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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 Mirror Chocolate Bar Polycarbonate Mold, 3 Cavity

SKU: 100158

Item Code: MA2022

Martellato Quilted Chocolate Bar Polycarbonate Mold – 3 Cavity

SKU: 100157

Item Code: MA2021

Martellato Quilted Chocolate Bar Polycarbonate Mold, 3 Cavity

SKU: 100156

Item Code: MA2020

Martellato Kube 100 g Chocolate Bar Polycarbonate Mold, 3 Cavity

SKU: 100154

Item Code: MA2016

Martellato Hexagon 100 g Chocolate Bar Polycarbonate Mold, 3 Cavity

SKU: 100153

Item Code: MA2015

Martellato Square Chocolate Bar Polycarbonate Mold, 6 Cavity

SKU: 100152

Item Code: MA2014

Martellato Stone Chocolate Bar Polycarbonate Mold, 6 Cavity

SKU: 100151

Item Code: MA2013

Martellato City Chocolate Bar Polycarbonate Mold, 3 Cavity

SKU: 100150

Item Code: MA2011

Martellato Classic Chocolate Bar Polycarbonate Mold, 3 Cavity

SKU: 100149

Item Code: MA2010

Martellato Classic Napolitain BPA-Free Chocolate Mold, 16 Cavity

SKU: 100147

Item Code: 21MA2006

Martellato Classic Chocolate Bar Polycarbonate Mold, 3 Cavity

SKU: 100145

Item Code: MA2001

Martellato Plain Polycarbonate Chocolate Mold, 30 Cavity

SKU: 100142

Item Code: MA1998

Martellato Clam Polycarbonate Chocolate Mold, 20 Cavity

SKU: 100135

Item Code: MA1985

Martellato Round Structured Top Polycarbonate Chocolate Mold, 24 Cavity

SKU: 100133

Item Code: MA1981

Martellato Bloc Polycarbonate Chocolate Mold, 24 Cavity

SKU: 100132

Item Code: MA1980

Martellato Christmas Trees BPA-Free Chocolate Mold, 30 Cavity

SKU: 100131

Item Code: 21MA1975

Martellato Pyramid Polycarbonate Chocolate Mold, 30 Cavity

SKU: 100129

Item Code: MA1972

Martellato Graduation Praline Polycarbonate Chocolate Mold, 30 Cavity

SKU: 100128

Item Code: MA1971

Martellato Square Praline Polycarbonate Chocolate Mold, 30 Cavity

SKU: 100126

Item Code: MA1965

Martellato Classic Bon Dome Polycarbonate Chocolate Mold, 28 Cavity, Dia 1.02 × 0.91 in

SKU: 100125

Item Code: MA1927

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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 Mirror Chocolate Bar Polycarbonate Mold, 3 Cavity

Martellato Quilted Chocolate Bar Polycarbonate Mold – 3 Cavity

Martellato Quilted Chocolate Bar Polycarbonate Mold, 3 Cavity

Martellato Kube 100 g Chocolate Bar Polycarbonate Mold, 3 Cavity

Martellato Hexagon 100 g Chocolate Bar Polycarbonate Mold, 3 Cavity

Martellato Square Chocolate Bar Polycarbonate Mold, 6 Cavity

Martellato Stone Chocolate Bar Polycarbonate Mold, 6 Cavity

Martellato City Chocolate Bar Polycarbonate Mold, 3 Cavity

Martellato Classic Chocolate Bar Polycarbonate Mold, 3 Cavity

Martellato Classic Napolitain BPA-Free Chocolate Mold, 16 Cavity

Martellato Classic Chocolate Bar Polycarbonate Mold, 3 Cavity

Martellato Plain Polycarbonate Chocolate Mold, 30 Cavity

Martellato Clam Polycarbonate Chocolate Mold, 20 Cavity

Martellato Round Structured Top Polycarbonate Chocolate Mold, 24 Cavity

Martellato Bloc Polycarbonate Chocolate Mold, 24 Cavity

Martellato Christmas Trees BPA-Free Chocolate Mold, 30 Cavity

Martellato Pyramid Polycarbonate Chocolate Mold, 30 Cavity

Martellato Graduation Praline Polycarbonate Chocolate Mold, 30 Cavity

Martellato Square Praline Polycarbonate Chocolate Mold, 30 Cavity

Martellato Classic Bon Dome Polycarbonate Chocolate Mold, 28 Cavity, Dia 1.02 × 0.91 in

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