One-way registration
Keys spaced so the halves only close one way round, even in a rush.
Chocolate moulds · chocolate hollow figure moulds
Hollow chocolate figures with a seam you cannot find.
Easter and Christmas ranges live on hollow figures. The mould decides whether the seam disappears and whether the figure stands up straight.
Overview
Chocolate hollow figure moulds, done properly.
Seasonal hollow work is poured, closed and turned in a hurry, often by temporary staff. The mould has to make the right way of closing it the only way.
We build two-part chocolate figure moulds with keyed registration, a flat standing base and a seam placed along the figure's natural outline.
What we design for
The details that make this format work.
Flat standing base
A base that lets the finished figure stand upright on a shelf or in a box.
Seam on the silhouette
The parting line runs along an edge where the eye does not land.
Seasonal families
Several figures sharing one closing method and clip set.
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 specialist chocolatier's hollow bunny two-part mould.
Two half-moulds, precise registration, a closing-and-rotate method worked out with the chef. Classic seasonal chocolate tooling.
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.
Can seasonal staff use these?
Yes. That is why we key them so they only close one way.
Do you make the flat-back figures too?
Yes, as a one-part mould with a flat back for filling and scraping.
How far ahead should we order for Easter?
Talk to us in the autumn. We will give an honest timeline once we see the figure.
Related formats
Other formats in this family.
Chocolate bonbon moulds
Shell-and-cap trays for bonbons. Explore
Chocolate decoration moulds
Toppers, plaques and garnishes. Explore
All chocolate moulds
The full service overview. See service
Every service
All twenty services in one place. What we make
Ready?
Talk to us about chocolate hollow figure 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