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  • Chocolate World Cone Mould Ø 29 x 21mm

Chocolate World Cone Mould Ø 29 x 21mm

Chocolate World polycarbonate moulds are used by professional chocolatiers across the world. All Images & Logos are used under licence from Chocolate World. Chocolate World is the worldwide market leader in polycarbonate chocolate moulds for professional chocolatiers, offering the largest standard assortment of moulds in the world.

Each mould is made in Belgium, using highly polished tooling to ISO certified production standards and human quality control. 
Each mould has a laser engraved Data Matrix reference code, number and branding etched into them to ensure full traceability.

Note: Each Mould is individually wrapped offering full protection to the cavities

This advert is for one polycarbonate mould only. No chocolate supplied.

CW Series 2000 Mould (275 mm x 175 mm)

Article length 275 mm
Article width 175 mm
Article height 24 mm

Cavity length 29 mm
Cavity width 29 mm
Cavity height 21 mm
Cavity weight 13 g

Cavity layout 4 x 8

Chocolate World SKU : CW2295

Q: Why won’t my chocolate come out of the mould?
A: The most common reason is that the chocolate hasn’t been properly tempered. If chocolate isn’t tempered correctly, it won’t contract as it sets, making it difficult to release from the mould. Another reason could be that the chocolate is too warm when setting, so it doesn’t shrink properly. Try placing the mould in the fridge for a few minutes to help it contract. Moisture can also cause sticking, so make sure your moulds are completely dry before use. Finally, avoid greasing the mould, as this can prevent proper release.

Q: How do I get my chocolate out of the mould easily?
A: First, make sure the chocolate is fully set before trying to remove it. If it’s still soft, it won’t release properly. If you’re using real chocolate, tempering is key – properly tempered chocolate will naturally shrink and pop out easily. If your chocolate is stuck, turn the mould upside down and give it a gentle tap on the counter. You can also place the mould in the fridge (not the freezer) for 5-10 minutes to help it contract. If the chocolate still won’t budge, try slightly twisting the mould to loosen it.

Q: Can I put my moulds in the freezer to speed up the process?
A: It’s best to avoid the freezer, as rapid cooling can cause the chocolate to develop white streaks (bloom) and make it brittle. A short time in the fridge is fine, but prolonged freezing can lead to release issues.

Q: Do I need to grease my chocolate moulds?
A: No, greasing the mould is not necessary and can actually make it harder for the chocolate to release properly. High-quality polycarbonate moulds are designed for chocolate to set and release without any added oils or sprays.

Q: How do I clean my Chocolate World moulds?
A: To keep your moulds in the best condition, simply wipe them with a soft cloth. If needed, you can rinse with warm water, but avoid using soap or scrubbing with abrasive materials, as this can leave a residue and affect the chocolate’s smooth finish.

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