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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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Chocolate World Christmas Tree Polycarbonate Chocolate Mold – CW1302 – 1.57 x 1.18 x 0.59 in, 21 Cavities

SKU: 190077

Item Code: CW1302

Out of Stock

Chocolate World Día de los Muertos Polycarbonate Chocolate Mold CW12135 – 1.38 × 1.02 × 0.59 in, 21 Cavities

SKU: 190056

Item Code: CW12135

Chocolate World Christmas Tree Polycarbonate Chocolate Mold – 3.54 x 2.32 x 0.96 in, 4 Cavities

SKU: 190035

Item Code: CW12051

Silikomart CHOCO STAMP A – 4 Platinum Silicone Stamps with Handle

SKU: 170013

Item Code: 25.153.02.0065

AmeriColor Yellow Oil Candy Color 2 oz

SKU: 160025

Item Code: CC07

AmeriColor Black Oil Candy Color 2 oz

SKU: 160023

Item Code: CC01

Martellato Soccer/Football Chocolate Mold, 4.7 in

SKU: 100425

Item Code: MAC323S

Martellato Pyramid Chocolate Bar Mold, 3 Cavity

SKU: 100419

Item Code: MA2009

Martellato 45 mm Half Sphere Polycarbonate Mold, 12 Cavities

SKU: 100194

Item Code: MA5009

Martellato Triangular Pyramid Polycarbonate Chocolate Mold, 28 Cavity

SKU: 100179

Item Code: MA4005

Martellato Small Bottle Praline Mold, 18 Cavity Polycarbonate Chocolate Mold

SKU: 100172

Item Code: MA3011

Out of Stock

Martellato Classic Napolitain Polycarbonate Chocolate Mold, 16 Cavity

SKU: 100146

Item Code: MA2006

Martellato Classic Chocolate Bar Polycarbonate Mold, 3 Cavity

SKU: 100144

Item Code: MA2000

Martellato Bloc Polycarbonate Chocolate Mold, 24 Cavity

SKU: 100132

Item Code: MA1980

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

SKU: 100125

Item Code: MA1927

Martellato Rectangular Polycarbonate Chocolate Mold, 28 Cavities

SKU: 100115

Item Code: MA1801

Martellato Hope Praline Chocolate Mold

SKU: 100092

Item Code: MA1057

Out of Stock

Martellato Praline Nut Polycarbonate Chocolate Mold, 18 Cavity

SKU: 100076

Item Code: MA1035

Out of Stock

Martellato Goal Soccer Ball Polycarbonate Chocolate Mold, 6 cavities, BPA Free

SKU: 100054

Item Code: 21MA1305

Martellato Chocobars Classic Tablet Mold – 100 g (Set of 5)

SKU: 100050

Item Code: 20TC004

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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 World Christmas Tree Polycarbonate Chocolate Mold – CW1302 – 1.57 x 1.18 x 0.59 in, 21 Cavities

Chocolate World Día de los Muertos Polycarbonate Chocolate Mold CW12135 – 1.38 × 1.02 × 0.59 in, 21 Cavities

Chocolate World Christmas Tree Polycarbonate Chocolate Mold – 3.54 x 2.32 x 0.96 in, 4 Cavities

Silikomart CHOCO STAMP A – 4 Platinum Silicone Stamps with Handle

AmeriColor Yellow Oil Candy Color 2 oz

AmeriColor Black Oil Candy Color 2 oz

Martellato Soccer/Football Chocolate Mold, 4.7 in

Martellato Pyramid Chocolate Bar Mold, 3 Cavity

Martellato 45 mm Half Sphere Polycarbonate Mold, 12 Cavities

Martellato Triangular Pyramid Polycarbonate Chocolate Mold, 28 Cavity

Martellato Small Bottle Praline Mold, 18 Cavity Polycarbonate Chocolate Mold

Martellato Classic Napolitain Polycarbonate Chocolate Mold, 16 Cavity

Martellato Classic Chocolate Bar Polycarbonate Mold, 3 Cavity

Martellato Bloc Polycarbonate Chocolate Mold, 24 Cavity

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

Martellato Rectangular Polycarbonate Chocolate Mold, 28 Cavities

Martellato Hope Praline Chocolate Mold

Martellato Praline Nut Polycarbonate Chocolate Mold, 18 Cavity

Martellato Goal Soccer Ball Polycarbonate Chocolate Mold, 6 cavities, BPA Free

Martellato Chocobars Classic Tablet Mold – 100 g (Set of 5)

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