Geometric & modern praline moulds
There are 24 products.
Geometric and modern praline moulds turn every chocolate into a small design piece with crisp edges and precise facets. The choice ranges from diamond, crystal, the Crystal design and a diamond mix to pyramid, triangle, double trapezoid and origami, all the way to flowing lines: two wave designs, Flow, Fluid, a curved shape and Halfpipe. Add to that teardrop, Drops, plectrum, cartridge, pavilion, Aurora, Choco Line, Artisanal and Slope. With Matterhorn and Rigi Spitzli you can even cast chocolates with Swiss mountain motifs. Most moulds come from Martellato, complemented by designs from Pavoni and Silikomart; the Matterhorn mould is made by miniSchoggi. The pyramid, teardrop, Welle wave, Fluid, curved shape, diamond mix and one of the two diamond moulds are made of polycarbonate for high-gloss pralines, most of the other designs of sturdy food-safe plastic.
Tips for chocolates with edges and curves
- Highlight the facets: pick out edges and faces with metallic cocoa butter or a little lustre dust so every surface catches the light.
- Fill the tips: with pointed shapes such as Matterhorn, Rigi Spitzli or the pyramid, tap the chocolate well so the tips fill completely and no air bubbles remain.
- Add a line of colour: on the wave, Flow or Halfpipe moulds, brush a stripe of coloured cocoa butter along the curve to emphasise the movement.
- Plan your batches: Choco Line gives you 30 pralines per run, Aurora, diamond, crystal, cartridge and pavilion 28 each, Origami just 15, ideal for small batches or for trying out a new filling.
Frequently asked questions about geometric praline moulds
Are all geometric praline moulds made of polycarbonate?
No. The pyramid, teardrop, Welle wave, Fluid, curved shape, diamond mix and one of the two diamond moulds are polycarbonate; most of the other designs are sturdy food-safe plastic. They are all used the same way: polish, cast the shell, fill and seal with couverture.
Which moulds show Swiss mountains?
Matterhorn and Rigi Spitzli. Brush a little white cocoa butter into the tips first: cast with dark couverture, the peaks then look snow-capped, a lovely souvenir for guests from abroad.
More designs are waiting in the Praline & bonbon moulds category and the Square, rectangular & oval praline moulds category, with recipes in our chocolate recipes.