A perfect final product
Compared to aluminium or silicone chocolate moulds, polycarbonate moulds bring out a higher gloss in your chocolate shell. They also distribute the heat of the tempered chocolate more evenly and reduce the chance of creating dull spots on the chocolate shell due to refrigeration.
A mould with a view
An additional advantage of using polycarbonate moulds is their transparency, which enables you to keep an eye on your moulded chocolates during the cooling process. If they still show some dark spots, the chocolate isn’t entirely hard yet and will stick to the mould. Just pop your moulded chocolates back in the refrigerator then and give them another few moments to set.