Custom Chocolate Mold DIY Part 2: Easy Silicone Pour Guide

How to Make Chocolate Molds: Mixing SmoothSil 940

Here is how to make chocolate molds using SmoothSil 940. This platinum-cure silicone is food-grade rated — essential if you are making molds for anything you will eat. Never use tin-cure or non-food-grade silicone for edible projects.

SmoothSil 940 mixes at a 10:1 ratio by weight (100 parts Part A to 10 parts Part B). Use the free Smooth-On online calculator to determine how much you need — enter your mold box dimensions and blank size and it gives you the exact weight. For a 10×5 cm bar blank with standard box clearance, expect around 300 g Part A and 30 g Part B.

Weigh Part A into a plastic cup using a digital scale tared to zero. Add Part B separately, then mix thoroughly until the colour is completely uniform — no streaks. Part A is stiff and thick; keep mixing longer than you think you need to. Under-mixing will leave your silicone sticky or uncured in patches.

How to Make Custom Molds for Edibles: 3 Pouring Tips

Knowing how to make custom molds for edibles means getting the pour right. Air bubbles in the surface of the mold transfer directly to your chocolate. These 3 tips eliminate most of them:

1. Pour from height. Raise the cup and let the silicone fall in a slow, thin stream into one corner of the box. The fall stretches and breaks bubble clusters before they get trapped in the mold surface.
2. Avoid pouring directly onto the blank. Let the silicone rise up around and over the blank naturally from the corner — this fills all recessed detail without trapping air.
3. Bounce the mold box. Once poured, pick up the mold and drop it firmly onto the table several times. Bubbles will rise and pop at the surface. Leave undisturbed at room temperature for the full 24-hour cure — do not freeze.

Homemade Edible Molds: Unmolding and Testing with Chocolate

After 24 hours, your homemade edible molds are ready to open. Pull back the acetate walls — the hot glue releases without needing tools. Trim any silicone overflow from the edges with a fresh X-Acto blade. Then gently peel and flex the silicone off the blank, working slowly around the detail areas.

To test your homemade edible molds with infused chocolate: melt candy melts or chocolate chips in a double boiler, stir in a measured amount of cannabis-infused coconut oil, and pour into the cavity. Refrigerate until fully set, then flex the mold to release. The finished bar should have clean detail from the blank. If there is minor surface tearing it is usually from unmolding too early — room-temperature curing gives the best release.