Halloween chocolate moulds

With Halloween chocolate moulds you can cast pumpkins, skulls, spiders and cats in chocolate – as pralines, small figures or whole bars. This category brings together 15 moulds for Halloween, from the classic praline mould to the flexible silicone mould. Perfect for spooky little gifts, chocolates for your party or treats for the trick-or-treaters at your door.

Which Halloween chocolate moulds do we offer?

• Pumpkin praline moulds: the small pumpkin and the fine pumpkin praline moulds each have 14 cavities, while the 3D pumpkin mould has 12 and gives a particularly pronounced relief. Ideal for pralines filled with ganache.
• Spooky praline moulds: spider (20 cavities), faceted diamond skull (20 cavities) and Spooky (24 cavities).
• Silicone moulds: skull (16 cavities), mini pumpkins (18 cavities) and an 18-piece mould for Halloween sweets. Silicone is flexible, so you simply push the pieces out – handy when children are helping.
• Moulds for figures and bars: pumpkin, Halloween pumpkin, Halloween cat and pumpkin man for larger shapes, the skull mould (4 cavities that make 2 whole skulls) and the Halloween pumpkins chocolate bar mould.

Rigid or silicone – which mould for what?

For glossy pralines with clean edges, chocolatiers prefer rigid, smooth moulds, professionals mostly polycarbonate ones: as it cools, tempered couverture chocolate contracts slightly and releases from the smooth surface, which creates that typical shine. Silicone moulds are flexible and more forgiving. The finish is a little less glossy, but even fine shapes release easily. Thin plastic moulds are light, work well for figures, bars and larger shapes, and release easily once chilled. You will find the material of each mould in the product description.

Tips from our kitchen for perfect moulding

• Temper your couverture. Only tempered couverture chocolate shines, snaps and releases from the mould. Follow the temperatures on your couverture's packaging – they are a guide and vary by type and maker. To learn it step by step, join our couverture tempering course.
• Clean, dry moulds. A single drop of water can make couverture seize. Wash moulds in warm water with a little washing-up liquid, dry them thoroughly and polish rigid moulds with cotton wool before filling – never with an abrasive sponge.
• Tap out air bubbles. After filling, tap the mould firmly on the worktop several times. Bubbles rise to the surface and fine details such as spider legs or skull eyes come out crisp.
• Chill, don't freeze. Put the filled mould in the fridge, not the freezer. Too much cold causes condensation when you take it out and dulls the chocolate.
• Unmould patiently. Once the couverture has crystallised properly, it visibly pulls away from the edges of a rigid mould. Turn the mould over and tap it gently onto a clean tea towel. If anything sticks, give it a few more minutes in the fridge.

Ideas to try: our chocolate pumpkin pralines and the super-easy Halloween chocolates. Sugar eyes, sprinkles and edible blood for decorating are waiting in our Halloween decorations, and cases for muffins and cupcakes in Halloween baking moulds and cupcake cases.

Frequently asked questions

Do I need a tempering machine for these moulds?

No. You can also temper couverture in a bowl over a bain-marie or with the seeding method. A machine simply keeps the temperature steady for longer, which is convenient for larger batches.

Why is my chocolate dull or grey after unmoulding?

Usually the couverture was not tempered correctly, the mould was not perfectly clean, or the chocolate was chilled too hard. Temper again, polish the mould and use the fridge instead of the freezer.

What filling works for pumpkin pralines?

A creamy ganache works beautifully, with vanilla or with spices such as cinnamon. In a praline mould, first cast a thin shell, pipe in the ganache and seal it with a couverture base. For shapes all year round, browse all our chocolate moulds.