Neha Kulshreshtha

2 Months Ago · 161 views

why can't bonbons be made in silicone moulds?

Baking & Technique chocolatebonbonsmouldspolycarbonate

I have a drawer full of silicone moulds from my cake era and zero desire to buy more equipment. Every bonbon tutorial insists on polycarbonate. Is that real or is it mould industry propaganda 😅

2 replies

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2 replies

Truffle Nation Team Truffle Nation 2 Months Ago

Real, unfortunately for your drawer.

Polycarbonate is rigid and polishes to a mirror - tempered chocolate cast against it comes out with the high-gloss shell, sharp edges and clean SNAP-release that make a bonbon look professional. You literally polish the cavities before casting, and the shine transfers.

Silicone flexes and can't be polished. Shells come out dull, edges soft, and the flexing during unmoulding cracks thin shells. Same answer whether filled or solid.

Your silicone drawer isn't dead though - it's great for solid decoration pieces, chocolate garnishes, and simple shapes where gloss doesn't matter. Just not for the gift-box bonbons. One or two good polycarbonate trays go a long way... they last basically forever if you never scratch them.

Vikram Desai 2 Months Ago

can confirm the polishing thing - vaporex + cotton on the mould before casting and the shine difference is genuinely stupid. worth every rupee of the tray

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