Create your own diamond chocolates with this FunCakes Chocolate Mold. The fine details allow you to make beautifully shaped diamond chocolates. The form is made of polystyrene, which makes it extra strong. The mold can be used for chocolate or deco melts.

The chocolate mold is easy to use. Fill the mold with chocolate or deco melts, freeze for 15 minutes, then tap the mold face down on the table to loosen the chocolates. The molds are made of polystyrene, which is food safe and BPA free. Hand wash with mild soap and water before use. These shapes are not suitable for the dishwasher. The shape measures 27 cm x 14 cm x 2.5 cm and gives 21pieces of diamonds.

Making chocolates yourself is not difficult at all, but the right temperature of the chocolate is a prerequisite.

You will find detailed instructions on how to melt couverture and chocolate correctly on our blog:

The art of chocolate making.

Melt the chocolate couverture at 45-48 ° C. To accelerate the cooling of the couverture, you can pour 2/3 of the melted chocolate onto a cold work surface, preferably marble. Spread out the melted couverture with a palette and combine it again and again until the chocolate has cooled to 28 ° C.

Mix the cooled chocolate with the still hot chocolate and, while stirring, reheat to the processing temperature of 32 ° C (dark chocolate), 30 ° C (milk chocolate) or 29 ° C (white chocolate).

Empty the tempered chocolate into a piping bag and fill the hemisphere chocolate mold made of polycarbonate or coat it with a thin layer. Tap the chocolate mold a little so that there are no air bubbles. Then put the professional chocolate mold in the cold for approx. 10-20 minutes.

When it has completely hardened, carefully knock the chocolate out of the mold. Now you can decorate your self-made chocolates and pack them in a stylish way.