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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 Groove BPA-Free Chocolate Mold, 28 Cavities

SKU: 100117

Item Code: 21MA1900

Martellato Round Dome Polycarbonate Chocolate Mold, 28 Cavities

SKU: 100116

Item Code: MA1804

Martellato Round Fluted Polycarbonate Chocolate Mold, 40 Cavities

SKU: 100114

Item Code: MA1530

Martellato Smoothy Polycarbonate Chocolate Mold, 35 Cavities

SKU: 100113

Item Code: MA1526

Martellato Gem Polycarbonate Chocolate Mold, 28 Cavities

SKU: 100112

Item Code: MA1521

Martellato Square Polycarbonate Chocolate Mold, 28 Cavities

SKU: 100110

Item Code: MA1303

Martellato Venere Praline Chocolate Mold – Polycarbonate, 24 Cavities

SKU: 100094

Item Code: MA1059

Martellato Praline Mount Polycarbonate Chocolate Mold, 24 Cavities

SKU: 100086

Item Code: MA1047

Martellato Praline Thimble Chocolate Mold, 28 Cavities

SKU: 100084

Item Code: MA1045

Martellato Rocket Praline Polycarbonate Chocolate Mold, 28 Cavities

SKU: 100083

Item Code: MA1044

Martellato Praline Pavilion Polycarbonate Chocolate Mold, 28 Cavities

SKU: 100081

Item Code: MA1041

Martellato Chocolate Praline Mould ChocoBrick Square Design, 28 Cavities

SKU: 100069

Item Code: MA1020

Martellato Boer Praline Polycarbonate Chocolate Mold

SKU: 100109

Item Code: MA1094

Martellato Rectangle Striped Praline Polycarbonate Chocolate Mold (30 Cavities)

SKU: 100108

Item Code: MA1082

Martellato Mariposa Polycarbonate Chocolate Mold, 24 Cavities

SKU: 100105

Item Code: MA1076

Martellato Aurora Polycarbonate Chocolate Mold, 28 Cavities

SKU: 100102

Item Code: MA1070

Martellato Praline Slope Polycarbonate Chocolate Mold, 20 Cavities

SKU: 100098

Item Code: MA1065

Martellato Aotrom Praline Polycarbonate Chocolate Mold, 28 Cavities

SKU: 100097

Item Code: MA1063

Martellato Crystal Praline Chocolate Mold

SKU: 100095

Item Code: MA1060

Martellato Praline Stud XL Polycarbonate Chocolate Mold, 12 Cavities

SKU: 100079

Item Code: MA1039

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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 Groove BPA-Free Chocolate Mold, 28 Cavities

Martellato Round Dome Polycarbonate Chocolate Mold, 28 Cavities

Martellato Round Fluted Polycarbonate Chocolate Mold, 40 Cavities

Martellato Smoothy Polycarbonate Chocolate Mold, 35 Cavities

Martellato Gem Polycarbonate Chocolate Mold, 28 Cavities

Martellato Square Polycarbonate Chocolate Mold, 28 Cavities

Martellato Venere Praline Chocolate Mold – Polycarbonate, 24 Cavities

Martellato Praline Mount Polycarbonate Chocolate Mold, 24 Cavities

Martellato Praline Thimble Chocolate Mold, 28 Cavities

Martellato Rocket Praline Polycarbonate Chocolate Mold, 28 Cavities

Martellato Praline Pavilion Polycarbonate Chocolate Mold, 28 Cavities

Martellato Chocolate Praline Mould ChocoBrick Square Design, 28 Cavities

Martellato Boer Praline Polycarbonate Chocolate Mold

Martellato Rectangle Striped Praline Polycarbonate Chocolate Mold (30 Cavities)

Martellato Mariposa Polycarbonate Chocolate Mold, 24 Cavities

Martellato Aurora Polycarbonate Chocolate Mold, 28 Cavities

Martellato Praline Slope Polycarbonate Chocolate Mold, 20 Cavities

Martellato Aotrom Praline Polycarbonate Chocolate Mold, 28 Cavities

Martellato Crystal Praline Chocolate Mold

Martellato Praline Stud XL Polycarbonate Chocolate Mold, 12 Cavities

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