This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/SpikeyTech on 2023-09-24 03:05:03.

Hey all,

I’m new to handmade chocolate-making, so please forgive my ignorance. I recently bought some Tritan molds and a more “classic” polycarbonate mold. How concerned should I be with the BPA present in the polycarbonate?

I’ve seen an array of claims from “it leeches into cold food too” to “even substitute chemicals are often harmful too”. In a perfect world, I’d avoid plastic entirely but glass molds don’t exactly exist. I’m a computer scientist rather than a food one, so any insight from the field is welcome.