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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 Silicone Chablon Round Decoration Mold, 1.65 in dia., 30 Cavities

SKU: 100393

Item Code: CHASIL 18

Martellato Silicone Chablon Round Decoration Mold, 36 Cavities, 1.42"

SKU: 100392

Item Code: CHASIL 17

Martellato Silicone Chablon Round Decoration Mold, 48 Cavities, 1.02"

SKU: 100391

Item Code: CHASIL 16

Martellato Silicone Chablon Drop Decoration Mold, 60 Cavities

SKU: 100390

Item Code: CHASIL 1

Martellato Perforated Square Silicone Mould, 3.35" Cavities, 2 Piece Set

SKU: 100220

Item Code: 30MICRO08

Martellato Perforated Round Silicone Mould, 3.35" Cavities, 2 Piece Set

SKU: 100219

Item Code: 30MICRO04

Martellato Perforated Round Silicone Micro Mould, 2 Piece Set, 2" Cavities

SKU: 100218

Item Code: 30MICRO02

Martellato Silicone Chablon Decorative Hearts Mold, 3 Sizes, 28 Cavities

SKU: 100409

Item Code: CHASIL33

Martellato Silicone Chablon Spot Decoration Mold, 16 Cavities

SKU: 100408

Item Code: CHASIL32

Martellato Silicone Chablon Decorative Butterflies Mold, 3 Sizes, 28 Cavities

SKU: 100407

Item Code: CHASIL31

Martellato Silicone Chablon Decorative Star Mold, 42 Cavities

SKU: 100406

Item Code: CHASIL30

Martellato Silicone Chablon Little Stars Decoration Mold, 60 Cavities

SKU: 100405

Item Code: CHASIL29

Martellato Silicone Chablon Mini Éclair Decoration Mold, 36 Cavities

SKU: 100404

Item Code: CHASIL28

Martellato Silicone Chablon Éclair Decoration Mold, 18 Cavities

SKU: 100403

Item Code: CHASIL27

Martellato Silicone Chablon Round Decoration Mold, 12 Cavities, 2.46"

SKU: 100402

Item Code: CHASIL26

Martellato Silicone Chablon Square Decoration Mold, 30 Cavities, 1.48"

SKU: 100401

Item Code: CHASIL24

Martellato Silicone Chablon Square Decoration Mold, 63 Cavities

SKU: 100400

Item Code: CHASIL23

Martellato Double Cubes Polycarbonate Chocolate Mold, 24 Cavity

SKU: 100183

Item Code: MA4011

Martellato Double Domes Polycarbonate Chocolate Mold, 24 Cavity

SKU: 100182

Item Code: MA4010

Martellato Octagonal Pyramid Polycarbonate Chocolate Mold, 28 Cavity

SKU: 100180

Item Code: MA4006

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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 Silicone Chablon Round Decoration Mold, 1.65 in dia., 30 Cavities

Martellato Silicone Chablon Round Decoration Mold, 36 Cavities, 1.42"

Martellato Silicone Chablon Round Decoration Mold, 48 Cavities, 1.02"

Martellato Silicone Chablon Drop Decoration Mold, 60 Cavities

Martellato Perforated Square Silicone Mould, 3.35" Cavities, 2 Piece Set

Martellato Perforated Round Silicone Mould, 3.35" Cavities, 2 Piece Set

Martellato Perforated Round Silicone Micro Mould, 2 Piece Set, 2" Cavities

Martellato Silicone Chablon Decorative Hearts Mold, 3 Sizes, 28 Cavities

Martellato Silicone Chablon Spot Decoration Mold, 16 Cavities

Martellato Silicone Chablon Decorative Butterflies Mold, 3 Sizes, 28 Cavities

Martellato Silicone Chablon Decorative Star Mold, 42 Cavities

Martellato Silicone Chablon Little Stars Decoration Mold, 60 Cavities

Martellato Silicone Chablon Mini Éclair Decoration Mold, 36 Cavities

Martellato Silicone Chablon Éclair Decoration Mold, 18 Cavities

Martellato Silicone Chablon Round Decoration Mold, 12 Cavities, 2.46"

Martellato Silicone Chablon Square Decoration Mold, 30 Cavities, 1.48"

Martellato Silicone Chablon Square Decoration Mold, 63 Cavities

Martellato Double Cubes Polycarbonate Chocolate Mold, 24 Cavity

Martellato Double Domes Polycarbonate Chocolate Mold, 24 Cavity

Martellato Octagonal Pyramid Polycarbonate Chocolate Mold, 28 Cavity

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