Chocolate World Mould - Diamond Small
Need advice? call +44 (0)1592 650 540
Chocolate World Mould Small Diamond – The Industry’s Finest Chocolate Moulds
The Chocolate World Mould Small Diamond (CW1521) is the perfect tool for chocolatiers looking to craft delicate, faceted chocolates with a touch of sophistication. This smaller version of the CW1024 offers the same stunning diamond-patterned design in a more compact size, making it ideal for bite-sized treats. Manufactured in Belgium using 100% virgin polycarbonate, it delivers flawless results every time.
Featuring a 3 x 8 cavity layout, this mould produces 24 small diamond-shaped chocolates per batch, each weighing approximately 10g.
Chocolate Moulds Designed for Precision and Creativity
This mould creates small, faceted chocolates measuring 28.5 mm in length, 28.5 mm in width, and 18 mm in height. The geometric design adds visual appeal to your chocolate range, whether you’re crafting solid pieces or filled delights. Fill these diamonds with ganache, caramel, or praline for a luxurious bite-sized indulgence, or use coloured cocoa butter to accentuate the striking facets.
The weight of 10g 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:
28.5mm x 28.5mm x 18mm
Contents:
1 x Chocolate World Mould
Makes:
24 x Chocolates at 28.5mm x 28.5mm x 18mm of approximately 10g 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:
28.5mm x 28.5mm x 18mm
Contents:
1 x Chocolate World Mould
Makes:
24 x Chocolates at 28.5mm x 28.5mm x 18mm of approximately 10g 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 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 diamond-shaped chocolate measures 28.5 mm x 28.5 mm x 18 mm and weighs approximately 10g when using solid milk chocolate.
Q: How many chocolates can I make at once?
A: The mould has 24 cavities in a 3 x 8 layout, allowing you to produce 24 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 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 diamond-shaped chocolate measures 28.5 mm x 28.5 mm x 18 mm and weighs approximately 10g when using solid milk chocolate.
Q: How many chocolates can I make at once?
A: The mould has 24 cavities in a 3 x 8 layout, allowing you to produce 24 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.
No reviews available
Be the first to Write a Review
