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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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Martellato Curvy Chocolog Polycarbonate Mold, 4 Cavities

SKU: 100200

Item Code: MA6102

Martellato 35 mm Round Chocolog Polycarbonate Mold, 4 Cavities

SKU: 100199

Item Code: MA6101

Martellato Flat Chocolog Polycarbonate Mold, 4 Cavities

SKU: 100198

Item Code: MA6100

Martellato Giga Tablet Polycarbonate Mold, 2 Cavities

SKU: 100197

Item Code: MA6050

Martellato Napolitain Coffee Bean Polycarbonate Mold, 18 Cavities

SKU: 100196

Item Code: MA6007

Martellato 55 mm Half Sphere Polycarbonate Mold, 6 Cavities

SKU: 100195

Item Code: MA5010

Martellato 45 mm Half Sphere Polycarbonate Mold, 12 Cavities

SKU: 100194

Item Code: MA5009

Martellato 35 mm Half Sphere Polycarbonate Mold, 15 Cavities

SKU: 100193

Item Code: MA5008

Martellato 25 mm Half Sphere BPA-Free Polycarbonate Mold, 28 Cavities

SKU: 100192

Item Code: 21MA5007

Martellato 60 mm Half Sphere Polycarbonate Mold, 6 Cavities

SKU: 100190

Item Code: MA5005

Martellato 40 mm Half Sphere Polycarbonate Mold, 12 Cavities

SKU: 100189

Item Code: MA5004

Martellato 20 mm Half Sphere Polycarbonate Mold, 35 Cavities

SKU: 100188

Item Code: MA5003

Martellato 100 mm Half Sphere Polycarbonate Mold, 2 Cavities

SKU: 100187

Item Code: MA5002

Martellato 50 mm Half Sphere Polycarbonate Mold, 8 Cavities

SKU: 100186

Item Code: MA5001

Martellato 30 mm Half Sphere Polycarbonate Mold, 24 Cavities

SKU: 100185

Item Code: MA5000

Martellato Toy Soldier Chocolate Mold, 5.91 in

SKU: 100428

Item Code: MAC407S

Martellato Silicone Chablon Round Decoration Mold, 0.79 in dia., 99 Cavities

SKU: 100398

Item Code: CHASIL21

Martellato Silicone Chablon Oblong Decoration Mold, 10 Cavities

SKU: 100397

Item Code: CHASIL20

Martellato Silicone Chablon Rectangular Decoration Mold, 12 Cavities

SKU: 100396

Item Code: CHASIL19

Martellato Silicone Chablon Heart Decoration Mold, 48 Cavities

SKU: 100395

Item Code: CHASIL 3

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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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Martellato Curvy Chocolog Polycarbonate Mold, 4 Cavities

Martellato 35 mm Round Chocolog Polycarbonate Mold, 4 Cavities

Martellato Flat Chocolog Polycarbonate Mold, 4 Cavities

Martellato Giga Tablet Polycarbonate Mold, 2 Cavities

Martellato Napolitain Coffee Bean Polycarbonate Mold, 18 Cavities

Martellato 55 mm Half Sphere Polycarbonate Mold, 6 Cavities

Martellato 45 mm Half Sphere Polycarbonate Mold, 12 Cavities

Martellato 35 mm Half Sphere Polycarbonate Mold, 15 Cavities

Martellato 25 mm Half Sphere BPA-Free Polycarbonate Mold, 28 Cavities

Martellato 60 mm Half Sphere Polycarbonate Mold, 6 Cavities

Martellato 40 mm Half Sphere Polycarbonate Mold, 12 Cavities

Martellato 20 mm Half Sphere Polycarbonate Mold, 35 Cavities

Martellato 100 mm Half Sphere Polycarbonate Mold, 2 Cavities

Martellato 50 mm Half Sphere Polycarbonate Mold, 8 Cavities

Martellato 30 mm Half Sphere Polycarbonate Mold, 24 Cavities

Martellato Toy Soldier Chocolate Mold, 5.91 in

Martellato Silicone Chablon Round Decoration Mold, 0.79 in dia., 99 Cavities

Martellato Silicone Chablon Oblong Decoration Mold, 10 Cavities

Martellato Silicone Chablon Rectangular Decoration Mold, 12 Cavities

Martellato Silicone Chablon Heart Decoration Mold, 48 Cavities

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