Short answer: for shiny bonbons, choose a rigid mould with polished cavities and pair it with properly tempered chocolate. Our five picks: the Chocolate World CW2295 cone (32 cavities of about 13 g), the Chocolate World CW12064 oval facet (21 × 13 g), and three Pavoni Italia Tritan praline moulds, PC12FR, PC52FR Iconic by Fabrizio Fiorani and PC07FR (21 cavities of about 10 g each). Chocolate World moulds are Belgian polycarbonate; Pavoni moulds are BPA-free Tritan. Below: the specs of each, how the two materials differ, and how to keep the shine.
Quick answer: the top 5 bonbon moulds
| Mould | Cavities × weight | Material | Price |
|---|---|---|---|
| Chocolate World CW2295 cone | 32 × ~13 g | Polycarbonate | $44.95 |
| Chocolate World CW12064 oval facet | 21 × ~13 g | Polycarbonate | $39.95 |
| Pavoni Innovation PC12FR | 21 × ~10 g | Tritan, BPA-free | $39.95 |
| Pavoni Iconic PC52FR by Fabrizio Fiorani | 21 × ~10 g | Tritan, BPA-free | $39.95 |
| Pavoni Innovation PC07FR | 21 × ~10 g | Tritan, BPA-free | $39.95 |
What makes a mould give shiny bonbons?
The shine comes from two things: a smooth, polished cavity and chocolate that sets in the right crystal form. A rigid mould gives back exactly what is on its surface, so the cavity finish shows on every piece. Chocolate World describes its moulds as made from 100% virgin polycarbonate with polished tooling; Pavoni Italia describes its praline moulds as Tritan built for professional, intensive use, with high resistance to impacts, scratches and washing cycles.
The chocolate does the rest. Cocoa butter can set in six crystal forms, and only form V (Beta-5) gives a glossy surface, a clean snap and better resistance to bloom. Properly tempered chocolate also shrinks slightly as it sets, which is what lets the bonbons drop cleanly out of the mould. No mould can rescue untempered chocolate: start with our guide on how to temper chocolate.
1. Chocolate World CW2295: cone bonbons for production
The CW2295 is the highest-output mould of the five: 32 cone cavities per mould instead of 21.
- Cavities: 32 (4 × 8), about 13 g each, cavity 29 × 29 × 21 mm
- Mould size: 275 × 175 mm
- Material: food-grade polycarbonate, made in Belgium; dishwasher safe on the top rack
- Volume buyers: also sold as a box of 30 moulds, $1,160.00
View the CW2295 cone mould → $44.95
2. Chocolate World CW12064: oval facet bonbons
The CW12064 makes a faceted oval bonbon in a 275 × 135 mm frame.
- Cavities: 21 (3 × 7), about 13 g each, cavity 35 × 24.5 × 19 mm
- Mould size: 275 × 135 × 24 mm
- Material: food-grade polycarbonate, made in Belgium; dishwasher safe on the top rack
View the CW12064 oval facet mould → $39.95
3. Pavoni Innovation PC12FR: a 30 × 30 mm bonbon
The PC12FR belongs to Pavoni's Innovation line of praline moulds and makes a bonbon with a 30 × 30 mm footprint.
- Cavities: 21, about 10 g each, cavity 30 × 30 × 18 mm (Pavoni Food Equipment catalogue 2026)
- Mould size: 275 × 135 mm
- Material: BPA-free Tritan, made in Italy
View the PC12FR mould → $39.95
4. Pavoni Iconic PC52FR by Fabrizio Fiorani: a chef-signature design
The PC52FR comes from the Iconic collection designed by Fabrizio Fiorani for Pavoni Italia.
- Cavities: 21, about 10 g each, cavity 31 × 29 × 16 mm
- Mould size: 275 × 135 mm
- Material: BPA-free Tritan, made in Italy
View the Iconic PC52FR mould → $39.95
5. Pavoni Innovation PC07FR: an elongated bonbon
The PC07FR makes a long, narrow bonbon, 37 mm in length, that stands out in a mixed box.
- Cavities: 21, about 10 g each, cavity 17 × 37 × 17 mm (Pavoni Food Equipment catalogue 2026)
- Mould size: 275 × 135 mm
- Material: BPA-free Tritan, made in Italy
View the PC07FR mould → $39.95
Polycarbonate or Tritan: which mould for your kitchen?
Both give a glossy finish with tempered chocolate; they differ in material, BPA and care.
| Chocolate World (Belgium) | Pavoni Italia (Italy) | |
|---|---|---|
| Material | 100% virgin polycarbonate | Tritan |
| BPA | Contains BPA; Chocolate World states its moulds are fully EU-compliant for professional chocolate work | BPA-free |
| Washing | About 60°C (140°F), detergent suitable for polycarbonate (pH 9.5–10.5); dishwasher safe on the top rack | Hand wash only, according to our product pages |
| Drying and storage | Warm air, 70–80°C (158–176°F) maximum; store flat, away from direct sunlight | Store flat in a cool, dry place; clean before first use |
| Best for | The widest choice of shapes, high cavity counts (CW2295), and magnetic moulds for transfer sheets | Kitchens that want BPA-free moulds and chef-signature collections |
View all bonbon and praline moulds →
View Tritan chocolate moulds →
Not sure which shape or size suits your range? See our guide on how to choose the best chocolate mould.
How to keep your moulds shiny
A clean, unscratched cavity is what keeps the gloss batch after batch. Chocolate World's guidelines for its polycarbonate moulds:
- Clean new moulds before their first use: they can carry dust and oil.
- Remove leftover chocolate with a palette knife; never put sharp objects in the cavities.
- Use the moulds between 5°C and 80°C (41–176°F).
- Demould with light taps and materials softer than polycarbonate; minimise twisting.
- After washing, mould a first batch on its own: it brings back part of the shine, and the full gloss returns over the following productions.
Our product data for these moulds sets the shells to crystallise at 17–19°C (63–66°F) before filling and sealing. The full procedures are in our guides to making shiny bonbons step by step and cleaning polycarbonate chocolate moulds.
How AI can help your production
Give an AI assistant the cavity count and cavity weight of each mould and your order sizes, and ask it how many moulds you need per batch and how much chocolate to temper. For example, a full CW2295 holds 32 × about 13 g, roughly 416 g of chocolate if every cavity were solid; shells and fillings change that split, so ask it to calculate shell and filling weights from your own recipe. It can also build a mould inventory with washing dates and a checklist for taking scratched moulds out of production.
AI organises the information; tasting and the final decision stay with your chef.
Bonbon moulds and equipment at Zucchero Canada
We are an authorized distributor of Chocolate World and Pavoni Italia in Canada. Each brand has its own job on the bonbon bench: Chocolate World polycarbonate for the widest range of shapes, high cavity counts and magnetic transfers; Pavoni Tritan when you want BPA-free moulds and chef-signature designs.
- Scraping the mould surface: Martellato Professional Chocolate Scraper 145 mm → $36.95, a rigid stainless-steel blade made in Italy.
- Tempering on 110 V: Pavoni MiniTemper 110V → $3,350.00, with five programmable presets, each with melt, crystallise and harden stages.
- Chocolate for moulded bonbons: Bassan Sur del Lago 71% → 5 kg bag $273.00, made in Canada from Venezuelan cacao and listed for moulded bonbons.
- Reference book: Chocolate, 6th edition, by Ramon Morató → $160.00, with tempering techniques, bonbon fillings and 24 bonbon recipes.
Moulds count toward free shipping on orders of 300 CAD or more on selected products within Canada (remote areas and the territories pay the actual carrier rate; chocolate and machines are excluded), and orders over 500 CAD get 5% off automatically at checkout. Producing bonbons in volume? Contact us or call 587-774-8873 (toll free 877-741-8251).
Bonbon & praline moulds | Chocolate World moulds | Pavoni chocolate moulds | How to choose a chocolate mould | Shiny bonbons guide | How to temper chocolate
This article is for information only. Every business is different: draw your own conclusions based on your own expectations, budget and goals, and talk to qualified experts before you decide or invest.
Sources: Chocolate World Moulds catalogue, Edition 15 ("CW polycarbonate moulds", "Cleaning polycarbonate moulds", "Usage of the moulds", CW2295 specifications); Chocolate World FAQ (chocolateworld.be); Pavoni Italia Food Equipment catalogue 2026 (praline moulds); KREA Swiss, "Tempering, what it really is and where it goes wrong"; BC Cook Articulation Committee, Understanding Ingredients for the Canadian Baker, §7.3 (BCcampus, CC BY 4.0); product data from Chocolate World, Pavoni Italia, Martellato, Bassan Chocolate and Vilbo on zuccherocanada.ca.
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