Proper Care and Maintenance of Chocolate Moulds
Beautiful, glossy chocolates start with beautifully clean moulds. Any smudge, streak or leftover cocoa butter will show up in the final shine—so giving your moulds some TLC between uses is essential. Luckily, it’s not complicated, and you don’t need a cupboard full of fancy gear.
by Lyndsey Hall
15 August 2025
Tackling Cocoa Butter Residue
Cocoa butter has a sneaky way of clinging to moulds, especially after working with coloured cocoa butter. A quick blast from a heat gun will soften it just enough to wipe away with a clean microfibre cloth—no scratches, no fuss.
Stubborn Spots?
For those little patches that refuse to budge, dab a cotton wool ball in rubbing alcohol and gently work it over the spot. It evaporates quickly, leaving your mould spotless and ready for action.
The Water Method
If your mould needs a deeper clean, use hot water and let it air dry completely. Avoid washing-up liquid or acidic cleaners—they can dull the surface and ruin that all-important shine.
A silicone sponge is great for loosening debris without scratching, and if you’re dealing with strong smells or heavy residue, try soaking in a white vinegar and warm water mix for 15–20 minutes. Rinse well and air dry.
The Finishing Touch
Just before using, give each cavity a gentle polish with a cotton pad. This final buffing step ensures the surface is free of dust or fingerprints, helping your chocolate release easily and gleam like glass.
Final Tip
Always store moulds somewhere dry and dust-free. A quick polish before each use is much quicker than a deep clean after cocoa butter has hardened in every corner!
With a little care, your moulds will last for years and reward you with flawless chocolates every time. Clean mould, happy chocolatier!
Lyndsey is a marketing executive, writer and lover of books and chocolate from Sheffield.
Her favourite chocolate is Cacao Barry Lactee Superieure.