◆ Chocolate
Chocolate bar mold
Two classic 18-square chocolate bars per batch. A food-safe silicone mold for homemade bars with your own wrapper.
◆ Chocolate
Two classic 18-square chocolate bars per batch. A food-safe silicone mold for homemade bars with your own wrapper.
A classic chocolate bar, 151 x 73 mm and 9 mm thick, with eighteen bevelled squares in three rows of six that snap apart cleanly. Each cavity holds about 95 ml, a bar of roughly 120 g, close to the size of a shop-bought bar so homemade wrappers made for one fit.
Made with our tray mold generator in its flexible silicone tray mode: print the caster, pour a food-safe platinum silicone into it and peel out a flexible two-bar mold. The printed caster never touches food, only the silicone does, and the bars peel out whole instead of being knocked out of a rigid mold.
For custom bars at weddings, birthdays and bake sales: stir in nuts, dried fruit or crushed biscuits, top with freeze-dried raspberries, and wrap them in foil and your own printed sleeve. The zip carries the printed caster exactly as the tool exported it, one bar on its own as an STL, the master uploaded to the tool, and a print and pour sheet with the silicone figure the tool measured.
Shown as a 3D render of the printed caster with two chocolate bars in front, not a photo.
Print the caster as exported, open side up. It is one part, so there are no seams to seal. No supports.
Set it on a level surface. Mix 353 ml of silicone in one batch and pour it into one corner in a thin stream, letting it flow round the raised shapes until it is level with the rim.
Tap the caster on the table for a minute to bring the bubbles up, then let the silicone cure for as long as its datasheet says.
Peel the cured silicone out of the caster. That silicone is your tray, and the caster is ready for another one.
Temper the chocolate (melt it to 45 C, cool it to 27 C while stirring, then warm it back to 31 C for dark or 29 C for milk), or use candy melts, which need no tempering.
Fill each cavity to the rim, tap the tray on the counter for a minute to lift the bubbles out of the squares, and scatter toppings over the back while it is still liquid.
Let the bars set at cool room temperature for an hour, then 10 minutes in the fridge. Flex the silicone and peel it away from the bar, then wrap the bars in foil once they are at room temperature.
Print details
| Cast material | Chocolate |
|---|---|
| Printed parts | 1 |
| Size (W x D x H) | 162 x 164 x 21 mm |
| Print bed needed | 164 x 163 mm, 22 mm tall |
| Filament | ~191 g |
| Layer height | 0.2 mm |
| Infill | 15% |
| Supports | Not needed |
| Download | ZIP: printed caster (STL) + one chocolate bar (STL) + tool master (STL) + print and pour sheet |
| Added | 2026-09-26 |
Pro early access until October 26, 2026, then free with any account.
Like it or post your print on Thingiverse
Make your own tray mold →Made with the free Tray mold generator. Upload your own model and get the same kind of mold built around it, in your browser.
Free for personal use. Selling the pieces you cast needs a commercial licence (Pro or Founder); passing on the file itself is not permitted on any plan. Full terms.
New to casting? Read the ice cube tray mold guide.
That is bloom: the cocoa butter set in the wrong crystal form because the chocolate was not tempered, or it went into the fridge too warm. Temper it, or use candy melts, and let the bars set at cool room temperature before a short chill. Streaky bars are still fine to eat.
Close: each bar is 151 x 73 mm and 9 mm thick, near the size of a common 100 g bar, though it holds a little more chocolate. Measure before printing sleeves: most printable wrapper templates are sized for bars about 155 x 75 mm, which fit these with foil round them.
Yes. Fill the cavity to about two thirds, tap it, scatter chopped nuts or fruit over it and top up with chocolate to the rim so the inclusions are sealed in. Big pieces on the face side show through the squares, so keep chunks small or add them from the back.
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