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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 MOLDS

CHOCOLATE ACCESSORIES

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Martellato 3D Christmas Tree Chiffon Polycarbonate Chocolate Mold

SKU: 100178

Item Code: MA3017

Martellato Bunny with Basket Chocolate Mould – 5.5" (140 mm)

SKU: 100432

Item Code: MAC661S

Martellato Mr. Bunny Chocolate Mould – 6" (152 mm)

SKU: 100431

Item Code: MAC616S

Martellato Silicone Flower Chablon Decorative Chocolate Stencil Sheet, 3 Sizes

SKU: 100410

Item Code: CHASIL34

Martellato Polycarbonate Chocolate Hollow Easter Egg Mold, 6.18 × 8.94 in

SKU: 100212

Item Code: 20U227N

Martellato Polycarbonate Chocolate Hollow Easter Egg Mold, 4.76 × 6.89 in

SKU: 100211

Item Code: 20U175N

Martellato Polycarbonate Chocolate Hollow Easter Egg Mold, 3.54×5.12 in

SKU: 100210

Item Code: 20U130N

Martellato Diamond 3D Santa Chocolate Mold, BPA Free

SKU: 100174

Item Code: 21MA3013

Martellato Diamond 3D Christmas Tree Chocolate Mold, BPA Free

SKU: 100173

Item Code: 21MA3012

Martellato Treesmas Polycarbonate Chocolate Mold, 3D Christmas Tree

SKU: 100171

Item Code: MA3009

Martellato Santa Claus Chocolate Mold, BPA Free

SKU: 100170

Item Code: 21MA3008

Martellato Polycarbonate Alphabet & Numeric Chocolate Mold Set

SKU: 100169

Item Code: MA3005

Martellato Yummy Chocolate Bar Mold, 3 Cavity Polycarbonate Tablet

SKU: 100168

Item Code: MA2034

Martellato Weave Chocolate Bar Mold, 3 Cavity Polycarbonate Tablet

SKU: 100165

Item Code: MA2029

Martellato Swing Chocolate Bar Mold – 3 Cavity Polycarbonate Tablet

SKU: 100164

Item Code: MA2028

Martellato Peak Chocolate Bar Mold – 3 Cavity Polycarbonate Tablet

SKU: 100163

Item Code: MA2027

Martellato Slot Chocolate Bar Mold, 3 Cavity Polycarbonate Tablet

SKU: 100162

Item Code: MA2026

Martellato Block Chocolate Bar Mold, 3 Cavity Polycarbonate Tablet

SKU: 100161

Item Code: MA2025

Martellato Log Texture Chocolate Bar Mold, 3 Cavity Polycarbonate Tablet

SKU: 100160

Item Code: MA2024

Martellato Bar Kit Polycarbonate Chocolate Mold, 3 Cavity Tablet

SKU: 100159

Item Code: MA2023

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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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Martellato 3D Christmas Tree Chiffon Polycarbonate Chocolate Mold

Martellato Bunny with Basket Chocolate Mould – 5.5" (140 mm)

Martellato Mr. Bunny Chocolate Mould – 6" (152 mm)

Martellato Silicone Flower Chablon Decorative Chocolate Stencil Sheet, 3 Sizes

Martellato Polycarbonate Chocolate Hollow Easter Egg Mold, 6.18 × 8.94 in

Martellato Polycarbonate Chocolate Hollow Easter Egg Mold, 4.76 × 6.89 in

Martellato Polycarbonate Chocolate Hollow Easter Egg Mold, 3.54×5.12 in

Martellato Diamond 3D Santa Chocolate Mold, BPA Free

Martellato Diamond 3D Christmas Tree Chocolate Mold, BPA Free

Martellato Treesmas Polycarbonate Chocolate Mold, 3D Christmas Tree

Martellato Santa Claus Chocolate Mold, BPA Free

Martellato Polycarbonate Alphabet & Numeric Chocolate Mold Set

Martellato Yummy Chocolate Bar Mold, 3 Cavity Polycarbonate Tablet

Martellato Weave Chocolate Bar Mold, 3 Cavity Polycarbonate Tablet

Martellato Swing Chocolate Bar Mold – 3 Cavity Polycarbonate Tablet

Martellato Peak Chocolate Bar Mold – 3 Cavity Polycarbonate Tablet

Martellato Slot Chocolate Bar Mold, 3 Cavity Polycarbonate Tablet

Martellato Block Chocolate Bar Mold, 3 Cavity Polycarbonate Tablet

Martellato Log Texture Chocolate Bar Mold, 3 Cavity Polycarbonate Tablet

Martellato Bar Kit Polycarbonate Chocolate Mold, 3 Cavity Tablet

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