Praline moulds

Here you can buy praline moulds that give you glossy moulded chocolates which release cleanly. Choose from more than 130 designs, from the Matterhorn to a coffee capsule to a simple hemisphere. Whether you are casting couverture for the first time or planning your own chocolate collection, the mould decides how much work it takes, how much filling fits and how the chocolates look in the box.

Which praline moulds do we stock?

• Hemispheres and domes: hemisphere mould Ø 2 cm (45 cavities), Ø 3 cm (24) and Ø 4 cm (15), dome, double dome, ribbed dome and a hollow sphere mould for 28 chocolates. All designs are under domes and hemispheres.
• Hearts: heart with 35 cavities, diamond heart, heart in heart, double heart, 3D heart and more in our heart praline moulds.
• Geometric and modern: diamond, crystal, round prism, geometric square, tunnel, wave, flow, halfpipe or plateau.
• Swiss and playful designs: Matterhorn, Rigi Spitzli, Gipfeli (Swiss croissant), gianduiotto, frog, Lego, golf ball, coffee capsule and mini coffee beans with 80 cavities per mould.
• Seasonal and 3D: snowman, Christmas tree, bauble, several pumpkins, 3D egg and 3D fruit: apple, pear and strawberry.
• Special: Magnetic Mould rectangle and hearts with 15 cavities each, plus silicone stamps for chocolates, also as a set including a mould.

You will also find our praline moulds sorted by shape: geometric moulds such as cube, square and pyramid, oval & curved moulds such as drop and wave, novelty moulds from the Matterhorn to the Lego brick, nuts, fruit & flowers with cocoa bean, coffee bean and walnut, plus heart moulds and domes and half spheres.

How to choose the right mould

Most moulds have between 20 and 35 cavities, the mini coffee bean mould as many as 80. For beginners we recommend a simple shape such as a dome, hemisphere or square: it is easy to shell and forgives small mistakes. Fine edges like those of the diamond or crystal, on the other hand, show every air bubble and every dull patch. Check the depth as well: the larger the cavity, the more filling it holds. If you would rather not cast at all, use ready-made chocolate shells and simply fill them.

Tips from our bakery

• Polish the cavities with cotton wool before casting. A clean, scratch-free surface is the basis for shine.
• Only work with properly tempered couverture: fill the cavities, tap the mould, turn it over, let the excess run out and scrape the surface clean.
• Leave at least 2 to 3 mm free at the top when filling so the base can seal the chocolate properly.
• Well-crystallised chocolates shrink slightly and almost drop out by themselves. If they stick, the couverture was usually not tempered correctly.

Frequently asked questions

Why are my chocolates not shiny?

Usually because of the tempering, a scratched or not entirely clean mould, or a room that is too warm. Silicone moulds generally give less shine than rigid, smooth moulds.

How do I clean praline moulds?

With warm water and a soft cloth, without abrasive cleaners. We recommend not putting them in the dishwasher and letting them dry thoroughly.

Where can I learn to make moulded chocolates?

In our praline basic course in Adliswil you learn the basics of making chocolates. At home, our guide Making your own chocolates will help you.