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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 World Semi-Textured American Truffle Polycarbonate Chocolate Mold CW12092 – 1.06 × 1.06 × 0.89 in, 24 Cavities

SKU: 190047

Item Code: CW12092

Chocolate World Christmas Tree Tablet Polycarbonate Chocolate Mold CW12068 – 3.82 × 2.85 × 0.39 in, 4 Cavities

SKU: 190042

Item Code: CW12068

Chocolate World Honoré Polycarbonate Chocolate Mold by the Dutch Pastry Team – 2.13 x 0.87 x 0.81 in, 18 Cavities

SKU: 190038

Item Code: CW12061

Out of Stock

Chocolate World Cone Facet Polycarbonate Chocolate Mold – 1.14 in diameter x 0.98 in, 21 Cavities

SKU: 190036

Item Code: CW12056

Chocolate World Half Sphere Facet 30mm Polycarbonate Chocolate Mold – 1.18 in diameter x 0.59 in, 24 Cavities

SKU: 190024

Item Code: CW12024

Chocolate World Dome / Half Sphere 50mm Polycarbonate Chocolate Mold – Ø 1.97 x 0.85 in, 8 Cavities

SKU: 190023

Item Code: CW12023

Chocolate World Tablet – Christmas Tree Polycarbonate Chocolate Mold – 5.49 x 4.06 x 0.47 in, 2 Cavities

SKU: 190018

Item Code: CW12008

Out of Stock

Chocolate World Half Sphere (Hemisphere) Polycarbonate Chocolate Mold – 0.98 in diameter x 0.49 in, 36 Cavities

SKU: 190012

Item Code: CW1158

Martellato Prism Polycarbonate Mold, 21 Cavities

SKU: 100205

Item Code: MA7002

Martellato Mallow Tablet Polycarbonate Mold, 3 Cavities

SKU: 100202

Item Code: MA6104

Martellato Napolitain Coffee Bean Polycarbonate Mold, 18 Cavities

SKU: 100196

Item Code: MA6007

Martellato 35 mm Half Sphere Polycarbonate Mold, 15 Cavities

SKU: 100193

Item Code: MA5008

Martellato 100 mm Half Sphere Polycarbonate Mold, 2 Cavities

SKU: 100187

Item Code: MA5002

Martellato Silicone Chablon Heart Decoration Mold, 48 Cavities

SKU: 100395

Item Code: CHASIL 3

Martellato Silicone Chablon Decorative Hearts Mold, 3 Sizes, 28 Cavities

SKU: 100409

Item Code: CHASIL33

Martellato Silicone Chablon Decorative Butterflies Mold, 3 Sizes, 28 Cavities

SKU: 100407

Item Code: CHASIL31

Martellato Silicone Chablon Square Decoration Mold, 30 Cavities, 1.48"

SKU: 100401

Item Code: CHASIL24

Out of Stock

Martellato Mr. Bunny Chocolate Mould – 6" (152 mm)

SKU: 100431

Item Code: MAC616S

Martellato Polycarbonate Cocoa Textured Hollow Easter Egg Mold, 6.50 × 3.68 in

SKU: 100213

Item Code: 20U506

Martellato Polycarbonate Chocolate Hollow Easter Egg Mold, 3.54×5.12 in

SKU: 100210

Item Code: 20U130N

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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 Semi-Textured American Truffle Polycarbonate Chocolate Mold CW12092 – 1.06 × 1.06 × 0.89 in, 24 Cavities

Chocolate World Christmas Tree Tablet Polycarbonate Chocolate Mold CW12068 – 3.82 × 2.85 × 0.39 in, 4 Cavities

Chocolate World Honoré Polycarbonate Chocolate Mold by the Dutch Pastry Team – 2.13 x 0.87 x 0.81 in, 18 Cavities

Chocolate World Cone Facet Polycarbonate Chocolate Mold – 1.14 in diameter x 0.98 in, 21 Cavities

Chocolate World Half Sphere Facet 30mm Polycarbonate Chocolate Mold – 1.18 in diameter x 0.59 in, 24 Cavities

Chocolate World Dome / Half Sphere 50mm Polycarbonate Chocolate Mold – Ø 1.97 x 0.85 in, 8 Cavities

Chocolate World Tablet – Christmas Tree Polycarbonate Chocolate Mold – 5.49 x 4.06 x 0.47 in, 2 Cavities

Chocolate World Half Sphere (Hemisphere) Polycarbonate Chocolate Mold – 0.98 in diameter x 0.49 in, 36 Cavities

Martellato Prism Polycarbonate Mold, 21 Cavities

Martellato Mallow Tablet Polycarbonate Mold, 3 Cavities

Martellato Napolitain Coffee Bean Polycarbonate Mold, 18 Cavities

Martellato 35 mm Half Sphere Polycarbonate Mold, 15 Cavities

Martellato 100 mm Half Sphere Polycarbonate Mold, 2 Cavities

Martellato Silicone Chablon Heart Decoration Mold, 48 Cavities

Martellato Silicone Chablon Decorative Hearts Mold, 3 Sizes, 28 Cavities

Martellato Silicone Chablon Decorative Butterflies Mold, 3 Sizes, 28 Cavities

Martellato Silicone Chablon Square Decoration Mold, 30 Cavities, 1.48"

Martellato Mr. Bunny Chocolate Mould – 6" (152 mm)

Martellato Polycarbonate Cocoa Textured Hollow Easter Egg Mold, 6.50 × 3.68 in

Martellato Polycarbonate Chocolate Hollow Easter Egg Mold, 3.54×5.12 in

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