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SMILEY CHOCOLATE MOULD

Price nan INR/ Piece

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MOQ : 10 Pieces

SMILEY CHOCOLATE MOULD Specification

Capacity
15 cavities per mould

Handle Type
No handle

Usage & Applications
Home baking, Commercial confectionery, Chocolate making

Cleaning Method
Hand wash with mild soap or dishwasher safe

Dishawasher Safe
Yes

Surface Finish
Glossy smooth finish

Microwave Safe
No

Coating Type
Uncoated

Storage
Store in a cool, dry place

Lid Style
No lid

Set Contains
1 Mould

Temperature Resistance
-20C to 120C

Heat Resistance
Yes

Product Type
Chocolate Mould

Material
Plastic

Plastic Type
Food Grade Polycarbonate

Size
Standard (Approximately 27.5 x 13.5 cm)

Color
Transparent

Weight
Approx. 180 g

Thickness
Approx. 2 mm

Function
For making smiley face chocolate pieces

Suitable Chocolate Types
Dark, Milk, and White Chocolate

Product Code
SCM-01

Mould Shape
Smiley Face

Stain Resistant
Yes

Ease of Release
Easy chocolate release design

Cavity Size
Approx. 3 cm diameter each

Odor Resistant
Yes

Flexibility
Rigid

Non-stick Surface
Yes

BPA Free
Yes

Food Safety Certification
FDA Approved

Reusable
Yes

SMILEY CHOCOLATE MOULD Trade Information

Minimum Order Quantity
10 Pieces

Payment Terms
Cash in Advance (CID)

Main Domestic Market
All India

About SMILEY CHOCOLATE MOULD

Material: Silicone
Colour: Brown
Impress Your Kids, Friends, Family Members by Making Quality Chocolates at your Home.
Suitable for making candy, mousse, jelly, prepared food, chocolate.
It's tasteless, non-toxic, anti-dust, durable, no penetration, easy to clean.
It's tasteless, non-toxic, anti-dust, durable, no penetration, easy to clean.
Design : Round Smiley Shape | Color : Brown

Effortless Release & Reliable Quality

Enjoy seamless chocolate demoulding with the mould's non-stick, glossy-smooth polycarbonate surface. The rigid structure supports easy handling, while each cavity maintains shape and sharp detail. FDA-approved food safety and BPA-free material ensure peace of mind for all culinary projects.

Designed for Versatility and Convenience

This standard-sized mould is ideal for producing 15 equally sized smiley face chocolates at once. It is stain- and odor-resistant, reusable, and dishwasher safe for easy cleaning. Whether crafting treats for home delights or professional presentation, this mould delivers consistent results every use.

FAQ's of SMILEY CHOCOLATE MOULD:

Q: How do I use the SMILEY CHOCOLATE MOULD for best results?

A: For optimal results, pour your tempered chocolate (dark, milk, or white) into the clean, dry mould cavities. Lightly tap the mould to remove air bubbles, then refrigerate until fully set. The non-stick surface supports easy chocolate release.

Q: What types of chocolate are suitable for this mould?

A: The mould is compatible with dark, milk, and white chocolate, allowing you to create a variety of smiley face treats to suit any preference or occasion.

Q: When is this mould ideal to use?

A: This mould is perfect for everyday home baking, festive occasions, special events, and professional confectionery projects, delivering consistent pieces every time.

Q: Where should I store the SMILEY CHOCOLATE MOULD when not in use?

A: Store the mould in a cool, dry place, away from direct sunlight or extreme heat, to maintain its rigidity and transparent gloss finish.

Q: What cleaning process is recommended for the mould?

A: You can either hand wash the mould with mild soap and warm water or place it in the dishwasher. Avoid abrasive scrubbers to preserve the smooth, non-stick surface.

Q: What are the main benefits of using this particular chocolate mould?

A: This mould offers easy chocolate release, quick cleaning, and repeated use without absorbing stains or odors. Its FDA-approved, BPA-free polycarbonate assures food safety and quality in every batch.

Q: Is the mould safe for both home and commercial use?

A: Yes, the mould's food-grade, rigid polycarbonate construction, stain and odor resistance, and ease of cleaning make it suitable for both personal kitchen use and large-scale commercial chocolate production.

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