When we are looking for bonbon forms we have relatively wide range of opportunities.
The chocolate is casted at about 35-40 ° C as its’ melting temperature is also about 35 ° C.
Well, it is not worth warming up above this because there is a risk that it will burnt and its’ gorgeous taste will be lost. The most important thing at the selection of the chocolate mould is that it has to be flexible enough the casted bonbons to be able to to be removed from the form without damage.
It is advisable not to be sticky. Silicone molds meet always those requirements. These are commonly used in the food industry.
However, the usage for baking at higher temperature (150-200 ° C) a food certification is needed. So there is no risk for chocolate casting. Because of theirs extensibility we can use a huge variety of silicone forms. Moreover, there are also two or more parts forms that allow us to cast very complex figures.
Bonbon forms made from polycarbonate are also widespread.
Although this material is hard and rigid we can use them only for producing relatively simple shaped bonbons.