homEdge Break-Apart Chocolate, Set of 4 Packs Food Grade Non-Stick Silicone Protein and Energy Bar Molds

Used these for protein bars, chocolate slabs, and even soap moulds—flexible silicone pops them out clean every time. Each tray makes uniform break-apart pieces, ideal for portion control or gifting. No sticking, no cracking, and no need for greasing. I’ve used them with melted chocolate, nut butter blends, and even jelly—holds shape well and cleans up fast. Stash-friendly size for van use or merch prep days. Can handle freezer, oven, and dishwasher—no drama. 🔍 Specs & Features Pack Size: 4 mould trays Material: Food-grade silicone (BPA-free) Design: Break-apart bar layout—uniform segments Use: Chocolate, protein bars, soap, jelly, fudge Heat Range: Freezer to oven safe (approx. -40°C to 230°C) Cleaning: Dishwasher safe—no scrubbing needed 🧪 Performance Flexibility: Easy to bend and pop out bars Durability: No warping or tearing after multiple uses Non-Stick: Clean release—no residue Storage: Stackable and compact 👍 Pros ✅ Non-stick and easy release ✅ Versatile—works for food and craft ✅ Heat and cold safe—freezer to oven ✅ Easy to clean—dishwasher friendly ✅ Uniform shape—great for gifting or portioning 👎 Cons ❌ No rigid frame—can wobble when filled ❌ Needs flat surface—soft silicone base ❌ Not deep—best for slim bars ❌ No lid—store finished bars separately 🧭 Personal Verdict If you want clean, easy moulds for DIY bars or stash-ready snacks, this homEdge 4-pack earns its spot. I’ve used it across kitchen setups and creative merch prep—no drama, just tidy results and solid shapes. Proper stash-ready gear for anyone who likes their treats sorted without the faff.

These are great for kids making their own chocolate bars. The silicone moulds are super to use and so easy to flex and remove the chocolate. I will certainly get some more. When the bars are setting I do put them on a tray as the moulds flex so you need to be careful when handling. But very happy as the product was easy to clean and the chocolate bars had a very professional finish when set. Kids loved them

These make the chocolate super shiny and are great for making choccy bars that are large letter size for cheaper UK posting!

Very good for home cooking with the kids

I have been using these silicone chocolate bar tins for a few years now. They are incredibly flexible, making it easy to craft perfect chocolate bars. I highly recommend them.

These are fantastic for turning melted chocolate into new large bars of whatever flavour you like. Easy to add nuts or seeds or 2 or 3 drops orange extract for example. Just pour the melted chocolate into the mould(s) and let them stand for about 10 minutes before putting them in to the fridge. Easy to remove the solid bar(s) afterwards as these are silicone made and completely flexible. Would buy again.

I ended up returning these as they're very thin and hard to remove a chocolate bar without it breaking.

Great moulds. They are slim but I knew that. Produces a 100g bar of chocolate (mine are loaded) well defined mould

Great molds for making the pistachio chocolate bars at home!! It comes with 4 pieces so you can make several bars in one go and store them as you'd like. I've used it a few times already and they work as expected and intended for its use!! Recommend these silicone ones over the harder molds as it's easier to get the bars out of the mold.

Good Quality ⭐️⭐️⭐️⭐️⭐️

parfait pour faire de fines tablettes de chocolat maison. Attention, ce n'est pas profond, vous ne pourrez pas faire de gros carré de chocolat avec, mais c'est exactement ce que je cherchais

Me ha gustado mucho, fácil de desmoldar y de limpiar. Es verdad que las tabletas salen muy finas y hay que poner una base debajo para meterlo en la nevera, pero para el precio que tiene y vienen 4 me parece muy bien !

Ich mache seit neuestem meine eigene Schokolade mit Xylit und die Formen sind super! Die Schokolade lässt sich sehr leicht lösen und man kann sie sehr leicht reinigen. Ich hatte sie mir etwas tiefer vorgestellt und gewünscht, da es eher Flache Tafeln werden, aber da die Abmessungen ja genau angegeben waren, kann ich das hier nun nicht negativ bewerten. Noch ein Tipp für alle die auch Xylit verwenden wollen : Xylit löst sich erst bei sehr hoher Temperatur auf. Am besten das Xylit vorher im Mixer zu Puderxylit verarbeiten, die Kakaobutter stark im Wasserbad erhitzen und lange rühren. Dann die ganze Masse einmal komplett abkühlen lassen und danach nur noch vorsichtig bis maximal 35 Grad erhitzen wenn ihr alle Zutaten zusammen mischt und es in die Formen gebt (sonst wird die Schokolade nicht richtig fest nach dem Abkühlen).