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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

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Chocolate World 140 mm Half Sphere Polycarbonate Chocolate Mold – 5.51 in Diameter × 2.76 in, 1 Cavity

SKU: 190296

Item Code: E8001-140

Chocolate World 100 mm Half Sphere Polycarbonate Chocolate Mold – 3.94 in Diameter × 1.97 in, 1 Cavity

SKU: 190294

Item Code: E8001-100

Chocolate World Glifi Pietra Tablet Polycarbonate Chocolate Mold – 4.65 × 1.97 × 0.35 in, 6 Cavities

SKU: 190293

Item Code: CF0804

Chocolate World Interlocking Heart Polycarbonate Chocolate Mold – 1.14 × 1.14 × 0.71 in, 24 Cavities

SKU: 190292

Item Code: CF0606

Chocolate World Pomponet Joy and Jewels Polycarbonate Chocolate Mold – 1.10 in Diameter × 0.79 in, 24 Cavities

SKU: 190291

Item Code: CF0603

Chocolate World Praline Block Texture Mold by Alessandro Racca – 1.38 × 0.61 × 0.47 in, 24 Cavities

SKU: 190290

Item Code: CF0418

Chocolate World Praline Round Box Polycarbonate Chocolate Mold – 1.10 in Diameter × 0.51 in, 24 Cavities

SKU: 190289

Item Code: CF0303

Chocolate World Praline Round Cocoa Bean Polycarbonate Chocolate Mold – 1.10 in Diameter × 0.51 in, 24 Cavities

SKU: 190288

Item Code: CF0302

Chocolate World Dome Oval Polycarbonate Chocolate Mold – 1.18 × 0.98 × 0.69 in, 24 Cavities

SKU: 190287

Item Code: CF0252

Chocolate World Square Tablet Polycarbonate Chocolate Mold – 3.15 × 3.15 × 0.26 in, 3 Cavities

SKU: 190286

Item Code: CF0251

Chocolate World Caraque Rose Polycarbonate Chocolate Mold by Davide Comaschi – 1.77 × 1.77 × 0.30 in, 10 Cavities

SKU: 190285

Item Code: CF0246

Chocolate World Egyptian Pyramid Polycarbonate Chocolate Mold – 1.06 × 1.06 × 0.91 in, 21 Cavities

SKU: 190283

Item Code: CF0214

Chocolate World Napolitain Cocoa Bean Polycarbonate Chocolate Mold – 1.34 x 1.34 x 0.16 in, 18 Cavities

SKU: 190282

Item Code: CF0207

Chocolate World Praline Square Box Polycarbonate Chocolate Mold – ~1.18 x 1.18 x 0.59 in, 24 Cavities

SKU: 190281

Item Code: CF0205

Chocolate World Praline Square Texture Cocoa Bean Polycarbonate Chocolate Mold – ~0.98 x 0.98 x 0.55 in, 24 Cavities

SKU: 190280

Item Code: CF0203

Chocolate World Dome 30mm Polycarbonate Chocolate Mold – 1.18 in diameter x 0.59 in, 32 Cavities

SKU: 190278

Item Code: 2483CW

Chocolate World Cone Ø30×25mm Polycarbonate Chocolate Mold – 1.18 in diameter x 0.98 in, 24 Cavities

SKU: 190277

Item Code: 2472CW

Chocolate World Tablet Wind/Waves Polycarbonate Chocolate Mold by Seb Pettersson – ~4.72 x 2.36 x 0.35 in, 3 Cavities

SKU: 190276

Item Code: 2459CW

Chocolate World Tablet with Stripes Polycarbonate Chocolate Mold – ~4.72 x 2.36 x 0.31 in, 3 Cavities

SKU: 190275

Item Code: 2450CW

Chocolate World Tablet Facet (Cube Illusion) Polycarbonate Chocolate Mold – 5.83 x 2.91 x 0.33 in, 3 Cavities

SKU: 190274

Item Code: 2448CW

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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 World 140 mm Half Sphere Polycarbonate Chocolate Mold – 5.51 in Diameter × 2.76 in, 1 Cavity

Chocolate World 100 mm Half Sphere Polycarbonate Chocolate Mold – 3.94 in Diameter × 1.97 in, 1 Cavity

Chocolate World Glifi Pietra Tablet Polycarbonate Chocolate Mold – 4.65 × 1.97 × 0.35 in, 6 Cavities

Chocolate World Interlocking Heart Polycarbonate Chocolate Mold – 1.14 × 1.14 × 0.71 in, 24 Cavities

Chocolate World Pomponet Joy and Jewels Polycarbonate Chocolate Mold – 1.10 in Diameter × 0.79 in, 24 Cavities

Chocolate World Praline Block Texture Mold by Alessandro Racca – 1.38 × 0.61 × 0.47 in, 24 Cavities

Chocolate World Praline Round Box Polycarbonate Chocolate Mold – 1.10 in Diameter × 0.51 in, 24 Cavities

Chocolate World Praline Round Cocoa Bean Polycarbonate Chocolate Mold – 1.10 in Diameter × 0.51 in, 24 Cavities

Chocolate World Dome Oval Polycarbonate Chocolate Mold – 1.18 × 0.98 × 0.69 in, 24 Cavities

Chocolate World Square Tablet Polycarbonate Chocolate Mold – 3.15 × 3.15 × 0.26 in, 3 Cavities

Chocolate World Caraque Rose Polycarbonate Chocolate Mold by Davide Comaschi – 1.77 × 1.77 × 0.30 in, 10 Cavities

Chocolate World Egyptian Pyramid Polycarbonate Chocolate Mold – 1.06 × 1.06 × 0.91 in, 21 Cavities

Chocolate World Napolitain Cocoa Bean Polycarbonate Chocolate Mold – 1.34 x 1.34 x 0.16 in, 18 Cavities

Chocolate World Praline Square Box Polycarbonate Chocolate Mold – ~1.18 x 1.18 x 0.59 in, 24 Cavities

Chocolate World Praline Square Texture Cocoa Bean Polycarbonate Chocolate Mold – ~0.98 x 0.98 x 0.55 in, 24 Cavities

Chocolate World Dome 30mm Polycarbonate Chocolate Mold – 1.18 in diameter x 0.59 in, 32 Cavities

Chocolate World Cone Ø30×25mm Polycarbonate Chocolate Mold – 1.18 in diameter x 0.98 in, 24 Cavities

Chocolate World Tablet Wind/Waves Polycarbonate Chocolate Mold by Seb Pettersson – ~4.72 x 2.36 x 0.35 in, 3 Cavities

Chocolate World Tablet with Stripes Polycarbonate Chocolate Mold – ~4.72 x 2.36 x 0.31 in, 3 Cavities

Chocolate World Tablet Facet (Cube Illusion) Polycarbonate Chocolate Mold – 5.83 x 2.91 x 0.33 in, 3 Cavities

Frequently Asked Questions

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