Target weight
Tell us the net weight on the wrapper. We set cavity volume from it and your chocolate's density.
Service · chocolate bars
Chocolate bar moulds for your own signature bar.
A bar is the most looked-at thing a chocolatier sells. The face, the snap lines, the edge and the back all come from the mould, so the mould deserves as much thought as the recipe.
Overview
Chocolate bar moulds for your own signature bar.
Most chocolatiers start on stock polycarbonate bar moulds and then want something that is theirs: their mark on the face, their own segment pattern, their bar weight. That is where a custom silicone bar mould earns its place.
We design bar and tablet moulds around your weight, your wrapper and your knock-out. Snap lines, a maker's mark and a clean chamfer are all drawn up and proofed on a single cavity before the full tray is poured.
What we make
Common asks in this service.
01
Segmented tablets
Snap-line patterns designed so the bar breaks where you want it to, not along a weak corner.
02
Signature faces
A recessed mark, a pattern or a texture across the bar face, sized so it reads on tempered chocolate.
03
Inclusion bars
Deeper cavities and softer corners for bars carrying nuts, fruit or crumble on the back.
04
Weight-matched cavities
Cavity volume set against your target bar weight so you can print it on the wrapper with confidence.
05
Wrapper-fit outlines
Bar outline drawn to your wrapper or flow-wrap film, so packing is quick and nothing overhangs.
How it gets made
Drawn, proofed, then poured.
Every chocolate bar mould starts as a drawing we agree with you. We make a master, pour a single proof cavity in PFAS-free platinum-cure food-grade silicone and let you test it with your own recipe.
Once you are happy, we pour or press the full tray, record the grade against your order and keep the drawing on file for reorders.
What we ask up front
Four questions on every enquiry.
Snap and segment
How many pieces, and how clean the break needs to be. That drives snap-line depth and profile.
Knock-out method
Bench tap, flex-and-push or invert. We match silicone hardness to it.
Branding
Send the vector file early. We check the finest feature will read on a tempered bar.
Typical work
Case studies and further reading.
Bars
Signature bar with maker's mark
A six-cavity bar tray with a recessed mark, proofed on one cavity first.
See project
Guide
Cocoa butter and mould finish
Why cocoa butter build-up changes gloss, and how to clean a bar mould without dulling it.
Read the guide
Guide
Emboss and branded details
What depth, draft and line weight a logo needs to read on chocolate.
Read the guideAt a glance
The ideas in pictures.
Solid pieces and shelled pieces
Swipe to see the whole diagram
How a food mould gets made
- 01DrawingWe agree the shape with you
- 02MasterMade to the drawing
- 03Proof cavityPoured in food-grade silicone
- 04Your testTry it with your own recipe
- 05Full trayPoured or pressed to size
- 06On recordGrade and drawing kept for reorders
Swipe to see the whole diagram
Questions
Four that come up on this service.
Silicone or polycarbonate for bars?
Polycarbonate gives the hardest gloss at high volume. Silicone gives easier release, cheaper iteration and more freedom on shape. We will tell you honestly which suits your bar.
Can you hit an exact bar weight?
We set cavity volume from your target weight and chocolate density and check it at manufacture. Fill level on your line still matters.
Can the bar carry my logo?
Yes. We cut it into the cavity floor and proof it on a single cavity first.
How many cavities per tray?
That depends on your chiller shelf and how you knock out. See our guide on choosing cavity count.
Ready?
Talk to us about chocolate bar moulds.
Send a photo, a sketch or a sample. We'll come back with a route and a quote.
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