Tools and calculators

Chocolate grams per cavity.

How much chocolate each cavity and each tray needs.

Solid or shelled?

Solid pieceShell with a filling

Cavity length (mm)Cavity width (mm)Cavity depth (mm)

Or enter the cavity volume if you know it (ml)

Leave at 0 to use the sizes above. Rounded cavities hold less than a box of the same size, so weighing a water fill is the most accurate.

Chocolate

Cavities per trayTrays per batch

Per cavity0

Per tray0

Per batch0

Typical densities, for planning only. Tempering, drips and scraping off the top add a little, so weigh a test tray.

How it works

Getting the most from it.

For bars and solid shapes, the whole cavity fills with chocolate.

For pralines and bonbons, only the wall fills. The tool takes away the inside to leave a shell of your chosen thickness.

Knowing the grams per batch helps you size your tempering machine and avoid waste.

More tools

Cavities per tray, trays per batch, pieces per shift.

Answer a few questions to find a suitable food-contact silicone grade.

A checklist that builds your enquiry for you.

Other sections

Real people, a real workshop

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.