Fat Daddio's PCM-1217 Polycarbonate Hemisphere Candy & Chocolate Mold, 11 x 5.25 Inch, Translucent

Smaller than I thought it would be. But it's rock solid. 0.4oz. solid Ghirardelli Milk Chocolate for each cavity. So if your gonna try to do truffles with this, 1. Good luck. 2. it uses less than 0.4oz of Tempered Chocolate. A bag of Ghirardelli is currently $2.88 for 11.5oz. Your gonna only need for solid chocolate, 0.4oz. x 21 = 8.4oz. (12grams). So less than 0.4oz per cavity, for truffles. I used it 4 times, and made Raspberry Ganache filled Truffles, maraschino cherry Filled Truffles, and solid milk chocolates. I honestly don't know if it's the size of the mold, the tempature of my kitchen, or what. But when I poured the 88°F Tempered Ghirardelli Milk Chocolate into the mold, it was very difficult to pour it back out for the truffle shell. But I did it. I tried with a flat small width paint brush to brush the chocolate onto the molds, which doesn't work very well, because the walls are slippery. I found the best way was to take my finger and physically take chocolate out, after of course tipping it upside down to get most of the chocolate out.Anyways, it's a good mold for solid chocolates. You can do truffles with it, but it is difficult if your working with tempered milk chocolate. Another con I would have to say, is that you can't bend it, twist it, or pop the chocolates out with your finger. It's solid polycarbonate. It's very rigid.I'm going to be trying some other types of molds, including making my own molds using01. ComposiMold FC40 Reusable Molding Material, Food Molds, 40-Ounce02. Jollylife Silicone Ice Tray for Star Wars Lovers or Party Theme Set of 603. Molds from http://tomric.com/, when easter comes getting rabbit molds, Lindt. Milk Chocolate, Oil based Food coloring, etc.

Wow, I am very impressed by the quality. I order this mold with the intention of creating a special, made with love Valentine's Day treat for Dear Hubby. The mold is very sturdy, well made. Last night I made raw chocolates in it using raw cacao butter and raw cacao powder. They turned out beautiful. Very shiny. It looked like a professional made them. I have no chocolate training at all or even cooking training. I used a Dark Chocolate Recipe from the book Sweetly Raw Desserts, by Heather Pace. They look like they came from an upscale candy store. I created a peanut butter filling for the centers. After I chilled the mold in the freezer a couple of hours they slid out easily. They do need a little bit of setting time due to the volume they hold. One tap and they all came out. I will be purchasing more molds in the future.

This high quality, extremely durable and rigid polycarbonate mold works beautifully with tempered chocolate. The candy bar was easy to remove once the chocolate had set. They would sell more of these if this listing was improved! The chocolate pictured is correct, but the mold which is shown obviously has nothing to do with this product. I had to search the internet for this part number for a complete description! This mold is for breakaway bars, measuring 4.75"L × 2"W × .25"D. Each mold measures 11" x 5.5" and there are 4 bars per mold.Makes small, thin bars which are great for a little snack, or for sharing.

I have used a number of polycarbonate chocolate molds of different qualities and prices. Fat Daddio's mold is a delight to use, and more importantly, easy to clean and maintain. It is also at least as durable as the top molds out there.This mold is well made, all the edges are smooth and will not hurt your hands especially when your hands are soft from constant washing.The mold will make beautiful glossy chocolate bars. Just make sure you use a high quality facial cotton pad for polishing the mold before each use.

I bought this mold to make caramels because I loved the rose shape. Well, the shape is nice but...the hard plastic DID NOT want to release the candy, even after greasing it with copious amounts of vegetable shortening. We ended up having to take a rubber mallet to it to get all the caramels out, and it took a good 10-12 minutes to do so to boot (although it was nice to get all my frustrations out in that way!). Still, it's a quality, heavy, strong mold that can take high heat, so if that's what you're looking for, go for it.

I have several of Fat Daddio's molds, but I've found this one to be a little difficult for me to use for my chocolates. The mold is sturdy, easy to clean up, and the candies come out easily, but I have a difficult time with chocolate over-spill in this mold that I don't have in the others that I have purchased.There is nothing wrong with this mold and it looks good and serves its purpose very well, but I find myself wasting chocolate, and therefore a lot of time, effort, and money, from over-spill. If you are making something that is a little stiffer than chocolate while pouring, than this might be a good mold for you. If you would not be making any candies other than chocolates with this, you may wish for a mold with deeper indentations.

I read the measurements, and they are listed correctly. My brain didn't visualize them correctly though. So I'm including a couple pictures to hopefully help other people. These are tiny, would be great for toddler sized candy. The mold itself is excellent quality and I'm keeping it. Even though I imagined it differently I think I'll be able to get great use from it.One picture shows underneath and that the height of the cup is less than the diameter of a dime. The other one shows how a quarter covers the entire top of the cup, and a dime sits on the bottom of the cup the nickel drops in a tiny bit.