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Geometric chocolate moulds

There are 23 products.
Praline mold cube 3 cm, 24 pieces Praline mold cube 3 cm, 24 pieces Praline mold cube 3 cm, 24 pieces Praline mold cube 3 cm, 24 pieces
Praline mold cube 3 cm, 24 pieces
Ready-to-ship quantity: more than 20 pieces
Price:CHF32.90

Geometric chocolate moulds turn a simple ganache into a praline with clean, modern lines. Cubes, squares, pyramids and diamonds stand out in any box of chocolates. Here you will find over 20 moulds that rely on sharp edges, flat faces and the way they catch the light.

Which geometric shapes do we stock?

For a true cube, choose the cube mould 3x3x3 cm with 24 cavities. Squares come in several versions: plain square, rounded square, square in a square, square with leaf, Carré Geometry and Quart. If you like facets, go for the diamond, diamond mix, crystal or Crystal moulds. There are also a pyramid, triangle, round prism, double trapezium, cone, origami and a medium cylinder. For longer pralines, try the rounded rectangle or the Magnetic Mould rectangle with 15 cavities.

Tips from our kitchen: edges, shine and colour

  • Shine: polish every cavity with cotton wool before casting. On the facets of a diamond, each fingerprint shows up as a dull patch.
  • Sharp edges: only work with properly tempered couverture chocolate. Badly tempered chocolate does not contract, sticks to the mould and the corners break when you unmould. Our guide to tempering couverture correctly walks you through it.
  • Flat base: scrape the mould clean with a scraper after filling and again after sealing. That way the cube sits straight and the pyramid does not tip over.
  • Colour: geometric pralines love contrast. Brush cocoa butter colours onto just a few faces, or flick fine speckles into the mould with a stiff brush. Let the colour set before adding the couverture.

Frequently asked questions

Why are my square pralines not shiny?

Usually the couverture is not tempered properly or the mould has not been polished well. A cold mould also leaves dull spots, so work at normal room temperature.

Which shape is best for beginners?

The rounded square or rounded rectangle. Soft corners release more easily than a pointed pyramid. If you would rather learn with guidance, our basic praline course in Adliswil is the right place.

Where can I find round shapes?

Have a look at our domes and hemispheres or browse all chocolate moulds.

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