Your cart is empty

Add items to get started

Main Menu

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.

Sub Categories

CHOCOLATE MOLDS

CHOCOLATE ACCESSORIES

Sub Categories

CHOCOLATE MOLDS

CHOCOLATE ACCESSORIES

Notification message

AmeriColor Yellow Oil Candy Color 2 oz

SKU: 160025

Item Code: CC07

AmeriColor Blue Oil Candy Color 2 oz

SKU: 160024

Item Code: CC02

AmeriColor Black Oil Candy Color 2 oz

SKU: 160023

Item Code: CC01

Martellato Santa Claus with Bear Chocolate Mold, 6.6 in

SKU: 100422

Item Code: MAC170S

Martellato Napolitain Brick Chocolate Mold, 20 Cavity

SKU: 100421

Item Code: MA6005

Martellato Chocolate Spoon Mold, 13 Cavity

SKU: 100420

Item Code: MA3006

Martellato Pyramid Chocolate Bar Mold, 3 Cavity

SKU: 100419

Item Code: MA2009

Martellato Liquid Chocolate Bar Mold, 3 Cavity

SKU: 100418

Item Code: MA2008

Martellato Snack Pyramid Chocolate Mold, 8 Cavity

SKU: 100416

Item Code: MA1915

Martellato Deep Heart Chocolate Mold, 28 Cavity

SKU: 100415

Item Code: MA1056

Martellato 180 x 200 mm Professional Choco Scraper

SKU: 100327

Item Code: 50RAS6

Martellato 180 x 145 mm Professional Choco Scraper

SKU: 100326

Item Code: 50RAS4

Martellato 72mm 3D Balloon, Christmas Celebration Centerpieces Chocolate Mold (BPA-Free)

SKU: 100208

Item Code: 21SR109G

Martellato Merry Christmas Polycarbonate Mold, 10 Cavities

SKU: 100207

Item Code: 21SR108

Martellato Hula Tree 3D Polycarbonate Mold

SKU: 100206

Item Code: 20SR100

Martellato Prism Polycarbonate Mold, 21 Cavities

SKU: 100205

Item Code: MA7002

Martellato Bubble Polycarbonate Mold, 21 Cavities

SKU: 100204

Item Code: MA7001

Martellato Kite Polycarbonate Mold, 21 Cavities

SKU: 100203

Item Code: MA7000

Martellato Mallow Tablet Polycarbonate Mold, 3 Cavities

SKU: 100202

Item Code: MA6104

Martellato Wavy Chocolog Polycarbonate Mold, 4 Cavities

SKU: 100201

Item Code: MA6103

Prev 1 … 16 17 18 19 20 … 27 Next

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.

All Categories

Menu

Menu

Chocolate

Sub Categories

Sub Categories

AmeriColor Yellow Oil Candy Color 2 oz

AmeriColor Blue Oil Candy Color 2 oz

AmeriColor Black Oil Candy Color 2 oz

Martellato Santa Claus with Bear Chocolate Mold, 6.6 in

Martellato Napolitain Brick Chocolate Mold, 20 Cavity

Martellato Chocolate Spoon Mold, 13 Cavity

Martellato Pyramid Chocolate Bar Mold, 3 Cavity

Martellato Liquid Chocolate Bar Mold, 3 Cavity

Martellato Snack Pyramid Chocolate Mold, 8 Cavity

Martellato Deep Heart Chocolate Mold, 28 Cavity

Martellato 180 x 200 mm Professional Choco Scraper

Martellato 180 x 145 mm Professional Choco Scraper

Martellato 72mm 3D Balloon, Christmas Celebration Centerpieces Chocolate Mold (BPA-Free)

Martellato Merry Christmas Polycarbonate Mold, 10 Cavities

Martellato Hula Tree 3D Polycarbonate Mold

Martellato Prism Polycarbonate Mold, 21 Cavities

Martellato Bubble Polycarbonate Mold, 21 Cavities

Martellato Kite Polycarbonate Mold, 21 Cavities

Martellato Mallow Tablet Polycarbonate Mold, 3 Cavities

Martellato Wavy Chocolog Polycarbonate Mold, 4 Cavities

Frequently Asked Questions

Offer Terms & Conditions