Break Apart Chocolate Moulds Silicone Candy Molds, 3 PCS Chocolate Molds Non-Stick Reusable DIY Baking Molds Candy Protein & Energy Bar Molds

I made my first homemade chocolate using this mould and it turned out fantastic! It's quite easy to use.Here's the recipe for you all. Three ingredients only.Prepare the ingredients:- 4 parts cocoa butter (the one in drops or wafers)- 2 parts cocoa powder- 1 part agave syrupI opted for organic ingredients.Set the oven to 40°C (104°F) and melt butter in a steel pot. Put agave syrup in a different pot next to it. You want them both at the same temperature when you blend them. It might take a while for butter to melt but don't rush it by increasing the temperature. Cocoa butter should not be heated to more than 48°C for some scientific reasons I read about that I can't explain.Once butter is fully liquid, mix all ingredients thoroughly. I did it with a spoon but you may use a whisk or fork as well. I mixed it for good five minutes to make sure there are no lumps of cocoa.Pour your blend into moulds and leave it at room temperature.Chocolate, once cooled, was easy to remove. There was no residue, making the mould easy to clean.This mould with ingredients from the recipe above will give a chocolate bar of 90-100g.Great stuff, people.

Great mould. Only downside is not deep enough.

They haven’t really got any rigidity at all, very thin and flimsy. Changed my review to 4 star from 3 because even though they are flimsy, they work perfectly fine

Great quality molds. Decent thickness so bars don't snap too easily when handling. Very pleased with purchase

Very thin mouldsThey’re okay

Great molds will be making lots of dairy free chocolate fo myself great size

This arrived on time and is very good for making homemade chocolate bars. Once the chocolate have been in the freezer they are very easy to remove from the mold. I would recommend this to anyone who wants to make chocolate.

rubbish , too shallow !