Chocolate World Mould - Andrey Dubovik Double Bubble
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Chocolate World Mould Double Bubble By Andrey Dubovik – The Industry’s Finest Chocolate Moulds
The Chocolate World Mould CW1921 features a unique double-bubble shape, reminiscent of a pear, designed to bring a sophisticated and modern touch to your chocolate creations. The distinctive design adds depth and dimension, making it perfect for both solid chocolates and filled pralines. With smooth, rounded contours, the mould ensures a professional finish for every piece.
Crafted in Belgium from high-quality polycarbonate, this mould has a 3 x 7 cavity layout, allowing you to produce 21 chocolates per batch. Each chocolate measures 36.5 mm in length, 27.5 mm in width, and 16.5 mm in height, with a finished weight of approximately 10.5 grams.
Designed in Collaboration with Chocolatier Andrey Dubovik
This mould was developed in partnership with renowned chocolatier Andrey Dubovik, whose expertise and artistry have influenced its design. Born in Minsk, Belarus, Dubovik began his culinary journey in 2015, initially focusing on baking éclairs and cakes before specialising in chocolate. Self-taught and dedicated, he quickly became known for his intricate and vibrant chocolate designs.
By 2016, Dubovik was experimenting with polycarbonate moulds, and his talent for crafting stunning pralines gained international attention. His work is celebrated for its bold colours and meticulous detail, making him a respected figure in the chocolate-making community. This collaboration reflects his passion for creating tools that empower chocolatiers to produce outstanding results.
Chocolate Moulds Designed for Precision and Creativity
The CW1921 mould enables chocolatiers to create chocolates with precise dimensions and a smooth finish, ideal for both solid and filled confections. The design facilitates easy demoulding, ensuring that each piece maintains its intended shape and detail.
The weight of 10.5g is based on solid milk chocolate but can vary depending on your recipe. Lighter fillings like mousse or whipped cream may result in lighter chocolates, while dense inclusions like nuts or praline paste can increase the weight.
Durable Polycarbonate Mould for Professional Results
Made from impact-resistant polycarbonate, this mould is designed for repeated professional use. It ensures clean demoulding, retains its shape, and provides consistent results in every batch. Perfect for chocolatiers who prioritise quality and reliability.
Traceability and Quality That Professional Chocolatiers Can Trust
Chocolate World moulds are equipped with RFID chips and a data matrix code, ensuring complete traceability for quality control and authenticity. ISO-certified, this mould meets the highest standards for safety and performance, trusted by professional chocolatiers worldwide.
No chocolate included.
All images and logos are used under licence from Chocolate World.
Mould Size:
275mm x 135mm x 24mm
Cavity Size:
36.5mm x 27.5mm x 16.5mm
Contents:
1 x Chocolate World Mould
Makes:
21 x Chocolates at 36.5mm x 27.5mm x 16.5mm of approximately 10.5g weight (based on solid milk chocolate)
Material:
100% Virgin Polycarbonate
Features:
Impact Resistant
RFID Chipped - Full Traceability
Made With Cutting Edge Laser Technology
Certifications:
ISO
While we strive to provide accurate product information on our website, manufacturers may occasionally change their materials or packaging. The information on our website is for reference purposes only. We recommend not solely relying on this information. Always read product labels, warnings, and directions before using.
275mm x 135mm x 24mm
Cavity Size:
36.5mm x 27.5mm x 16.5mm
Contents:
1 x Chocolate World Mould
Makes:
21 x Chocolates at 36.5mm x 27.5mm x 16.5mm of approximately 10.5g weight (based on solid milk chocolate)
Material:
100% Virgin Polycarbonate
Features:
Impact Resistant
RFID Chipped - Full Traceability
Made With Cutting Edge Laser Technology
Certifications:
ISO
While we strive to provide accurate product information on our website, manufacturers may occasionally change their materials or packaging. The information on our website is for reference purposes only. We recommend not solely relying on this information. Always read product labels, warnings, and directions before using.
Q: Why won’t my chocolate come out of the mould?
A: The most common reason is that the chocolate hasn’t been properly tempered. If chocolate isn’t tempered correctly, it won’t contract as it sets, making it difficult to release from the mould. Another reason could be that the chocolate is too warm when setting, so it doesn’t shrink properly. Try placing the mould in the fridge for a few minutes to help it contract. Moisture can also cause sticking, so make sure your moulds are completely dry before use. Finally, avoid greasing the mould, as this can prevent proper release.
Q: How do I get my chocolate out of the mould easily?
A: First, make sure the chocolate is fully set before trying to remove it. If it’s still soft, it won’t release properly. If you’re using real chocolate, tempering is key – properly tempered chocolate will naturally shrink and pop out easily. If your chocolate is stuck, turn the mould upside down and give it a gentle tap on the counter. You can also place the mould in the fridge (not the freezer) for 5-10 minutes to help it contract. If the chocolate still won’t budge, try slightly twisting the mould to loosen it.
Q: Can I put my moulds in the freezer to speed up the process?
A: It’s best to avoid the freezer, as rapid cooling can cause the chocolate to develop white streaks (bloom) and make it brittle. A short time in the fridge is fine, but prolonged freezing can lead to release issues.
Q: Do I need to grease my chocolate moulds?
A: No, greasing the mould is not necessary and can actually make it harder for the chocolate to release properly. High-quality polycarbonate moulds are designed for chocolate to set and release without any added oils or sprays.
Q: How do I clean my Chocolate World moulds?
A: To keep your moulds in the best condition, simply wipe them with a soft cloth. If needed, you can rinse with warm water, but avoid using soap or scrubbing with abrasive materials, as this can leave a residue and affect the chocolate’s smooth finish.
Q: Who is Andrey Dubovik?
A: Andrey Dubovik is a Belarusian chocolatier known for his bold and intricate designs. Starting his chocolate journey in 2015, he gained international recognition for his vibrant pralines and expertise in chocolate artistry.
Q: Who is this mould designed for?
A: This mould is specifically designed for professional chocolatiers who value precision, durability, and traceability in their production.
Q: What makes Chocolate World moulds stand out?
A: Chocolate World moulds are renowned for their high-quality materials, impact resistance, and cutting-edge traceability features, trusted by the best chocolatiers worldwide.
Q: What size chocolates does this mould produce?
A: Each chocolate measures 36.5 mm in length, 27.5 mm in width, and 16.5 mm in height, with a finished weight of approximately 10.5 grams when using solid milk chocolate.
Q: How many chocolates can I make at once?
A: The mould has 21 cavities in a 3 x 7 layout, allowing you to produce 21 chocolates per batch.
Q: Can I use this mould for filled chocolates?
A: Yes, it’s ideal for filled creations such as ganache, fruit compote, or nut praline. The finished weight may vary depending on the filling.
Q: How durable is the mould?
A: Extremely durable—these moulds are impact-resistant and can withstand rigorous use.
Q: How does the traceability system work?
A: Each mould includes RFID chips and a data matrix code, ensuring full traceability of its origin and specifications.
Q: What certifications does this mould have?
A: It is ISO-certified, ensuring it meets the highest industry standards for quality and safety.
Q: Where are these moulds manufactured?
A: The moulds are made in Belgium, the home of premium chocolate craftsmanship.
A: The most common reason is that the chocolate hasn’t been properly tempered. If chocolate isn’t tempered correctly, it won’t contract as it sets, making it difficult to release from the mould. Another reason could be that the chocolate is too warm when setting, so it doesn’t shrink properly. Try placing the mould in the fridge for a few minutes to help it contract. Moisture can also cause sticking, so make sure your moulds are completely dry before use. Finally, avoid greasing the mould, as this can prevent proper release.
Q: How do I get my chocolate out of the mould easily?
A: First, make sure the chocolate is fully set before trying to remove it. If it’s still soft, it won’t release properly. If you’re using real chocolate, tempering is key – properly tempered chocolate will naturally shrink and pop out easily. If your chocolate is stuck, turn the mould upside down and give it a gentle tap on the counter. You can also place the mould in the fridge (not the freezer) for 5-10 minutes to help it contract. If the chocolate still won’t budge, try slightly twisting the mould to loosen it.
Q: Can I put my moulds in the freezer to speed up the process?
A: It’s best to avoid the freezer, as rapid cooling can cause the chocolate to develop white streaks (bloom) and make it brittle. A short time in the fridge is fine, but prolonged freezing can lead to release issues.
Q: Do I need to grease my chocolate moulds?
A: No, greasing the mould is not necessary and can actually make it harder for the chocolate to release properly. High-quality polycarbonate moulds are designed for chocolate to set and release without any added oils or sprays.
Q: How do I clean my Chocolate World moulds?
A: To keep your moulds in the best condition, simply wipe them with a soft cloth. If needed, you can rinse with warm water, but avoid using soap or scrubbing with abrasive materials, as this can leave a residue and affect the chocolate’s smooth finish.
Q: Who is Andrey Dubovik?
A: Andrey Dubovik is a Belarusian chocolatier known for his bold and intricate designs. Starting his chocolate journey in 2015, he gained international recognition for his vibrant pralines and expertise in chocolate artistry.
Q: Who is this mould designed for?
A: This mould is specifically designed for professional chocolatiers who value precision, durability, and traceability in their production.
Q: What makes Chocolate World moulds stand out?
A: Chocolate World moulds are renowned for their high-quality materials, impact resistance, and cutting-edge traceability features, trusted by the best chocolatiers worldwide.
Q: What size chocolates does this mould produce?
A: Each chocolate measures 36.5 mm in length, 27.5 mm in width, and 16.5 mm in height, with a finished weight of approximately 10.5 grams when using solid milk chocolate.
Q: How many chocolates can I make at once?
A: The mould has 21 cavities in a 3 x 7 layout, allowing you to produce 21 chocolates per batch.
Q: Can I use this mould for filled chocolates?
A: Yes, it’s ideal for filled creations such as ganache, fruit compote, or nut praline. The finished weight may vary depending on the filling.
Q: How durable is the mould?
A: Extremely durable—these moulds are impact-resistant and can withstand rigorous use.
Q: How does the traceability system work?
A: Each mould includes RFID chips and a data matrix code, ensuring full traceability of its origin and specifications.
Q: What certifications does this mould have?
A: It is ISO-certified, ensuring it meets the highest industry standards for quality and safety.
Q: Where are these moulds manufactured?
A: The moulds are made in Belgium, the home of premium chocolate craftsmanship.
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