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Chocolate

Q: What's the difference between couverture and compound chocolate, and which should I use?

Couverture chocolate contains a higher percentage of cocoa butter, giving it superior flavor, a glossy finish, and a satisfying snap—but it requires tempering to achieve those results. It is the professional choice for molded bonbons, ganaches, and enrobing. Compound chocolate replaces cocoa butter with vegetable fat, making it far easier to work with—no tempering required—and more stable in warm environments. It is ideal for high-volume dipping, coating, and decoration work where ease and speed matter more than a premium finish.

Q: Which chocolate mold type is right for my work?

It depends on what you are making. Polycarbonate molds are the industry standard for high-gloss bonbons, pralines, and chocolate bars, producing a mirror finish. Silicone molds are flexible and easy to demold, making them great for 3D shapes and beginners. Magnetic molds create perfectly seamless hollow figures, ideal for Easter eggs and spheres. 3D molds are used for sculptural showpieces such as themed figures and decorative chocolate creations.

Q: What are chocolate dipping forks and scrapers used for?

Dipping forks are used to coat truffles, ganache centers, and confections in melted chocolate with clean, even coverage while allowing excess chocolate to drain off. Chocolate scrapers are used to spread and smooth chocolate across flat surfaces for making bark, shards, and decorative panels, as well as cleaning work surfaces between batches. Both tools are essential for efficient production and achieving a polished finish.

Master the art of chocolate with tools that professionals rely on. Our Chocolate collection covers every stage of the chocolate-making process — polycarbonate, silicone, magnetic, 3D, and polypropylene molds; precision thermometers; chocolate stamps; cooling sprays; cocoa butter; and a full range of accessories. Whether you're crafting bonbons, bars, or sculptural showpieces, you'll have everything needed for a flawless temper and a professional-grade finish.

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CHOCOLATE MOLDS

CHOCOLATE ACCESSORIES

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Lakeside Cocoa Kunafa Pistachio Filling - 1 kg

SKU: 200015

Item Code: LCFKP1

AmeriColor Blue Oil Candy Color 2 oz

SKU: 160024

Item Code: CC02

Martellato Goal Soccer Ball Polycarbonate Chocolate Mold, 6 Cavities

SKU: 100111

Item Code: MA1305

Chocolate World Baton – Pain au Chocolat Polycarbonate Chocolate Mold CW12142 – 3.15 x 0.51 x 0.20 in, 18 Cavities

SKU: 190058

Item Code: CW12142

Martellato Football/Soccer Boot Chocolate Mold, 7.7 in

SKU: 100424

Item Code: MAC322S

Chocolate World Half Sphere Ø70mm Polycarbonate Chocolate Mold – CW2253 – 2.76 in diameter x 1.38 in, 6 Cavities

SKU: 190248

Item Code: CW2253

Chocolate World Caraque Venus & Diana (2 Figures) Polycarbonate Chocolate Mold – ~1.97 x 1.38 x 0.20 in, 18 Cavities

SKU: 190180

Item Code: 1895CW

Chocolate World Lunar Terrain Hemisphere Polycarbonate Chocolate Mold CW12116 – 1.18 × 1.18 × 0.59 in, 21 Cavities

SKU: 190052

Item Code: CW12116

AmeriColor Red Oil Candy Color 2 oz

SKU: 160027

Item Code: CC20

Martellato Star Polycarbonate Chocolate Mold, 15 Cavity

SKU: 100134

Item Code: MA1984

Martellato Cross Praline Polycarbonate Chocolate Mold, 28 Cavities

SKU: 100082

Item Code: MA1043

Chocolate World Diamonds of the Sea Polycarbonate Chocolate Mold – 22 Assorted Faceted Cavities

SKU: 190041

Item Code: 12065CW

Martellato Spooky Ghost Polycarbonate Chocolate Praline Mold

SKU: 100479

Item Code: MA1061

Chocolate World Almond 16g Polycarbonate Chocolate Mold – ~1.77 x 0.87 x 0.55 in, 21 Cavities

SKU: 190232

Item Code: 2173CW

Out of Stock

Chocolate World Cone Polycarbonate Chocolate Mold – CW1433 – 1.14 in diameter x 0.98 in, 24 Cavities

SKU: 190093

Item Code: CW1433

AmeriColor Orange Oil Candy Color 2 oz

SKU: 160026

Item Code: CC13

Martellato Professional Chocolate Dipping Fork Set, Set of 10

SKU: 100411

Item Code: CHOCOFORK

Martellato 180 x 200 mm Professional Choco Scraper

SKU: 100327

Item Code: 50RAS6

Out of Stock

Martellato 180 x 145 mm Professional Choco Scraper

SKU: 100326

Item Code: 50RAS4

Martellato 80 mm Half Sphere Polycarbonate Mold, 4 Cavities

SKU: 100191

Item Code: MA5006

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Frequently Asked Questions

What's the difference between couverture and compound chocolate, and which should I use?

Couverture chocolate contains a higher percentage of cocoa butter, giving it
superior flavor, a glossy finish, and a satisfying snap — but it requires
tempering to achieve those results. It's the professional choice for molded
bonbons, ganaches, and enrobing. Compound chocolate replaces
cocoa butter with vegetable fat, making it far easier to work with — no
tempering required — and more stable in warm environments. It's ideal for
high-volume dipping, coating, and decoration work where ease and speed matter
more than a premium finish.

Which chocolate mold type is right for my work?

It depends on what you’re making.

Polycarbonate molds are the industry standard for high-gloss bonbons, pralines, and chocolate bars—their rigid, ultra-smooth surface produces the mirror finish that defines professional confectionery.

Silicone molds are flexible and easy to demold, great for 3D shapes and beginners.

Magnetic molds create perfectly seamless hollow figures—ideal for Easter eggs and spheres.

3D molds are for sculptural showpieces like the soccer ball, football boot, or character figures in our range.

Why is tempering chocolate important and how do I know if I've done it correctly?

Tempering aligns the cocoa butter crystals in chocolate, giving it a glossy finish, satisfying snap, and resistance to melting at room temperature.

Properly tempered chocolate will set quickly, release cleanly from molds, and have a smooth, shiny surface.

A chocolate thermometer is essential—even a few degrees off can result in dull, streaky, or soft chocolate.

What are chocolate dipping forks and scrapers used for?

Dipping forks are used to coat truffles, ganache centers, and confections in
melted chocolate with a clean, even coverage and minimal dripping — the tines
allow excess chocolate to drain off before the piece is set down. Chocolate
scrapers are used to spread and smooth chocolate across flat surfaces
for making bark, shards, and decorative panels, and to clean your work surface
between batches. Both are essential for professional-speed production and a
polished finished result.

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Chocolate

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Lakeside Cocoa Kunafa Pistachio Filling - 1 kg

AmeriColor Blue Oil Candy Color 2 oz

Martellato Goal Soccer Ball Polycarbonate Chocolate Mold, 6 Cavities

Chocolate World Baton – Pain au Chocolat Polycarbonate Chocolate Mold CW12142 – 3.15 x 0.51 x 0.20 in, 18 Cavities

Martellato Football/Soccer Boot Chocolate Mold, 7.7 in

Chocolate World Half Sphere Ø70mm Polycarbonate Chocolate Mold – CW2253 – 2.76 in diameter x 1.38 in, 6 Cavities

Chocolate World Caraque Venus & Diana (2 Figures) Polycarbonate Chocolate Mold – ~1.97 x 1.38 x 0.20 in, 18 Cavities

Chocolate World Lunar Terrain Hemisphere Polycarbonate Chocolate Mold CW12116 – 1.18 × 1.18 × 0.59 in, 21 Cavities

AmeriColor Red Oil Candy Color 2 oz

Martellato Star Polycarbonate Chocolate Mold, 15 Cavity

Martellato Cross Praline Polycarbonate Chocolate Mold, 28 Cavities

Chocolate World Diamonds of the Sea Polycarbonate Chocolate Mold – 22 Assorted Faceted Cavities

Martellato Spooky Ghost Polycarbonate Chocolate Praline Mold

Chocolate World Almond 16g Polycarbonate Chocolate Mold – ~1.77 x 0.87 x 0.55 in, 21 Cavities

Chocolate World Cone Polycarbonate Chocolate Mold – CW1433 – 1.14 in diameter x 0.98 in, 24 Cavities

AmeriColor Orange Oil Candy Color 2 oz

Martellato Professional Chocolate Dipping Fork Set, Set of 10

Martellato 180 x 200 mm Professional Choco Scraper

Martellato 180 x 145 mm Professional Choco Scraper

Martellato 80 mm Half Sphere Polycarbonate Mold, 4 Cavities

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