How to Properly Store Chocolate Molds: Polycarbonate, Silicone and Thermoformed

Short answer: store chocolate moulds clean, completely dry, without weight on top of them, and away from direct sunlight. That is Chocolate World's rule for its polycarbonate moulds. Silicone and thermoformed moulds add their own limits: Pavoni's silicone moulds handle −40°C to +250°C (−40°F to 482°F), while its thermoformed moulds are rated only up to +60°C (140°F) and must not go in a washing machine. Below: the rules for each material, and how to check a mould before it goes back into production.

The rules at a glance

Mould material	Temperature limits	Washing	Storage
Polycarbonate (Chocolate World)	Use between 5°C and 80°C (41–176°F); dry at 70–80°C (158–176°F) maximum, magnetic moulds 65°C (149°F)	About 60°C (140°F), detergent compatible with polycarbonate, demineralised rinse water	Clean and dry, never under pressure, away from direct sunlight; avoid twisting magnetic moulds
Silicone (Pavoni Italia)	−40°C to +250°C (−40°F to 482°F)	Dishwasher safe, without abrasive products or aggressive detergents	Keep knives and direct heat sources away from the mould
Thermoformed plastic (Pavoni Italia)	−40°C to +60°C (−40°F to 140°F)	By hand only: not in a washing machine; no abrasive tools or aggressive detergents	Keep it away from heat above its 60°C limit

Step 1: Clean and dry every mould before you store it

A mould goes into storage clean and completely dry, never with chocolate or water left on it. Chocolate World lists both as the first rules of mould storage, and asks you to remove chocolate remnants before washing so the dishwasher is not overloaded.

• Scrape first: clear the excess chocolate from the mould surface with a scraper before it goes to the sink.
• Wash within the limits of the material: polycarbonate at about 60°C (140°F) with a detergent compatible with polycarbonate; Pavoni silicone in the dishwasher without aggressive detergents; Pavoni thermoformed moulds by hand.
• Dry both sides: Chocolate World points out that moisture left on the back of a mould can transfer to the moulds stacked with it and mark the chocolate.

The full washing procedure for polycarbonate, with every number, is in our guide to cleaning polycarbonate chocolate moulds.

How to store polycarbonate chocolate moulds

Store polycarbonate moulds clean, dry, without weight on them and out of direct sunlight. These are Chocolate World's storage rules for its polycarbonate moulds:

• Clean the moulds before storing them, and make sure they are dry.
• Do not store moulds under pressure: no heavy items on top of them.
• Avoid direct sunlight on the moulds.
• Avoid twisting magnetic moulds.
• Handle coloured moulds with extra care: Chocolate World notes they are not as strong as clear ones.
• Check moulds regularly and remove damaged ones from the production line.

The same care applies while you work. Chocolate World asks you to keep moulds between 5°C and 80°C (41–176°F), minimise twisting, demould with material softer than polycarbonate, use several soft taps instead of one hard strike, and keep sharp items out of the cavities. Chocolate World also warns that traces left by hard water after washing damage the polycarbonate and may be visible in the end product, which is why it asks for demineralised rinse water.

View Chocolate World polycarbonate moulds →

How to store silicone moulds

Silicone moulds are stored clean and dry like any other, but their limits are much wider. Pavoni Italia rates its silicone moulds from −40°C to +250°C (−40°F to 482°F): they can go from the blast chiller to the oven and back without waiting, and they are dishwasher safe. To protect them, Pavoni asks you to:

• wash them without abrasive products or particularly aggressive detergents;
• never use knives in contact with the mould;
• never place the mould on a direct heat source such as a flame, grill, ceramic hob or electric plate;
• not use the "crisp" function of a microwave.

Pavoni states that, with these precautions, its moulds withstand thousands of uses. It does not publish separate storage rules for silicone, so apply the general ones: clean, dry and away from sharp tools.

View Pavoni silicone moulds →

How to store thermoformed plastic moulds

Thermoformed moulds need the most care, because their heat limit is low. Pavoni's instruction sheets for its thermoformed moulds give a temperature of use from −40°C to +60°C (−40°F to 140°F), ask you to wash the mould before first use, not to wash it in a washing machine, and not to use abrasive tools or particularly aggressive detergents. Keep them away from ovens, dishwashers and other heat when you store them, since 60°C is their limit.

Pavoni's thermoformed moulds are transparent, so you can watch the chocolate as it sets; the range includes 3D and seasonal figures such as trees, eggs and a gingerbread man.

View thermoformed chocolate moulds →

Before the next production: check, then run a first batch

A mould that comes out of storage should be looked at before chocolate goes into it. Chocolate World asks you to check moulds regularly and take damaged ones out of production. After a polycarbonate mould has been washed, it recommends a first moulding on its own: it prepares the surface again and brings back part of the shine, and the full gloss returns over the following productions.

For seasonal moulds that wait months between uses, this check is the moment to catch a crack, a scratch or a white mark before it ends up on a whole batch. To get the most shine from a clean mould, see our guide to shiny chocolate bonbons.

How AI can help your production

A mould collection grows quickly, and seasonal moulds are easy to lose track of. Ask an AI assistant to build a mould register from a list of your codes: material, temperature limits, washing method, storage location, date of last wash and condition at the last check. Ask it to turn the register into a weekly washing and inspection checklist for your team, and into a reminder list of which seasonal moulds to take out and check a few weeks before Easter, Halloween or Christmas production.

AI organises the information; tasting and the final decision stay with your chef.

Chocolate moulds at Zucchero Canada

We stock three families of moulds, each with its own job. Chocolate World polycarbonate moulds for bonbons, pralines and bars. Pavoni Italia silicone moulds for entremets, mousses and baking, which go from blast chiller to oven. Pavoni thermoformed moulds for transparent 3D and seasonal chocolate figures. Choose by what you make, then store each one by its own rules.

• View the Chocolate World Praline Curve mould (Frank Haasnoot) → from $39.95 CAD
• View the Pavoni Passion 3D Pavoflex silicone mould → $69.00 CAD
• View the Pavoni Gingerman thermoformed mould → $73.99 CAD
• View the professional chocolate scraper 145 mm → $36.95 CAD

Orders of CAD 300 or more on selected products ship free within Canada (remote areas and the territories pay the carrier rate), and orders over CAD 500 get 5% off automatically at checkout. For mould programmes for a chocolate shop, pastry shop or hotel, contact our team or call 587-774-8873 (toll free 877-741-8251).

Chocolate moulds | Bonbon & praline moulds | Silicone moulds | Thermoformed moulds | How to clean polycarbonate moulds | How to choose a chocolate mould

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, "Cleaning polycarbonate moulds" (usage, storage and remarks); Pavoni Italia, "Advantages of silicone" (pavonitalia.com); Pavoni Italia instruction sheets for thermoformed moulds KT143 and KT167; Zucchero Canada product data for each mould and tool linked.