Deeper cavities
Room for inclusions without thin spots.
Chocolate bar moulds · inclusion bar moulds
Inclusion bar moulds for bars with something on the back.
Nuts, fruit and crumble make a bar exciting and a mould harder. Deeper cavities and softer corners stop the bar cracking on release.
Overview
Inclusion bar moulds, done properly.
Inclusions add weight and stress. A standard bar cavity can crack the bar as the inclusions catch on the way out.
We deepen and radius inclusion cavities so the bar releases whole and the inclusions sit proud.
What we design for
The details that make this format work.
Soft corners
Radii that stop cracking on release.
Weight allowance
Cavity volume allowing for inclusions.
Face detail
A clean face on the front even with a loaded back.
What we ask up front
The same four questions we ask on every job like this.
Target weight
Tell us the net weight on the wrapper. We set cavity volume from it and your chocolate's density.
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.
Related case study
A Midlands chocolatier's signature bar mould.
One bar, one moulded logo, one bench-tap knock-out. A concise project that shows what silicone chocolate mould work looks like when the temper and knock-out are considered up-front.
At a glance
The idea in a picture.
Solid pieces and shelled pieces
Swipe to see the whole diagram
Questions
What people ask about this format.
Will big inclusions crack the bar?
Not with the right cavity depth and radius.
Can the face still carry a logo?
Yes.
How do you set weight?
From your chocolate and inclusion mix.
Related formats
Other formats in this family.
Snap tablet moulds
Segmented tablets with clean snap lines. Explore
All chocolate bar moulds
The full service overview. See service
Every service
All twenty services in one place. What we make
Ready?
Talk to us about inclusion 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