Half-sphere chocolate moulds
There are 52 products.
Whether filled chocolate spheres, hot chocolate bombs or an elegant mousse dessert, half-sphere chocolate moulds give your round creations a flawless finish. The selection ranges from small praline moulds at Ø 2 cm to a large half-sphere of Ø 11.5 cm, with moulds from Martellato, Pavoni, Silikomart, Decora and Wilton.
Polycarbonate or silicone?
For glossy pralines and hollow spheres, polycarbonate is the material of choice, such as the half-sphere praline mould Ø 2 cm with 45 cavities or the Martellato mould Ø 3 cm with 24 cavities. Silicone moulds from Martellato and Pavoni, on the other hand, are flexible and especially handy for desserts, mousses and ice creams that are unmoulded frozen. Choosing the right size:
- Ø 2 to 3 cm: for pralines, truffles and small spheres
- Ø 4 to 5 cm: for filled chocolate balls and petits fours
- Ø 6 to 8 cm: for hot chocolate bombs and dessert domes
- Ø 11.5 cm: for large hollow shapes and showpieces
Casting and assembling
Fill the cavities with tempered couverture, turn the mould over and let the excess drain away. Larger spheres benefit from a second coat. After cooling, the shells come out of the mould easily. To make a whole sphere, briefly melt the rim of one half on a gently warmed plate, add your filling and place the second half on top. Ready-made hollow spheres are also available in our Chocolate Shells for Pralines category.
Care and tips
Wash polycarbonate moulds by hand and never in the dishwasher, then polish them with cotton wool before casting. Place silicone moulds on a baking tray before filling so they stay stable. To unmould, simply push the half-spheres out from underneath.
With the right half-sphere mould, you will create spheres that impress from every angle, from the dessert plate to the gift box.