A tray of shaped cavities in which tempered chocolate is set into bars, shells for filled bonbons, hollow figures or decorations. Professional moulds are rigid, polished polycarbonate: the chocolate contracts as it sets and drops out with a tap, taking on the mould's shine. Flexible silicone moulds are easier to release but give a duller surface and less sharp detail.
A good result depends on the chocolate being properly tempered and the mould being clean, dry and at room temperature; a cold mould fogs the surface. Filled chocolates are made by coating the cavities, tipping out the excess, adding the filling and sealing with a final layer. Moulds made for hard sugar candy are a separate item: see candy mold.