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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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Martellato Chocobrick BPA-Free Chocolate Mold, 12 Cavity Snack Bar Mold

SKU: 100120

Item Code: 21MA1918

Martellato Square Stepped Top Polycarbonate Chocolate Mold, 30 Cavity

SKU: 100127

Item Code: MA1966

Martellato Praline Side Polycarbonate Chocolate Mold, 24 Cavities

SKU: 100087

Item Code: MA1048

Martellato Pastry XL Polycarbonate Chocolate Praline Mold

SKU: 100080

Item Code: MA1040

Martellato Mr. Papillon 3D Chocolate Bow Tie Mold (Pack of 4)

SKU: 100031

Item Code: 20PP01

Martellato Xmas Tree & Star Lollipop Polycarbonate Mold - Pack of 2

SKU: 100027

Item Code: 20L005

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

SKU: 100047

Item Code: 20TC001

Martellato Happy Valentine Chocolate Stamp Ø60 mm

SKU: 100538

Item Code: 20FH37L

Martellato Happy Birthday Chocolate Stamp Ø30 mm

SKU: 100534

Item Code: 20FH30S

Martellato Happy Birthday Chocolate Stamp Ø60 mm

SKU: 100533

Item Code: 20FH30L

Martellato Happy Valentine Chocolate Stamp Ø30 mm

SKU: 100539

Item Code: 20FH37S

Martellato Santa Chocolate Stamp Ø60 mm

SKU: 100537

Item Code: 20FH38L

Martellato Happy Easter Chocolate Stamp Ø30 mm

SKU: 100536

Item Code: 20FH36S

Martellato Vanilla Chocolate Stamp Ø60 mm

SKU: 100529

Item Code: 20FH33L

Martellato Love Chocolate Stamp Ø30 mm

SKU: 100532

Item Code: 20FH31S

Martellato Happy Easter Chocolate Stamp Ø60 mm

SKU: 100535

Item Code: 20FH36L

Martellato Merry Christmas Tree 3D BPA-Free Spinning Polycarbonate Chocolate Mold

SKU: 100525

Item Code: 21SR108A

Martellato Cocoa Chocolate Stamp Ø60 mm

SKU: 100530

Item Code: 20FH32L

Martellato Coffee Chocolate Stamp Ø60 mm

SKU: 100528

Item Code: 20FH34L

Martellato Love Chocolate Stamp Ø60 mm

SKU: 100531

Item Code: 20FH31L

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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

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Martellato Chocobrick BPA-Free Chocolate Mold, 12 Cavity Snack Bar Mold

Martellato Square Stepped Top Polycarbonate Chocolate Mold, 30 Cavity

Martellato Praline Side Polycarbonate Chocolate Mold, 24 Cavities

Martellato Pastry XL Polycarbonate Chocolate Praline Mold

Martellato Mr. Papillon 3D Chocolate Bow Tie Mold (Pack of 4)

Martellato Xmas Tree & Star Lollipop Polycarbonate Mold - Pack of 2

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

Martellato Happy Valentine Chocolate Stamp Ø60 mm

Martellato Happy Birthday Chocolate Stamp Ø30 mm

Martellato Happy Birthday Chocolate Stamp Ø60 mm

Martellato Happy Valentine Chocolate Stamp Ø30 mm

Martellato Santa Chocolate Stamp Ø60 mm

Martellato Happy Easter Chocolate Stamp Ø30 mm

Martellato Vanilla Chocolate Stamp Ø60 mm

Martellato Love Chocolate Stamp Ø30 mm

Martellato Happy Easter Chocolate Stamp Ø60 mm

Martellato Merry Christmas Tree 3D BPA-Free Spinning Polycarbonate Chocolate Mold

Martellato Cocoa Chocolate Stamp Ø60 mm

Martellato Coffee Chocolate Stamp Ø60 mm

Martellato Love Chocolate Stamp Ø60 mm

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