Chocolate Moulds — Silicone & Polycarbonate Moulds for Home & Professional Use

Create beautiful homemade chocolates with our range of food-grade silicone chocolate moulds, available in Australia with fast nationwide delivery. From classic chocolate bar moulds and bonbon shapes to novelty characters and seasonal designs, our chocolate moulds deliver clean, professional results every time — no greasing required. Perfect for home chocolatiers, cake decorators, and anyone who loves making handcrafted chocolate gifts.

Silicone Chocolate Moulds for Every Occasion

Whether you're making gift box chocolates, cake decorations, or personalised treats, the right silicone chocolate mould makes the process simple and satisfying. Our moulds are made from flexible, food-grade silicone that releases cleanly after setting — even from intricate, detailed cavities. Use them with compound chocolate, couverture, candy melts, or white chocolate for a range of finishes. Browse our full range below, and explore our wider silicone moulds collection for fondant, cakesicle, and candy mould options.

Types of Chocolate Moulds

Chocolate Bar Moulds

Chocolate bar moulds are the most popular style for home chocolatiers. They create uniform rectangular chocolate bars that are ideal for gifting, personalised packaging, and handcrafted chocolate making. Available in standard tablet bar shapes and novelty bar designs, these moulds are also suitable for filled chocolate bars — simply pour a base layer, allow to partially set, add your filling (ganache, caramel, praline), then seal with a second layer of chocolate.

Bonbon, Truffle & Dome Moulds

Dome and sphere moulds create classic bonbon and truffle shapes — the signature format of premium handmade chocolates. These moulds are available in round, oval, and teardrop shapes and are suitable for both solid chocolates and filled pralines. For a polished finish, use tempered couverture chocolate and allow to set at room temperature rather than refrigerating.

Novelty & Character Chocolate Moulds

Our novelty chocolate moulds include dinosaurs, bats, Halloween skulls, buttons, hearts, stars, and more — ideal for themed party favours, cake board decorations, and personalised gifts. Use with coloured candy melts or tinted white chocolate for fun, eye-catching results. These moulds also work beautifully with candy melts for a no-temper option that's beginner-friendly.

Seasonal & Themed Chocolate Moulds

Our seasonal chocolate mould range covers the most popular gifting and baking occasions throughout the year. For dedicated seasonal ranges, browse our Easter chocolate moulds, Christmas chocolate moulds, and Halloween chocolate moulds — each stocked with shapes specific to that season. Seasonal moulds sell out fast, so stock up early.

Lollipop & Cake Pop Moulds

Chocolate lollipop moulds come with space to insert a stick before the chocolate sets, creating shaped lollipops perfect for parties, cake tables, and gifts. They're ideal for kids' birthday themes and work well with coloured white chocolate or candy melts for vibrant, on-brand results. See our full range in the lollipop moulds collection.

What Chocolate Works Best in Silicone Moulds?

The most common choices for silicone chocolate moulding are:

• Compound chocolate — the most beginner-friendly option. No tempering required; simply melt and pour. Sets at room temperature or in the fridge and releases cleanly from silicone.
• Candy melts — coloured, flavoured coating wafers that melt easily and set quickly. Available in a wide range of colours, perfect for novelty and themed chocolate shapes.
• Couverture chocolate — a premium, high-cocoa-butter chocolate used by professionals. Requires tempering for a glossy, snappy finish but produces superior flavour and texture.
• White chocolate — can be tinted with oil-based food colouring for custom-coloured chocolate shapes. Use compound white chocolate for easy no-temper results.

How to Use Silicone Chocolate Moulds

1. Melt your chocolate — use a double boiler or microwave in short bursts, stirring between each interval until fully melted and smooth.
2. Pour into the mould — fill each cavity to the top. For bar moulds, spread evenly with a palette knife or scraper to level off.
3. Remove air bubbles — tap the mould firmly on the bench several times to bring air bubbles to the surface.
4. Set the chocolate — for compound chocolate and candy melts, refrigerate for 15–30 minutes until fully set. For couverture, allow to set at cool room temperature for the best gloss.
5. Release from the mould — flex the silicone gently and press from behind to pop the chocolates out cleanly.

Custom Chocolate Moulds Australia

Looking for custom chocolate moulds Australia? Our range includes a variety of shapes that can be used to create personalised chocolate gifts and branded confectionery. For the best results with custom work, pair with compound white chocolate tinted with oil-based food colouring to match specific colours and themes. Transfer sheets and edible printing can also be applied to moulded chocolates for a fully personalised finish.

FAQs About Chocolate Moulds

Do I need to temper chocolate for silicone moulds?

Only if you're using couverture (real, high-cocoa-butter) chocolate. Tempered couverture produces a glossy, snappy finish — but it requires careful temperature control. For most home use, compound chocolate or candy melts are the easier option — they don't need tempering, set reliably in the fridge, and release cleanly from silicone moulds without any special technique.

How do I get a shiny finish on moulded chocolates?

A glossy finish on moulded chocolates comes from properly tempered couverture chocolate set at room temperature. If you're using compound chocolate or candy melts and want more shine, make sure the mould cavities are clean and dry before pouring — any moisture or residue will dull the surface. Polishing the inside of the cavities with a dry cloth or cotton ball before use can also improve the finish.

Can I use candy melts in chocolate moulds?

Yes — candy melts work excellently in silicone chocolate moulds and are one of the most popular choices for home use. They melt easily, come in a wide range of colours, require no tempering, and set firmly in the fridge. They're the go-to for novelty shapes, themed party chocolates, and cake board decorations.

How do I stop chocolate sticking in the mould?

Food-grade silicone is naturally non-stick, so no greasing is required. If chocolate is sticking, the most common cause is that it hasn't fully set before you tried to release it. Return to the fridge for a further 10–15 minutes and try again. Also ensure the mould is clean and dry before use — any moisture can cause sticking.

Are silicone chocolate moulds food safe?

Yes — all silicone moulds in our range are made from food-grade silicone, free from BPA and harmful chemicals, and approved for direct food contact. They are safe to use with all types of edible chocolate, candy melts, and confectionery. Our moulds are also dishwasher-safe for easy cleaning.

What is the difference between silicone and polycarbonate chocolate moulds?

Silicone moulds are flexible, easy to use, and suitable for compound chocolate, candy melts, and beginners. Polycarbonate moulds are rigid and used by professional chocolatiers with tempered couverture chocolate — they produce a higher-gloss finish but require proper tempering and more technique to release cleanly. For home use and most cake decorating applications, silicone moulds are the recommended choice.

Can I colour chocolate for use in moulds?

Yes — white compound chocolate and white candy melts can both be tinted using oil-based food colouring. It's important to use oil-based colouring (not water-based) as any water content will cause the chocolate to seize. Browse our oil-based food colouring range for a full spectrum of colours compatible with chocolate work.