Plastic or Silicone? Let’s Talk Chocolate Molds
If you’ve ever stood in front of a wall of chocolate molds, wondering why there are so many options and how the heck am I supposed to choose, you’re not alone. One of the most common questions we get is:
“Should I use a plastic mold or a silicone mold?”
The short answer: it depends on what you’re making.
We can tell you from decades of experience that both plastic and silicone molds have their place in our kitchen. Understanding the benefits and tradeoffs of each will help you get better results and enjoy the process a whole lot more.
Let’s break it down together!
Why Professionals Prefer Plastic Chocolate Molds
Plastic molds are the industry standard among chocolatiers, pastry chefs, and anyone seeking clean lines and a glossy finish. They’re designed specifically for working with chocolate. There are different kinds of plastic molds, all with their own purposes, but that’s a post for another day.
Pros of Plastic Chocolate Molds
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Consistent shine, every time
Plastic molds produce that signature glossy, professional-looking chocolate. Just polish up the plastic with a clean, dry paper towel between uses and you’ll have shiny chocolates time and time again. -
Rigid and easy to handle
These molds don’t flop or bend, making them way easier to move, tap, and transfer when filled with chocolate. -
Ideal for filled chocolates
Shells form more evenly, excess chocolate taps out cleanly, and fillings are easier to control. -
Easy release
Once your chocolate is properly set, it releases beautifully and a lot less painfully than most beginners expect.
Cons of Plastic Chocolate Molds
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Not heat-tolerant
Plastic molds can’t handle high temperatures, making them a poor choice for hard candy, hot caramel, or sugar work that calls for higher heat. -
Require more delicate cleaning
They should be hand-washed and handled gently to avoid scratches, which can dull the chocolate’s shine over time.
Choose plastic for:
Chocolate bars, bonbons, truffles, molded chocolates, and anyone chasing that professional finish.
When Silicone Molds Make Sense
Silicone molds are incredibly popular with home bakers, hobbyists, and candy makers, and for good reason! They’re flexible and versatile, but not always the top choice for chocolate.
Pros of Silicone Molds
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Heat resistant
Silicone can handle high temperatures, making it a fine choice for chocolate, but an even better option for candy, caramel, gummies, and baked goods. -
Flexible and easy release
You can gently peel the mold away from your chocolate or candy, which can be especially helpful for delicate shapes. -
Easy to clean
Most silicone molds are dishwasher safe, making cleanup a breeze. -
Multipurpose
Silicone molds aren’t just for chocolate. They can also be used to make frozen treats and various other crafts such as candles, soaps, and resin products.
Cons of Silicone Molds
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Duller chocolate finish
Chocolate molded in silicone tends to look more matte compared to plastic. Silicone molds that are designed to produce more shine tend to dull over time, too. -
Less stable to handle
Silicone molds bend and flex, which can make transferring them tricky. We recommend placing them on a baking sheet before filling so they’re easier to move in and out of the refrigerator. -
Less precise for filled chocolates
Creating thin, even shells and tapping out excess chocolate can be a challenge.
Choose silicone for:
Casual chocolate projects where shine and fillings aren’t the top priority, high-temperature candy-making, caramel, and gummies, plus other non-edible crafts.
The Last Bite
There’s no “better” mold, just the right one for what you’re making.
If chocolate is your main focus and presentation matters, plastic molds are your best friend. If you plan to experiment with high-heat treats and other mediums, silicone molds earn their spot in your kitchen.
Many makers (including the pros!) keep both on hand because the best tool is the one that helps you enjoy creating.
And if you’re ever unsure which mold will work best for you, we’re always happy to help you choose!