All praline moulds

This page brings together more than 120 praline moulds, from the simple hemisphere to the Matterhorn and the coffee capsule. You can see every model from the praline moulds category and its subcategories at a glance and compare shape, size and the number of chocolates per mould.

Which praline moulds do we stock?

Cavity counts range from 6 (Diamond Heart mould) to 80 (mini coffee beans); most moulds make between 15 and 35 chocolates.

• Classics: square, oval, rounded rectangle, drop, cushion, hemisphere Ø 2 cm (45 cavities) and Ø 3 cm (24 cavities), cube 3x3x3 cm.
• Swiss motifs: Matterhorn with 20 pieces, Rigi Spitzli, Gipfeli (Swiss croissant), little frog and gianduiotto.
• Modern and geometric: diamond, crystal, origami, prism circle, geometric square, Flow, Wave and Maya glyphs.
• Playful: Lego, coffee capsule, golf ball, sparkling wine bottle with 9 chocolates, coffee cup, banana and plectrum.
• Seasonal: bauble, Christmas tree, snowman and star for Christmas, 3D egg and mini eggs for Easter, pumpkin and diamond skull for Halloween.

There are also three praline sets (oval, hemisphere and square, 24 chocolates each) and two Magnetic Moulds with hearts or rectangles. If you already know what you want, go straight to domes and hemispheres, heart chocolate moulds for Valentine's Day and Mother's Day, or 3D praline moulds.

Getting moulded chocolates right

The mould must be clean, dry and free of grease. Wash it in warm water with a soft cloth, never with a scouring pad: every scratch will show on the finished chocolate. Before casting, polish the cavities with cotton wool, which is what gives the shine.

Then temper the couverture chocolate, fill the mould to the brim, tap out the air bubbles and turn it over so the excess runs out. Let the shell set, fill with ganache or praliné to just below the rim, leave to crystallise overnight and seal with tempered couverture. After a short spell in the fridge, turn the mould over and tap it on the worktop: the chocolates drop out. For a touch of colour, brush coloured cocoa butter into the cavities before casting. Our Matterhorn chocolates recipe shows every step, and on the praline basic course in Adliswil you practise it with our course leaders.

Frequently asked questions

How many chocolates does one mould make?

The number is in each product name, for example 'Praline mould heart, 35 pralines'. For larger batches, a second identical mould lets you work in parallel.

Why are my chocolates not shiny?

Usually the couverture was not tempered properly or the mould was not perfectly clean. Polish the cavities before every use and check the temperature of the couverture.