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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 Croissant Polycarbonate Chocolate Mold, 16 Cavities

SKU: 100100

Item Code: MA1068

Martellato Étoile Polycarbonate Chocolate Mold, 15 Cavities

SKU: 100099

Item Code: MA1067

Martellato Praline Beat Polycarbonate Chocolate Mold Heart Design, 24 Cavities

SKU: 100096

Item Code: MA1062

Martellato Origami Praline Chocolate Mold – Polycarbonate, 15 Cavities

SKU: 100093

Item Code: MA1058

Martellato Joe Moustache Praline Polycarbonate Mold

SKU: 100091

Item Code: MA1053

Martellato Praline Dome XL Polycarbonate Chocolate Mold, 12 Cavities

SKU: 100078

Item Code: MA1038

Martellato Peanut Praline Polycarbonate Chocolate Mold, 20 Cavities

SKU: 100077

Item Code: MA1036

Martellato Praline Nut Polycarbonate Chocolate Mold, 18 Cavity

SKU: 100076

Item Code: MA1035

Martellato Rectangular Praline Polycarbonate Chocolate Mold, 30 Cavities

SKU: 100074

Item Code: MA1025

Martellato Flat Praline Polycarbonate Chocolate Mold, 25 Cavities

SKU: 100066

Item Code: MA1015

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

SKU: 100050

Item Code: 20TC004

Martellato Classic Baubles 3D BPA-Free Polycarbonate Chocolate Mold

SKU: 100045

Item Code: 21SR105

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

Out of Stock

Martellato Diamond Heart Polycarbonate Chocolate Mold, 6 Cavity

SKU: 100176

Item Code: MA3015

Martellato Love You Polycarbonate Chocolate Mold

SKU: 100107

Item Code: MA1078

Martellato Sweet Home Chocolate Mold Set – 3D House, Pack of 4 Molds

SKU: 100022

Item Code: 20HO01

PME Mini Chocolate Bar Mould

SKU: 110022

Item Code: CM410

Martellato “Cocodé” 3D Chocolate Mold, 4.7 × 4.3 in

SKU: 100430

Item Code: MAC615S

New Arrival

MARTELLATO Numbers 0-9 Thermoformed Choco Light Chocolate Mold

SKU: 100526

Item Code: 90-14243

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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 Croissant Polycarbonate Chocolate Mold, 16 Cavities

Martellato Étoile Polycarbonate Chocolate Mold, 15 Cavities

Martellato Praline Beat Polycarbonate Chocolate Mold Heart Design, 24 Cavities

Martellato Origami Praline Chocolate Mold – Polycarbonate, 15 Cavities

Martellato Joe Moustache Praline Polycarbonate Mold

Martellato Praline Dome XL Polycarbonate Chocolate Mold, 12 Cavities

Martellato Peanut Praline Polycarbonate Chocolate Mold, 20 Cavities

Martellato Praline Nut Polycarbonate Chocolate Mold, 18 Cavity

Martellato Rectangular Praline Polycarbonate Chocolate Mold, 30 Cavities

Martellato Flat Praline Polycarbonate Chocolate Mold, 25 Cavities

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

Martellato Classic Baubles 3D BPA-Free Polycarbonate Chocolate Mold

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 Diamond Heart Polycarbonate Chocolate Mold, 6 Cavity

Martellato Love You Polycarbonate Chocolate Mold

Martellato Sweet Home Chocolate Mold Set – 3D House, Pack of 4 Molds

PME Mini Chocolate Bar Mould

Martellato “Cocodé” 3D Chocolate Mold, 4.7 × 4.3 in

MARTELLATO Numbers 0-9 Thermoformed Choco Light Chocolate Mold

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