◆ Chocolate
Fluted chocolate bonbon tray mold
Sixteen fluted bonbons per pour, from a food-safe silicone tray you make yourself.
◆ Chocolate
Sixteen fluted bonbons per pour, from a food-safe silicone tray you make yourself.
A tray of sixteen round bonbons, 33 mm across and 13 mm deep, with sixteen flutes running up the side into a smooth domed top: the shape of a small fluted cake or a classic praline.
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 sixteen-cavity tray. Silicone gives the chocolate a glossy face without polishing each cavity first.
The zip carries the printed caster exactly as the tool exported it, one bonbon 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 four chocolates 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 344 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.
Fill each cavity, let it set, then flex the tray and peel it back to pop the pieces out.
Print details
| Cast material | Chocolate |
|---|---|
| Printed parts | 1 |
| Size (W x D x H) | 157 x 157 x 22 mm |
| Print bed needed | 158 x 158 mm, 23 mm tall |
| Filament | ~147 g |
| Layer height | 0.2 mm |
| Infill | 15% |
| Supports | Not needed |
| Download | ZIP: printed caster (STL) + one chocolate (STL) + tool master (STL) + print and pour sheet |
| Added | 2026-09-24 |
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 download. Opens the Thingiverse listing in a new tab.
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.
Fill every cavity with tempered chocolate, tip the tray over a bowl so the excess runs out, and let the thin shell set. Pipe in ganache or caramel, leave a couple of millimetres at the top, then seal the backs with more chocolate and scrape the tray flat.
The chocolate was not tempered, or the tray was warmer than the room. A silicone tray gives a softer shine than polycarbonate, so temper carefully and let the bonbons set at a cool room temperature before a short spell in the fridge.
Yes, as mini cakes with a food-safe silicone rated for the oven. Each cavity holds about 8 ml, so fill two thirds with batter and bake for roughly ten minutes; they come out flute side up like tiny bundt cakes.
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