Halloween chocolate moulds
There are 15 products.
Homemade Halloween chocolate is a highlight on every spooky buffet and a lovely gift: shiny chocolate pumpkins, diamond-cut skulls, cats and spiders. With the right Halloween chocolate moulds you can make pralines and figures like a chocolatier, even without professional equipment. Whether little pumpkins with spooky fillings, skulls for a horror party or friendly cats for a children's birthday: your imagination is the only limit.
Halloween chocolate moulds at a glance
For pralines there are small pumpkin and fine pumpkin moulds for 14 pralines each, the 3D pumpkin praline mould for 12 pralines and the diamond skull praline mould for 20 pralines. Chocolate casting moulds are available with a Halloween pumpkin, chocolate pumpkin, pumpkin man, cat, skull as a set of 2 and spider with 20 cavities, plus the Spooky praline mould with 24 cavities and a Halloween pumpkin bar mould for whole chocolate bars.
Step by step: casting Halloween pralines
- Prepare the mould: the mould must be clean and completely dry, as even a drop of water makes chocolate seize.
- Temper the chocolate: only tempered chocolate shines, snaps and releases easily from the mould once set.
- Cast the shell: fill the cavities, tap the mould gently to release air bubbles and pour out the excess chocolate.
- Fill and seal: fill with ganache or caramel, turning the pumpkins into little pralines, and seal with chocolate.
- Unmould: leave to set somewhere cool, then turn the mould over and gently tap out the pralines.
Ideas and combinations
White chocolate coloured orange and dark chocolate for details create typical Halloween contrasts. Spiders and skulls add accents to cakes and cupcakes, and you can sprinkle pumpkin bars with sprinkles from Halloween sugar, chocolate & sprinkle decorations before they set. The figures make stylish gifts in bags from Halloween treat bags & packaging. For a children's baking afternoon, the little ones cast colourful chocolate cats and spiders from milk and white chocolate, while the adults fill diamond skulls with raspberry ganache for a gory effect.
What should you look for when buying?
Praline moulds with lots of small cavities are best for filled pralines, casting moulds for solid figures and bars. If you are casting for the first time, start with simple designs such as the pumpkin or the bar, while fine details like those on the diamond skull look particularly elegant with tempered chocolate. Also think about how many pieces you need: moulds with 20 or 24 cavities are handy for party favours at a children's party, while the 3D pumpkins and the pumpkin man make lovely individual gifts.
Frequently asked questions about Halloween chocolate moulds
Do I need to temper the chocolate?
Yes, for shiny, crisp figures. Untempered chocolate often turns dull and streaky and tends to stick in the mould.
How do I colour chocolate orange?
Use fat-soluble food colouring or colouring powder for chocolate. Water-based colours make chocolate go lumpy.
How long do homemade pralines keep?
Solid chocolate figures keep for several weeks stored cool and dry. Pralines with cream ganache are best enjoyed within one to two weeks.
How do I clean chocolate moulds?
With warm water and a soft cloth, without abrasive cleaners, then let them dry thoroughly. Scratches transfer onto the chocolate.
Designs on chocolate are easy with Halloween stencils, moulds & transfer sheets, and you will find more ideas in our chocolate recipes.