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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 Banana Praline Polycarbonate Chocolate Mold, 16 Cavities

SKU: 100075

Item Code: MA1033

Martellato Praline Sweet 4 Polycarbonate Chocolate Mold, 24 Cavities

SKU: 100073

Item Code: MA1024

Martellato Sweet 3 Praline Polycarbonate Chocolate Mold, 24 Cavities

SKU: 100072

Item Code: MA1023

Martellato Sweet 2 Chocolate Praline Polycarbonate Mold, 24 Cavities

SKU: 100071

Item Code: MA1022

Martellato Theobroma Praline Polycarbonate Chocolate Mould, 16 Cavities

SKU: 100068

Item Code: MA1079

Martellato Twist Praline Polycarbonate Chocolate Mold, 25 Cavities

SKU: 100065

Item Code: MA1014

Martellato Turn Praline Polycarbonate Chocolate Mold, 25 Cavities

SKU: 100064

Item Code: MA1013

Martellato Octagon Praline Polycarbonate Chocolate Mold, 24 Cavities

SKU: 100063

Item Code: MA1010

Martellato Triangular Praline Polycarbonate Chocolate Mold, 24 Cavities

SKU: 100062

Item Code: MA1009

Martellato Praline Prisma Square Polycarbonate Chocolate Mold, 28 Cavities

SKU: 100061

Item Code: MA1008

Martellato Praline Prisma Circle Polycarbonate Chocolate Mold, 28 Cavities

SKU: 100060

Item Code: MA1007

Martellato Wave 3 Praline Polycarbonate Chocolate Mold, 16 Cavities

SKU: 100059

Item Code: MA1005

Martellato Mini Choco Fill Coupe Polycarbonate Chocolate Mould, 15 Cavities

SKU: 100058

Item Code: 20GU501

Martellato Mini Choco Fill Cube Polycarbonate Chocolate Mould, 28 Cavities

SKU: 100057

Item Code: 20GU008

Martellato Mini Choco Fill Flora Polycarbonate Mold, 24 Cavities

SKU: 100056

Item Code: 20GU003

Martellato Mini Choco Fill Cornetto Polycarbonate Chocolate Mould

SKU: 100055

Item Code: 20GU001

Martellato Working Tools Chocolate Mold, 4 Piece Set

SKU: 100053

Item Code: 20WT01

Martellato Chocobars Classic Chocolate Bar Tablet Mold – 45 g (Set of 5)

SKU: 100052

Item Code: 20TC006

Martellato Classic Chocobar Tablet Mold – 70 g (Set of 5)

SKU: 100051

Item Code: 20TC005

Martellato Slice Chocobar Tablet Mold – 100 g (Set of 5)

SKU: 100049

Item Code: 20TC003

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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 Banana Praline Polycarbonate Chocolate Mold, 16 Cavities

Martellato Praline Sweet 4 Polycarbonate Chocolate Mold, 24 Cavities

Martellato Sweet 3 Praline Polycarbonate Chocolate Mold, 24 Cavities

Martellato Sweet 2 Chocolate Praline Polycarbonate Mold, 24 Cavities

Martellato Theobroma Praline Polycarbonate Chocolate Mould, 16 Cavities

Martellato Twist Praline Polycarbonate Chocolate Mold, 25 Cavities

Martellato Turn Praline Polycarbonate Chocolate Mold, 25 Cavities

Martellato Octagon Praline Polycarbonate Chocolate Mold, 24 Cavities

Martellato Triangular Praline Polycarbonate Chocolate Mold, 24 Cavities

Martellato Praline Prisma Square Polycarbonate Chocolate Mold, 28 Cavities

Martellato Praline Prisma Circle Polycarbonate Chocolate Mold, 28 Cavities

Martellato Wave 3 Praline Polycarbonate Chocolate Mold, 16 Cavities

Martellato Mini Choco Fill Coupe Polycarbonate Chocolate Mould, 15 Cavities

Martellato Mini Choco Fill Cube Polycarbonate Chocolate Mould, 28 Cavities

Martellato Mini Choco Fill Flora Polycarbonate Mold, 24 Cavities

Martellato Mini Choco Fill Cornetto Polycarbonate Chocolate Mould

Martellato Working Tools Chocolate Mold, 4 Piece Set

Martellato Chocobars Classic Chocolate Bar Tablet Mold – 45 g (Set of 5)

Martellato Classic Chocobar Tablet Mold – 70 g (Set of 5)

Martellato Slice Chocobar Tablet Mold – 100 g (Set of 5)

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