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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 3D Pear Praline Polycarbonate Mold, 28 Cavities

SKU: 100020

Item Code: 20FRUIT02

Martellato 3D Apple Polycarbonate Praline Mold, 28 Cavities

SKU: 100019

Item Code: 20FRUIT01

Martellato Modular Christmas Tree Chocolate Mold – 7.1 in

SKU: 100017

Item Code: 20CT01

Martellato Santa & Snowman Chocolate Mold – 3D Hollow Figures, Polycarbonate

SKU: 100015

Item Code: 20-C1010

Martellato Chess Game Chocolate Mold – 20 Figures

SKU: 100016

Item Code: 20CG01

Martellato 3D Egg Chocolate Mold – Polycarbonate Praline Mold (28 Cavities)

SKU: 100013

Item Code: 20-3D1002

Martellato Heart Chocolate Mold – 3D Praline, Polycarbonate (28 Cavities)

SKU: 100011

Item Code: 203D03

Martellato Truffle 23 Chocolate Mold – 3D Round Praline, Polycarbonate (28 Cavities)

SKU: 100010

Item Code: 203D02

Martellato Penguin 3D Ice Mold – BPA-Free, 2-Piece Set

SKU: 100209

Item Code: 21SR110G

Martellato Half Egg Plastic Chocolate Mold – 9.84 × 6.69 in

SKU: 100474

Item Code: SUT25X17

Martellato Half Egg Plastic Chocolate Mold – 11.02 × 7.28 in

SKU: 100475

Item Code: SUT28X18

Martellato Half Egg Plastic Chocolate Mold – 12.8 × 9.45 in

SKU: 100476

Item Code: SUT34X25

Martellato Snowflake Chocolate Mold, 1.2 in & 1.6 in (30 & 40 mm) Decorations

SKU: 100018

Item Code: 21D029

Martellato Leaf Decoration Silicone Mat – 75 × 33 mm, White

SKU: 100399

Item Code: CHASIL22

Martellato “Roger” 3D Bunny Chocolate Mold

SKU: 100177

Item Code: 21MA3016

Martellato Eau de Chocolat Chocolate Mold – Perfume Bottle Shape, 4-Cavity

SKU: 100030

Item Code: 20PA01

Martellato My Sweet Bag Chocolate Mold – Handbag Shape, 2-Cavity

SKU: 100014

Item Code: 20BA01

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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 3D Pear Praline Polycarbonate Mold, 28 Cavities

Martellato 3D Apple Polycarbonate Praline Mold, 28 Cavities

Martellato Modular Christmas Tree Chocolate Mold – 7.1 in

Martellato Santa & Snowman Chocolate Mold – 3D Hollow Figures, Polycarbonate

Martellato Chess Game Chocolate Mold – 20 Figures

Martellato 3D Egg Chocolate Mold – Polycarbonate Praline Mold (28 Cavities)

Martellato Heart Chocolate Mold – 3D Praline, Polycarbonate (28 Cavities)

Martellato Truffle 23 Chocolate Mold – 3D Round Praline, Polycarbonate (28 Cavities)

Martellato Penguin 3D Ice Mold – BPA-Free, 2-Piece Set

Martellato Half Egg Plastic Chocolate Mold – 9.84 × 6.69 in

Martellato Half Egg Plastic Chocolate Mold – 11.02 × 7.28 in

Martellato Half Egg Plastic Chocolate Mold – 12.8 × 9.45 in

Martellato Snowflake Chocolate Mold, 1.2 in & 1.6 in (30 & 40 mm) Decorations

Martellato Leaf Decoration Silicone Mat – 75 × 33 mm, White

Martellato “Roger” 3D Bunny Chocolate Mold

Martellato Eau de Chocolat Chocolate Mold – Perfume Bottle Shape, 4-Cavity

Martellato My Sweet Bag Chocolate Mold – Handbag Shape, 2-Cavity

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