Domes and hemispheres

Dome chocolate moulds and hemisphere moulds are the most versatile chocolate moulds of all: small cavities become filled chocolates, large hemispheres become hot chocolate bombs or dessert domes. In this part of our praline moulds range you will find around 30 items, from Ø 2 cm up to Ø 15 cm.

Which domes and hemispheres do we stock?

• Small hemispheres for chocolates: Ø 2 cm with 45 cavities, Ø 2.5 cm with 18, Ø 3 cm with 24 and Ø 4 cm with 15.
• Domes with character: dome with 21 or 28 chocolates, ridged dome, large dome with 12, double dome, flattened hemisphere, half-moon sphere and modern half-round.
• Medium and large hemispheres: Ø 5 cm with 12 or 8 cavities, Ø 5 cm with base (5 cavities), Ø 6 cm and Ø 7.5 cm with 6 each, Ø 8 cm with 4, plus Ø 10 cm, also as a 2-cavity version.
• For desserts: the hemisphere dessert mould set with a Ø 15 cm chocolate mould.
• Special shapes: hollow sphere casting mould with 28 chocolates per mould, golf ball, coupe bowl and coffee cup, plus silicone stamps for chocolates (4-piece, or a 5-piece set including mould).

Tips from our kitchen

Small hemispheres are handled like any praline mould: keep the mould clean and dry, polish with cotton wool, pour in tempered couverture, empty, fill and seal. For a whole sphere, cast two shells, melt the rims briefly on a warm plate and press the halves together.

From Ø 5 cm upwards a second coat of couverture is worth it, otherwise the shell breaks when you unmould it. After the second coat, leave the mould in the fridge until the chocolate visibly comes away from the sides. That is how the hot chocolate bombs in our Christmas chocolate bombs recipe are made. The large hemispheres up to Ø 15 cm work well as a dome over a dessert or as a shell for a birthday surprise.

Prefer ready-made shells to fill? Take a look at the hollow balls for truffles. More models are under hemispheres, and every shape is in all praline moulds.

Frequently asked questions

Which size should I choose for chocolates?

For a bite-sized chocolate, Ø 2 to 3 cm is ideal. From Ø 4 cm it becomes more of a small dessert or a chocolate bomb.

Can I make truffles in a dome mould?

Yes: cast two shells, fill them with ganache, join them and roll the sphere in couverture. You learn the basics on the praline basic course in Adliswil.