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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 MOLDS

CHOCOLATE ACCESSORIES

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Martellato Goal Soccer Ball Polycarbonate Chocolate Mold, 6 Cavities

SKU: 100111

Item Code: MA1305

Martellato Football Boot Chocolate Mold, 7.7 in

SKU: 100424

Item Code: MAC322S

Martellato Star Polycarbonate Chocolate Mold, 15 Cavity

SKU: 100134

Item Code: MA1984

Out of Stock

Martellato Praline Flora Polycarbonate Chocolate Mold, 24 Cavities

SKU: 100089

Item Code: MA1050

Martellato Cross Praline Polycarbonate Chocolate Mold, 28 Cavities

SKU: 100082

Item Code: MA1043

Martellato Pill Praline Polycarbonate Chocolate Mold, 25 Cavities

SKU: 100067

Item Code: MA1016

Martellato 80 mm Half Sphere Polycarbonate Mold, 4 Cavities

SKU: 100191

Item Code: MA5006

Martellato Countdown Chocolate Bar Mold BPA Free

SKU: 100166

Item Code: 21MA2032

Out of Stock

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

SKU: 100054

Item Code: 21MA1305

Out of Stock

Martellato Jems Diamond Polycarbonate Chocolate Mould, 18 Cavities

SKU: 100138

Item Code: MA1994

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

SKU: 100427

Item Code: MAC330

New Arrival

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

SKU: 190270

Item Code: 2398CW

New Arrival

Chocolate World Half Sphere Ø70mm Polycarbonate Chocolate Mold – 2.76 in diameter x 1.38 in, 6 Cavities

SKU: 190248

Item Code: 2253CW

New Arrival

Chocolate World Davide Comaschi Polycarbonate Chocolate Mold – 1.26 x 1.50 x 0.89 in, 24 Cavities

SKU: 190155

Item Code: 1754CW

New Arrival

Chocolate World Praline Steps Polycarbonate Chocolate Mold – 1.34 x 0.94 x 0.47 in, 21 Cavities

SKU: 190132

Item Code: 1646CW

AmeriColor Red Oil Candy Color 2 oz

SKU: 160027

Item Code: CC20

Martellato Soccer/Football Chocolate Mold, 4.7 in

SKU: 100425

Item Code: MAC323S

Martellato Professional Chocolate Dipping Fork Set, Set of 10

SKU: 100411

Item Code: CHOCOFORK

Martellato Pyramid Cone Polycarbonate Chocolate Mold, 28 Cavity

SKU: 100181

Item Code: MA4007

Martellato Triangular Pyramid Polycarbonate Chocolate Mold, 28 Cavity

SKU: 100179

Item Code: MA4005

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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 Goal Soccer Ball Polycarbonate Chocolate Mold, 6 Cavities

Martellato Football Boot Chocolate Mold, 7.7 in

Martellato Star Polycarbonate Chocolate Mold, 15 Cavity

Martellato Praline Flora Polycarbonate Chocolate Mold, 24 Cavities

Martellato Cross Praline Polycarbonate Chocolate Mold, 28 Cavities

Martellato Pill Praline Polycarbonate Chocolate Mold, 25 Cavities

Martellato 80 mm Half Sphere Polycarbonate Mold, 4 Cavities

Martellato Countdown Chocolate Bar Mold BPA Free

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

Martellato Jems Diamond Polycarbonate Chocolate Mould, 18 Cavities

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

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

Chocolate World Half Sphere Ø70mm Polycarbonate Chocolate Mold – 2.76 in diameter x 1.38 in, 6 Cavities

Chocolate World Davide Comaschi Polycarbonate Chocolate Mold – 1.26 x 1.50 x 0.89 in, 24 Cavities

Chocolate World Praline Steps Polycarbonate Chocolate Mold – 1.34 x 0.94 x 0.47 in, 21 Cavities

AmeriColor Red Oil Candy Color 2 oz

Martellato Soccer/Football Chocolate Mold, 4.7 in

Martellato Professional Chocolate Dipping Fork Set, Set of 10

Martellato Pyramid Cone Polycarbonate Chocolate Mold, 28 Cavity

Martellato Triangular Pyramid Polycarbonate Chocolate Mold, 28 Cavity

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