Chocolate World Mould - Cone 29mm Ø x 23mm
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Chocolate World Mould Cône Ø29 x 23mm – The Industry’s Finest Chocolate Moulds
The Chocolate World Mould Cône Ø29 x 23 mm is designed for professional chocolatiers who demand consistent, high-quality results. Manufactured in Belgium from 100% virgin polycarbonate, this mould delivers precision and durability in every batch. Its 4 x 8 cavity layout allows you to produce 32 conical chocolates per batch, each weighing approximately 14g.
Versatile Design for Creative Chocolates
This mould produces elegant conical chocolates with a diameter of 29mm and a height of 23mm. The design is perfect for creating solid chocolates or experimenting with exciting fillings such as ganache, fruit purée, or caramel. Chocolatiers can also explore creative inclusions like crushed nuts or biscuit crumbs to add texture and flavour.
The finished weight of 14g is based on solid milk chocolate. However, the weight may vary depending on your recipe. For example, light fillings like whipped cream or mousse may reduce the weight, while dense ingredients such as nuts or praline layers can increase it. This makes the mould ideal for both traditional solid chocolates and innovative filled creations.
Durable Polycarbonate Moulds for Professional Use
Made from impact-resistant 100% virgin polycarbonate, this mould is built to endure the demands of professional kitchens and repeated use. It ensures clean demoulding, maintains its shape under pressure, and delivers consistent results, batch after batch.
Full Traceability for Modern Chocolatiers
Each mould features advanced traceability tools, including RFID chips and a data matrix code, providing complete control over quality and origin. Designed to meet ISO-certified standards, this mould combines traditional craftsmanship with modern technology to offer unmatched reliability.
No chocolate included.
All images and logos are used under licence from Chocolate World.
Mould Size:
275mm x 175mm x 28mm
Cavity Size:
29mm Diameter x 23mm Height
Contents:
1 x Chocolate World Mould
Makes:
32 x Chocolate cones at 29mm diameter x 23mm high of approximately 14g weight (based on solid milk chocolate)
Material:
100% Virgin Polycarbonate
Features:
Impact Resistant
RFID Chipped - Full Traceability
Made With Cutting Edge Laser Technology
Certifications:
ISO
While we strive to provide accurate product information on our website, manufacturers may occasionally change their materials or packaging. The information on our website is for reference purposes only. We recommend not solely relying on this information. Always read product labels, warnings, and directions before using.
275mm x 175mm x 28mm
Cavity Size:
29mm Diameter x 23mm Height
Contents:
1 x Chocolate World Mould
Makes:
32 x Chocolate cones at 29mm diameter x 23mm high of approximately 14g weight (based on solid milk chocolate)
Material:
100% Virgin Polycarbonate
Features:
Impact Resistant
RFID Chipped - Full Traceability
Made With Cutting Edge Laser Technology
Certifications:
ISO
While we strive to provide accurate product information on our website, manufacturers may occasionally change their materials or packaging. The information on our website is for reference purposes only. We recommend not solely relying on this information. Always read product labels, warnings, and directions before using.
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.
Q: Who is this mould designed for?
A: This mould is specifically designed for professional chocolatiers who value precision, durability, and traceability in their production.
Q: What makes Chocolate World moulds stand out?
A: Chocolate World moulds are renowned for their high-quality materials, impact resistance, and cutting-edge traceability features, trusted by the best chocolatiers worldwide.
Q: What size chocolates does this mould produce?
A: Each chocolate measures 29mm in diameter and 23mm in height, with a finished weight of approximately 14g when using solid milk chocolate.
Q: How many chocolates can I make at once?
A: The mould has 32 cavities in a 4 x 8 layout, allowing you to produce 32 chocolates per batch.
Q: Can I use this mould for filled chocolates?
A: Yes, it’s ideal for filled creations such as ganache, fruit compote, or nut praline. The finished weight may vary depending on the filling.
Q: How durable is the mould?
A: Extremely durable—these moulds are impact-resistant and can withstand rigorous use.
Q: How does the traceability system work?
A: Each mould includes RFID chips and a data matrix code, ensuring full traceability of its origin and specifications.
Q: What certifications does this mould have?
A: It is ISO-certified, ensuring it meets the highest industry standards for quality and safety.
Q: Where are these moulds manufactured?
A: The moulds are made in Belgium, the home of premium chocolate craftsmanship.
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.
Q: Who is this mould designed for?
A: This mould is specifically designed for professional chocolatiers who value precision, durability, and traceability in their production.
Q: What makes Chocolate World moulds stand out?
A: Chocolate World moulds are renowned for their high-quality materials, impact resistance, and cutting-edge traceability features, trusted by the best chocolatiers worldwide.
Q: What size chocolates does this mould produce?
A: Each chocolate measures 29mm in diameter and 23mm in height, with a finished weight of approximately 14g when using solid milk chocolate.
Q: How many chocolates can I make at once?
A: The mould has 32 cavities in a 4 x 8 layout, allowing you to produce 32 chocolates per batch.
Q: Can I use this mould for filled chocolates?
A: Yes, it’s ideal for filled creations such as ganache, fruit compote, or nut praline. The finished weight may vary depending on the filling.
Q: How durable is the mould?
A: Extremely durable—these moulds are impact-resistant and can withstand rigorous use.
Q: How does the traceability system work?
A: Each mould includes RFID chips and a data matrix code, ensuring full traceability of its origin and specifications.
Q: What certifications does this mould have?
A: It is ISO-certified, ensuring it meets the highest industry standards for quality and safety.
Q: Where are these moulds manufactured?
A: The moulds are made in Belgium, the home of premium chocolate craftsmanship.
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