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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 MR Cigar Chocolate Mold , Pack of 2

SKU: 100039

Item Code: 20SI01

Martellato Diamond Sphere Chocolate Mould, 60 mm, Set of 2

SKU: 100036

Item Code: 20SF005

Martellato Bond Sphere Chocolate Mold Kit, Dia 2.36 in (60 mm), Set of 2

SKU: 100035

Item Code: 20SF003

Martellato Jems Diamond Polycarbonate Chocolate Mould, 18 Cavities

SKU: 100138

Item Code: MA1994

PME Mini Chocolate Bar Mould

SKU: 110022

Item Code: CM410

Martellato Half Egg Plastic Chocolate Mold – 11.02 × 7.28 in

SKU: 100475

Item Code: SUT28X18

Martellato Heeled Shoe Chocolate Mold – Small, 3D Polycarbonate Mold with Magnet

SKU: 100427

Item Code: MAC330

Martellato Ace Tennis & Padel Ball Polycarbonate Chocolate Mold

SKU: 100520

Item Code: MA1304

Martellato Rudolph Reindeer 3D BPA-Free Spinning Polycarbonate Chocolate Mold

SKU: 100511

Item Code: 20SR101A

Martellato Skull Polycarbonate Chocolate Praline Mold

SKU: 100501

Item Code: MA1017

Martellato Jack Jack-o'-Lantern BPA-Free Polycarbonate Chocolate Mold

SKU: 100500

Item Code: 21MA3019

Martellato Classic Baubles 3D Spinning Polycarbonate Chocolate Mold

SKU: 100148

Item Code: 20SR105A

Chocolate World 120 mm Half Sphere Polycarbonate Chocolate Mold – 4.72 in Diameter × 2.36 in, 1 Cavity

SKU: 190295

Item Code: E8001-120

Chocolate World Cube Polycarbonate Chocolate Mold – ~0.79 x 0.79 x 0.79 in, 21 Cavities

SKU: 190284

Item Code: CF0232

Chocolate World Quenelle Polycarbonate Chocolate Mold by Frank Haasnoot – ~1.77 x 0.98 x 0.51 in, 21 Cavities

SKU: 190279

Item Code: 2484CW

Chocolate World Tablet Cocoa Bean Polycarbonate Chocolate Mold – ~4.72 x 2.36 x 0.39 in, 3 Cavities

SKU: 190270

Item Code: 2398CW

Chocolate World Barrel Polycarbonate Chocolate Mold – ~1.57 x 1.18 x 0.98 in, 8 Cavities

SKU: 190269

Item Code: 2385CW

Chocolate World Dolphin Polycarbonate Chocolate Mold – CW2382 – 2.87 x 1.02 x 0.31 in, 16 Cavities

SKU: 190268

Item Code: CW2382

Chocolate World Enrobed Bar Medium Polycarbonate Chocolate Mold – 15 Cavities, 3.31 × 1.02 × 0.79 in

SKU: 190266

Item Code: CW2363

Chocolate World Enrobed Bar Large Polycarbonate Chocolate Mold – CW2362 – 4.13 x 1.30 x 0.79 in, 8 Cavities

SKU: 190265

Item Code: CW2362

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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 MR Cigar Chocolate Mold , Pack of 2

Martellato Diamond Sphere Chocolate Mould, 60 mm, Set of 2

Martellato Bond Sphere Chocolate Mold Kit, Dia 2.36 in (60 mm), Set of 2

Martellato Jems Diamond Polycarbonate Chocolate Mould, 18 Cavities

PME Mini Chocolate Bar Mould

Martellato Half Egg Plastic Chocolate Mold – 11.02 × 7.28 in

Martellato Heeled Shoe Chocolate Mold – Small, 3D Polycarbonate Mold with Magnet

Martellato Ace Tennis & Padel Ball Polycarbonate Chocolate Mold

Martellato Rudolph Reindeer 3D BPA-Free Spinning Polycarbonate Chocolate Mold

Martellato Skull Polycarbonate Chocolate Praline Mold

Martellato Jack Jack-o'-Lantern BPA-Free Polycarbonate Chocolate Mold

Martellato Classic Baubles 3D Spinning Polycarbonate Chocolate Mold

Chocolate World 120 mm Half Sphere Polycarbonate Chocolate Mold – 4.72 in Diameter × 2.36 in, 1 Cavity

Chocolate World Cube Polycarbonate Chocolate Mold – ~0.79 x 0.79 x 0.79 in, 21 Cavities

Chocolate World Quenelle Polycarbonate Chocolate Mold by Frank Haasnoot – ~1.77 x 0.98 x 0.51 in, 21 Cavities

Chocolate World Tablet Cocoa Bean Polycarbonate Chocolate Mold – ~4.72 x 2.36 x 0.39 in, 3 Cavities

Chocolate World Barrel Polycarbonate Chocolate Mold – ~1.57 x 1.18 x 0.98 in, 8 Cavities

Chocolate World Dolphin Polycarbonate Chocolate Mold – CW2382 – 2.87 x 1.02 x 0.31 in, 16 Cavities

Chocolate World Enrobed Bar Medium Polycarbonate Chocolate Mold – 15 Cavities, 3.31 × 1.02 × 0.79 in

Chocolate World Enrobed Bar Large Polycarbonate Chocolate Mold – CW2362 – 4.13 x 1.30 x 0.79 in, 8 Cavities

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