Even drain geometry
Cavity walls shaped so the chocolate runs out evenly and leaves a consistent shell.
Chocolate moulds · chocolate bonbon moulds
Bonbon moulds for thin shells and flat caps.
A bonbon mould has to give you a shell thin enough to bite through and a land flat enough to cap cleanly, cavity after cavity.
Overview
Chocolate bonbon moulds, done properly.
Bonbons are shelled by inverting the tray and letting the excess run out. The cavity shape decides how evenly the chocolate drains, and so how even the shell is.
We design bonbon trays with a smooth drain path, a defined land for capping and cavity spacing that suits your scraper. Proofed on one cavity first.
What we design for
The details that make this format work.
Flat capping land
A defined flat around each cavity so the scraper seals every cap in one pass.
Scraper-width trays
Tray width set to your scraper or transfer sheet so nothing is wasted at the edges.
Colour-friendly finish
Cavity finish chosen to show off sprayed or brushed cocoa butter.
What we ask up front
The same four questions we ask on every job like this.
The chill cycle
Tell us how you set — walk-in chiller, blast, or worktop marble. The setting rate affects wall thickness and how gently the tray needs to flex.
How you knock out
Bench-tap, air-cushion table, or invert-and-flex. Each one wants a slightly different silicone hardness. We spec around the way your team actually works.
Cavity count per tray
Not every layout maximises yield. We help you settle the cavity spacing so the tray fits your chiller and stacks in the racks you already own.
Finish inside the cavity
Gloss inside the mould does not become gloss on the chocolate — that comes from temper. But cavity finish still matters. We can polish to matte or high polish; we can also texture.
Related case study
A chocolatier's praline tasting tray.
Twenty-four cavities, six different shapes across four repeats each, all on a tray sized to a specific chiller shelf.
At 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
What people ask about this format.
Is silicone right for bonbons?
For artisan runs, prototypes and textured shells, yes. At high volume, polycarbonate still gives the hardest gloss, and we will tell you if that is the better route.
Can shells be thinner in silicone?
Shell thickness comes mostly from temper and drain time. A good drain path makes it consistent.
Can you match my transfer sheets?
Yes. Send the sheet size and we lay the cavities out to it.
Related formats
Other formats in this family.
Chocolate hollow figure moulds
Seasonal eggs, bunnies and figures. Explore
Chocolate decoration moulds
Toppers, plaques and garnishes. Explore
All chocolate moulds
The full service overview. See service
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Ready?
Talk to us about chocolate bonbon 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