Chocolate moulds

Chocolate moulds decide what your couverture becomes: a filled praline, a bar topped with your favourite ingredients, a snack bar or a St Nicholas to give away. We stock more than 460 moulds for pralines, bars, figures and specialities, many of them stating how many pieces each mould makes. That way you can plan quantities and effort before you order.

Which chocolate moulds do we stock?

• Praline moulds: more than 130 designs, for example dome with 21 or 28 cavities, heart with 35, diamond and Lego with 28 each, coffee capsule, walnut or the Matterhorn mould with 20 pieces.
• Chocolate bar moulds: Classica, Piccola and Mini moulds, bars of 45, 70 or 100 g and seasonal designs such as the bunny, Halloween pumpkins, Christmas tree or Advent calendar.
• Figure moulds: figures such as the penguin, sitting reindeer, fir tree, cockchafer, beaver or Father Christmas with his sack, plus 3D moulds, letters and numbers.
• Hemisphere moulds from 2 cm to 7.5 cm in diameter, for hot chocolate bombs, spheres and dessert cups.
• Snack bar moulds such as Tunnel, Mars or Bueno, along with lollipop moulds, dessert moulds and special moulds including chess pieces, Florentines and a mould for Dubai chocolate.

You will also find accessories here, such as cockchafer feet, capsules for surprise eggs and a tool for chocolate moulds.

One piece or two: finding the right mould

Praline, bar and snack bar moulds are one piece: you coat the mould, let the shell set, fill it and seal it with a base. Hollow figures such as an Easter bunny or St Nicholas consist of two halves clipped together. You pour in couverture, turn the mould and pour out the excess to create an even wall. Bar moulds are the best place to start, as they need neither filling nor sealing. Silicone moulds are flexible and more forgiving when releasing, while rigid moulds give more shine and sharper edges.

Tips from our bakery

• Shine comes from the mould. Polish the clean, dry mould with cotton wool before casting. Every fingerprint and scratch will show on the chocolate.
• Only use tempered couverture. Only properly tempered couverture contracts as it sets, releases cleanly and snaps crisply. The mould should be at room temperature, not straight from the fridge.
• Chill briefly, then release. Once the chocolate has set, put the mould in the fridge for 15 to 20 minutes. It will then come out with a light tap.
• Clean gently. Use warm water and a soft cloth, never abrasives. Dishwasher rinse aid leaves a film that makes the surface patchy.

Our guide to tempering couverture correctly explains the technique. And if you would rather cast hollow figures with expert guidance, join our chocolate St Nicholas casting course in Adliswil.

Frequently asked questions

How much couverture do I need for a mould?

It depends on size and type; for praline moulds the number of pieces in the product name helps. Always allow plenty more couverture than ends up in the mould: you need a surplus for pouring out and scraping, which you can reuse afterwards.

Can I use ordinary chocolate instead of couverture?

For moulds we recommend couverture. It contains more cocoa butter, flows more thinly and gives glossy, thin-walled pralines and figures. Bar chocolate is thicker and releases less easily.