Hemisphere moulds

A hemisphere mould is one of the most versatile tools in chocolate work: two halves make a sphere, a single half becomes a shell for mousse, truffles or a hidden surprise. In this category you will find more than 20 items, from a small 2 cm half-sphere up to a dessert set with a 15 cm diameter.

Which hemisphere moulds do we stock?

• Small, for pralines and truffles: Ø 2 cm (45 cavities), Ø 2.5 cm (18 cavities), Ø 3 cm (24 cavities) and Ø 4 cm (15 cavities).
• Medium, for hot chocolate bombs and gift spheres: Ø 5 cm (12 or 8 cavities, plus a version with base, 5 cavities), Ø 6 cm and Ø 7.5 cm (6 cavities each).
• Large, for desserts: Ø 8 cm (4 cavities), Ø 10 cm (also with 2 cavities) and the hemisphere dessert set with chocolate mould, Ø 15 cm.

On top of that there are chocolate moulds with round designs such as ribbed dome, double dome, half-moon sphere, diamond or golf ball, plus the hollow sphere casting mould for 28 pralines per mould. The clips for chocolate moulds (set of 4) hold two-part moulds together while you swirl the chocolate around. Pure dome praline moulds are also listed under Domes and hemispheres, and every other design under chocolate moulds.

How to cast chocolate half-spheres

The mould must be clean and completely dry. Polish the cavities with a cotton pad and the spheres will shine. Temper the couverture chocolate, fill the cavities, tap out the air bubbles and tip the mould over the bowl to empty it. Scrape the edge clean with a scraper and let the shell set upside down. Large half-spheres need a second layer, or they will crack when you unmould them. After chilling, properly tempered chocolate releases on its own. To join two halves, briefly melt the rims on a warm plate and press them together.

Our guide How to temper chocolate correctly takes you through it step by step. In our praline courses in Adliswil you practise casting with the moulds yourself.

Frequently asked questions

Which size works for hot chocolate bombs?

For spheres that open up in a mug of hot milk, Ø 5 or 6 cm works well. The recipe, perfect for Christmas: Christmas chocolate bombs.

Are there ready-made spheres to fill?

Yes. The hollow spheres for truffles only need filling and sealing.

Why won't my half-sphere come out of the mould?

Usually the couverture was not tempered properly or the mould was not cold enough yet. Put it back in the fridge for a short while. If it still sticks, melt the chocolate and temper it again.