Polycarbonate Chocolate Stick Baton for Pains au Chocolat Chocolatine Bar Chocolate Mold - 80x11x5mm - 5gr - 3x7 Cavity

Designed for precision and durability, the PCB118 polycarbonate mold is a must-have for professional chocolatiers and pastry chefs who need perfectly shaped chocolate batons for pains au chocolat, chocolatines, and other filled viennoiseries. This professional mold ensures uniform chocolate sticks with a glossy finish and clean release every time.

Ideal chocolate bar mold for pastry fillings

Each cavity in the PCB118 mold produces slender chocolate sticks measuring 80 × 11 × 5 mm—perfectly sized for folding into laminated pastries or croissants. Whether you're baking for a high-end bakery or producing large volumes in a professional kitchen, this mold helps streamline production while delivering consistent size and shape.

With a 3x7 cavity layout (21 cavities total), this mold enables efficient batch production of chocolate sticks, ideal for viennoiserie applications or packaged mini bars.

• Cavity dimensions: 80 × 11 × 5 mm
• Cavity layout: 3 rows × 7 columns (21 cavities)
• Cavity weight: Approx. 5–6 g per stick
• Mold size: 275 × 135 × 24 mm
• Material: Crystal-clear food-grade polycarbonate
• Made in Europe

High-durability polycarbonate for professional use

Crafted from ultra-strong, rigid polycarbonate, this mold is virtually unbreakable and does not flex or warp—ensuring reliable performance even with frequent use. The transparent material allows you to monitor chocolate crystallization and see precisely when the chocolate has set and pulled away from the mold, ensuring flawless demolding.

This mold is also suitable for hard candy or caramel applications, offering versatility for artisans beyond chocolate.

Care instructions for lasting clarity and performance

To maintain the glossy finish and professional quality of your chocolate, avoid dishwashers and harsh cleaning agents. Instead, hand wash the mold in warm soapy water using a microfiber towel, then dry and polish each cavity with a soft cloth or cotton ball. Proper care will preserve the shine and prevent scratching, ensuring perfect results for years to come.

Chocolate stick mold for hotels restaurants and professional pastry kitchens

In luxury hotels and refined restaurants, the smallest details of pastry production contribute to the overall guest experience. Chocolate elements used in viennoiserie, plated desserts, or buffet presentations must combine visual precision with consistent quality. A professional chocolate stick mold allows pastry chefs to produce perfectly shaped chocolate batons designed for classic pastries such as pains au chocolat or chocolatine.

In modern hospitality kitchens, precision tools help teams maintain efficiency while preserving artisanal standards. Polycarbonate molds for chocolate in sticks ensure uniform size, smooth surfaces, and easy handling during production. Whether used in hotel breakfast service, restaurant pastry programs, or high end catering operations, these molds support consistent and elegant chocolate preparation.

Chocolate stick mold for precise viennoiserie and pastry production

A chocolate stick mold is an essential tool for pastry chefs producing classic laminated pastries in hotels and restaurants. Designed to create uniform chocolate batons, this type of mold ensures that each piece fits perfectly within pains au chocolat or chocolatine dough, allowing consistent baking and balanced flavor.

In luxury hotel bakeries and breakfast service kitchens, chocolate batons are produced in volume for daily viennoiserie offerings. A high quality chocolate stick mold allows pastry teams to create identical chocolate portions quickly and efficiently. This precision ensures that pastries bake evenly and present a clean, professional appearance when served to guests.

Restaurants that offer house made viennoiserie or refined brunch menus also benefit from molds for chocolate in sticks. Using precisely shaped chocolate pieces enhances both texture and presentation, creating pastries with a perfectly defined chocolate center that melts smoothly during baking.

Polycarbonate construction is particularly valued in professional environments. The rigid structure maintains exact dimensions while allowing chocolate to release easily once crystallized. This reliability supports the demanding pace of hotel and restaurant pastry production.

Molds for chocolate in sticks for efficient pastry kitchen workflow in hotels and restaurants

For executive pastry chefs and bakery teams, efficiency in production is essential. Molds for chocolate in sticks allow kitchens to produce large quantities of chocolate batons while maintaining consistent quality and presentation.

During morning preparation in hotel bakeries, pastry teams often prepare hundreds of pastries for breakfast buffets, room service, and café counters. Using chocolate molds with sticks ensures uniform chocolate portions that integrate seamlessly into laminated dough preparations.

High end caterers also rely on consistent pastry production when preparing breakfast receptions, corporate events, and large hospitality gatherings. Reliable molds help teams maintain speed while preserving the visual and structural quality of each pastry.

Beyond viennoiserie, chocolate sticks can also be used creatively in plated desserts or pastry decorations. Pastry chefs may incorporate slender chocolate batons as structural elements in dessert compositions, adding both flavor and elegant visual lines to the plate.

Professional polycarbonate chocolate molds with sticks for hotels and restaurants

In professional pastry kitchens, durability and reliability are essential qualities for production tools. Chocolate molds with sticks made from polycarbonate provide the clarity and rigidity required for precise chocolate work.

Polycarbonate surfaces allow chocolate to crystallize with a glossy finish and well defined edges. This professional level finish enhances both the appearance and texture of chocolate batons used in pastry preparation. At the same time, the rigid material ensures the mold retains its shape through repeated production cycles.

One common challenge pastry chefs encounter is chocolate sticking to mold surfaces during unmolding. High quality polycarbonate molds help reduce issues related to chocolate sticking to mold cavities when chocolate is properly tempered, ensuring clean release and consistent results.

For pastry chefs working in hotels and restaurants, reliable equipment supports both creativity and operational efficiency. A well designed chocolate stick mold allows teams to produce precise chocolate batons that enhance viennoiserie quality while maintaining the professional standards expected in luxury hospitality environments.