Heart praline moulds

With our heart chocolate moulds you can make heart-shaped chocolates that look as if they came from a confectioner's shop: glossy, crisp-edged and ready to give. The range runs from the classic heart and the double heart to hearts with a wave pattern or a hole. All other designs are in our praline moulds section.

Which heart moulds do we stock?

• Lots of small hearts per mould: heart mould with 35 pralines, Romantik heart with 30, wave-pattern heart with 28, Diamant heart and Beat with 24 each.
• 20 to 21 cavities: Modern heart, heart in heart and heart with hole with 21 pralines each, plus the double heart with 20.
• Larger hearts: 12-piece heart mould, chocolate hearts with 8 pieces, Diamant heart with 6 pieces and the mould with 2 medium hearts, ideal for a filled chocolate heart.
• Special designs: the Magnetic Mould hearts with 15 pralines and the 3D heart with 28. More fully three-dimensional shapes are in our 3D praline moulds.

Making heart chocolates that work

The mould has to be clean and completely dry, as a single drop of water leaves dull patches. Polish the cavities with cotton wool for shine. Then temper the couverture, fill the cavities to the brim, tap out the air bubbles and turn the mould over so that only a thin shell remains. Once the shell has set, pipe in the filling to just below the rim, let it firm up, seal with couverture, chill briefly and knock the chocolates out by tapping the upturned mould on the worktop. For fine designs such as heart in heart, dab a little white couverture into the cavities first and then cast with dark. A tried and tested recipe: our champagne heart chocolates.

Which occasions?

Heart chocolates suit Valentine's Day, Mother's Day, weddings and anniversaries. Matching packaging and decorations are in Valentine's Day & Mother's Day.

Frequently asked questions

How many chocolates does one mould make?

The number is in the product name: 20 to 35 cavities for the small hearts, 2 to 12 for the larger ones.

Why won't my hearts come out of the mould?

Usually the couverture was not tempered properly or the mould did not spend long enough in the fridge. Well-tempered chocolate contracts as it cools and almost drops out by itself.

Can I learn the technique with you?

Yes, in the basic praline course at our bakery in Adliswil we show you how to cast, fill and seal the shells.