentle release; polycarbonate holds a hard gloss when the temper is right. We build silicone; if polycarbonate is definitely what you need, we'll say so.
Can you match my existing bar?
Yes — send a bar or a drawing. We can lift the geometry from the physical bar and reproduce it.
Can we do branded logo work?
Standard. Send the vector file. If a feature is finer than silicone will hold, we'll say so at proof stage.
How many pours from one mould?
Depends on the design and how it's used. Well-designed chocolate moulds last for a long production life; sharp corners, thin walls or aggressive cleaning shorten that.
Ready?
Talk to us about work in chocolatiers
Tell us the format, the depositor, the wash. We'll come back with a route.
Real people, a real workshop
You deal with the people who make it.
No call centre and no middlemen. When you contact TCI Culinary, you speak to the team who design, build and check your mould.
- A real Warwickshire workshopUnit 15, Waterloo Park, Bidford-on-Avon, Alcester B50 4JG.
- Real people on the phoneCall the team on 01789 224228, Monday to Friday.
- The same team on every jobDesign, production and aftercare come from the people you see here.
- BRCGS Grade AATechcraft Industries Culinary Ltd. See the certificate details.
Thomas LaneManaging Director
George PrestonDesign & Project Manager
Kelly BallingerHead of Partnerships
Jim AndertonProduction Manager
TheodoreEmployee Welfare