Chocolate Mold Sizes - Pastry & Baking - eGullet Forums

When I first started making molded chocolates, I too was confused by the measurements.  I began by purchasing quite a few molds that were, it turned out, very small.  The only available indicator of a mold's capacity is the weight (of--I learned from Kerry Beal--the amount of dark chocolate one cavity holds).  Some vendors don't even give that (J.B. Prince, for instance).  The problem with the weight is that it isn't really the measurement one needs--it's the volume. I have since switched to molds that hold approximately 15 grams per cavity.  That is larger than many other people use, but I like a chocolate that provides a couple of bites, not just one.  If I am making a filling that has two layers or, as in Peter Greweling's hazelnut praline, contains a whole hazelnut, I will use something larger (such as Chocolate World's larger 18-gram dome).  If I am doing chocolates for a fancy party where neatness counts, I use those small molds I still have.

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What I have done is to record how much (in teaspoons) is held by each cavity of my molds.  I use water to measure, so it isn't very accurate for ganache, but it gives some idea.  For example, Chocolate World's medium dome (#), also sold by Tomric in the U.S., is listed as holding 15 grams of chocolate.  In volume it holds 2.38 tsp.  My system may not make sense to others, but it helps me a lot when estimating what percentage of a ganache recipe I need to make (I also weigh a teaspoon of each ganache to help with the calculations).

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For most of my collection I like to use 10 to 13 gram molds. Easter calls for larger molds... my filled molds for Easter are 24 to 27 grams. It only really starts to matter when you need to deals with packaging and sales. If you are doing this for fun, I wouldn't worry about it too much.

Where are you located? There may be some shops nearby where you can look at the molds and get a much better idea of the finished sizes.

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