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Pavoni
In Stock
Chocolate Bar Mould | Silicone Mould | 275x175mm | Pavoni Crush By Fiorani HX549
£25.55
/ exc vat
£30.66/ inc vat
- Designer Collaboration
- Tritan Construction
- Impact & Scratch Resistant
- Crystal Clear Finish
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Product Overview
Ready to take your chocolate creations from homemade to high-end? This isn't just any mould. The Pavoni Crush HX549 is a professional-grade tool, designed in collaboration with world-renowned pastry chef Fabrizio Fiorani. It’s engineered to turn out perfectly formed, beautifully textured chocolate bars that look like they've come straight from a luxury chocolatier's window.
Crafted for ambitious pastry chefs, artisan chocolatiers, and high-end bakeries, this mould is all about precision and durability. While you might be searching for a silicone chocolate bar mould commercial kitchens use, this model is actually made from advanced, crystal-clear Tritan. This material provides a superior gloss and a much longer lifespan than both standard silicone and polycarbonate, making it a true workhorse for any professional setting.
With its unique 'crushed' texture and flawless construction, this mould empowers you to create signature chocolate bars that are as much a piece of art as they are a delicious treat. It’s the secret to achieving that perfect snap, incredible shine, and a finish that will have your customers marvelling at your skill.
Key Features and Benefits
- Designer Collaboration: Designed by Fabrizio Fiorani for a unique, modern look.
- Tritan Construction: Offers incredible durability, far superior to standard plastic moulds.
- Impact & Scratch Resistant: Stays looking pristine even in the busiest professional kitchens.
- Crystal Clear Finish: Lets you easily spot air bubbles for flawless results.
- BPA-Free Material: Ensures complete food safety for you and your customers.
- Easy Release: Creates perfectly sharp, detailed bars without chipping or cracking.
- Dishwasher Safe: Makes your end-of-day cleanup an absolute breeze.
- Standardised Size: At 275x175mm, it fits perfectly in professional kitchen equipment.
Technical Specifications
- Brand: Pavoni
- SKU: HX549
- Dimensions: 175(H) x 275(W) mm
- Indents: 3
- Material: BPA-Free Tritan
- Colour: Clear
- Weight: 0.29 kg
- Designer: Fabrizio Fiorani
Expert Review and Insights
The Pavoni Crush mould is a proper bit of kit. We see a lot of moulds, but the weight and clarity of the Tritan here feel different – more substantial. It's clearly built for high-volume work where consistency and a flawless finish are non-negotiable. The 'crushed' texture is bang on trend, giving bars an artisanal feel straight out of the mould.
Sophie Brooks – Chef Tools View Profile →
- Pro: The Tritan material gives an exceptional gloss and sharp detail to the chocolate.
- Con: Its rigidity requires a slightly different tempering technique than flexible silicone moulds.
Case Study: Real Business, Real Results
The Cacao Corner, a small chocolatier in York, found their existing polycarbonate moulds were becoming scratched and cloudy, which directly affected the final gloss on their signature bars. They needed a more durable solution that could deliver a premium finish every time.
We needed something that could keep up with our demand but also deliver that mirror-like shine every single time. This Pavoni Crush By Fiorani chocolate mould has been absolutely spot on. The quality is just in a different league.
Ben Carter – Owner & Chocolatier
After switching, Ben reported that not only was bar production faster due to easier de-moulding, but positive customer feedback on the professional look and feel of the bars increased significantly.
Installation and Maintenance Guide
Setting It Up
- Before first use, wash the mould with warm, soapy water and dry thoroughly.
- For an extra-glossy finish, polish the inside of each cavity with a soft cotton wool pad.
- Ensure the mould is completely clean and dry before pouring in your tempered chocolate.
- For best results, gently warm the mould with a heat gun on a low setting to near the chocolate's temperature.
Keeping It Going
- Avoid using abrasive sponges or harsh chemicals, as these can dull the surface.
- The mould is dishwasher safe, but gentle hand washing is recommended to prolong its pristine finish.
- Always store the mould flat on a level surface to prevent any potential warping over time.
- Give it a quick visual check for any residue before each use to guarantee a perfect release.
Frequently Asked Questions
Q: Is this mould dishwasher safe?
A: Yes, it's designed to be resistant to commercial washing cycles, though we often recommend hand-washing to maintain its pristine, glossy finish for as long as possible.
Q: What type of chocolate is best for this mould?
A: It's designed for use with properly tempered couverture chocolate. This ensures you get that satisfying snap and brilliant gloss that professionals look for.
Q: How do I get a really shiny finish on my chocolate bars?
A: The two keys are perfectly tempered chocolate and a perfectly clean mould. For a mirror-like shine, gently polish the inside of the mould cavities with a soft, lint-free cotton pad before use.
Q: Is this mould flexible like silicone?
A: No, this is a rigid mould made from Tritan. This rigidity is essential for creating a super-glossy surface and the sharp, defined details on the finished bar.
Q: Can I put this mould in the freezer to set the chocolate?
A: A short time in the fridge (not freezer) for around 10-15 minutes is ideal. This helps the chocolate contract just enough to release easily from the mould.
Q: What does BPA-Free mean?
A: It means the material is made without the industrial chemical Bisphenol-A. This guarantees that the mould is completely safe for all food contact.
Q: How many bars does this HX549 chocolate bar mould make at once?
A: This mould features 3 indents, allowing you to create three identical bars simultaneously.
Q: Who is Fabrizio Fiorani?
A: Fabrizio Fiorani is a world-renowned Italian pastry chef, celebrated for his innovative and artistic creations. This mould is part of his exclusive 'Crush' collaboration with Pavoni.
The Pavoni Advantage: Where Italian Design Meets Professional Performance
Pavoni isn't just a name; it's a benchmark for quality in the world of patisserie and baking, trusted by professionals across Europe for decades. This mould, born from a collaboration with visionary pastry chef Fabrizio Fiorani, is a perfect example of that legacy. Investing in a Pavoni mould like the Crush HX549 goes beyond just its physical properties. It's an investment in consistency, reliability, and the kind of flawless presentation that builds a premium brand. The superior Tritan material means fewer replacements over time, less frustration with imperfections, and the confidence to produce beautiful, artisanal chocolate bars that will keep your customers coming back. It’s a tool designed not just to work, but to inspire creativity and elevate your craft from start to finish.
Explore more from PavoniWhat is Tritan, and Why Does It Matter for Your Chocolate?
You might see the word 'Tritan' and think it's just another type of plastic, but it's a real step up. Think of it like the difference between a standard drinking glass and high-quality crystal. While both hold water, the crystal offers superior clarity, strength, and a premium feel that you can instantly see and touch. This mould's Tritan material does the same for your chocolate. It provides a glass-like internal surface that transfers an incredible shine to your tempered chocolate, creating a professional finish that standard moulds simply can't match. On top of that, it's tougher and more resistant to scratches and impact, meaning it will keep delivering those perfect results for far longer in a busy kitchen.
Who Should Buy This?
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Artisan Chocolatiers
For creating signature chocolate bars with a unique, professional texture and flawless finish.
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Hotel Pastry Kitchens
Perfect for crafting bespoke amenities, minibar treats, or dessert components with absolute consistency.
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High-End Patisseries & Bakeries
A brilliant tool for adding premium, house-made chocolate elements to your cakes and pastries.
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Bespoke Food Gift Businesses
Elevate your product line with this commercial chocolate mould for bars that look truly luxurious.
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Got a question? Our friendly, UK-based team is on the phone, ready to help you out.
Ready to Order?
Ready to craft flawless, professional-grade chocolate bars? Add the Pavoni Crush By Fiorani HX549 mould to your basket today and see the difference for yourself.