Praline & bonbon moulds
There are 138 products.
Glossy, filled chocolates made at home all start with the right mould. This category brings together praline moulds for keen home chocolatiers and professionals alike: rigid polycarbonate moulds from Martellato and Pavoni, flexible designs from Silikomart and decorative shapes from Decora. From classic domes and hearts to Swiss motifs such as the Matterhorn and Rigi Spitzli, there is a shape for every box of chocolates.
Shapes and styles
Most of the moulds are made of polycarbonate. This hard, crystal-clear material gives pralines an outstanding shine and keeps its shape through countless uses. Depending on the model, a mould holds between 12 and 35 pieces, for example the heart mould for 35 pralines, the gianduiotto mould for 16 or the 3 cm cube mould with 24 cavities.
- Classic: dome, round, cone, oval and square
- Contemporary: Origami, Fluid, Flow, Slope and Halfpipe
- Motifs: coffee beans, golf ball, Lego, butterflies and sparkling wine bottle
- Seasonal: snowman, Christmas bauble and small pumpkin
Tempering, filling and unmoulding
Temper your couverture carefully, fill the cavities to the brim and tap the mould to release any air bubbles. Then turn it upside down, let the excess chocolate drain away and scrape the surface clean. Once the shell has set, add your ganache or praliné and seal with a chocolate base. Properly tempered chocolate contracts slightly as it cools, so the pralines release with a gentle tap. You will find suitable chocolate in our Couverture chocolate category.
Care and tips
Wash polycarbonate moulds by hand in warm water with a little mild detergent, and never in the dishwasher. Avoid abrasive sponges and polish the cavities with cotton wool before each use to preserve the shine. Spatulas, thermometers and other helpful tools are available in our Chocolate and praline utensils category.
With a quality mould, your pralines will look every bit as professional as they taste.
Recipe ideas on our blog: Chocolate recipe.