🧱 Equipment Guide

MUSHROOM CHOCOLATE
MOLD GUIDE

Find the perfect chocolate molds for your DIY mushroom bars. Material guide, size recommendations, and top picks.

Top Mold Recommendations

BEST FOR BEGINNERS
9.2/10

Silicone Bar Molds

$15-25

βœ… Pros
  • Easy release
  • Flexible
  • Dishwasher safe
❌ Cons
  • Can retain odors
  • Less detail

Beginners, simple bars

#1 CHOICE
9.8/10

Polycarbonate Professional

$25-50

βœ… Pros
  • Perfect finish
  • Detailed designs
  • Professional quality
❌ Cons
  • Harder to release
  • More expensive

Advanced makers, professional finish

BUDGET PICK
8.5/10

Chocolate Bar Sheets

$10-20

βœ… Pros
  • Multiple bars
  • Good value
  • Standard size
❌ Cons
  • Limited design
  • Basic shapes only

Mass production, simple designs

Silicone vs Polycarbonate

Silicone Molds

Best For:

Beginners, easy release, flexible shapes

Pros:

  • β€’ Easy chocolate release
  • β€’ Flexible and durable
  • β€’ Dishwasher safe
  • β€’ Affordable

Cons:

  • β€’ Can retain odors
  • β€’ Less detailed finish
  • β€’ Heat sensitive

Polycarbonate Molds

Best For:

Professional finish, detailed designs, advanced users

Pros:

  • β€’ Perfect glossy finish
  • β€’ Sharp detail reproduction
  • β€’ Professional quality
  • β€’ Heat resistant

Cons:

  • β€’ Harder chocolate release
  • β€’ More expensive
  • β€’ Can crack if dropped

Size Guide

Size Type Dimensions Weight Best For
Standard Bar 5" x 2" x 0.5" 50-60g Full dose, sharing
Mini Bar 2.5" x 1" x 0.3" 15-20g Individual portions
Square Pieces 1" x 1" x 0.25" 5-8g Precise dosing

Pro Mold Tips

🧼
Clean First

Wash and dry completely before each use

🌑️
Right Temp

Pour chocolate at 84-88Β°F for best results

πŸ“³
Tap Out Bubbles

Gentle tapping removes air bubbles

❄️
Cool Properly

Refrigerate, don't freeze