Chocolate World Mould - Egg Facet 33mm
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Chocolate World Mould Egg Facet 33mm – Create Stunning Faceted 3D Chocolate Eggs
The Chocolate World Mould Egg Facet 33mm (CW1891) is ideal for creating elegant 3D chocolate eggs with a faceted, gem-like design. This distinctive pattern adds a luxurious and professional finish to your chocolates, making them perfect for Easter collections, gift boxes, or special occasions. Use it to produce half eggs or combine two moulds to craft full 3D eggs with precision and style.
Made in Belgium from high-quality polycarbonate, this mould features a 3x8 cavity layout, producing 24 half eggs per batch.
Create Professional 3D Faceted Eggs with a Double Mould Setup
For creating flawless full 3D eggs with a faceted finish, we recommend the following setup:
• 2 x Chocolate World Egg Facet 33mm moulds
• 4 x clamps
• 2 x centering pins
This setup ensures precise alignment and a tight seal, enabling chocolatiers to produce consistent, professional-quality 3D eggs.
Gem-Like Faceted Design Chocolates
The faceted design creates a chocolate egg with a geometric, gem-like finish that reflects light beautifully. This unique pattern makes these chocolates ideal for festive displays, premium collections, or personalised Easter treats. Fill the eggs with ganache, praline, caramel, or other fillings to add an extra layer of indulgence.
Durable Polycarbonate Moulds for Professional Use
Made from impact-resistant polycarbonate, this mould is built for repeated use in professional kitchens. It ensures clean and easy demoulding, delivering consistent results every time.
Note: This listing is for one mould frame only. For full eggs, you will need to purchase two moulds and the recommended accessories.
Traceability and Quality That Professional Chocolatiers Can Trust
Chocolate World moulds come equipped with RFID chips and a data matrix code, ensuring full traceability for quality control. This ISO-certified mould meets the highest industry standards, offering a reliable solution for professional chocolatiers.
No chocolate included.
All images and logos are used under licence from Chocolate World.
Mould Size:
275mm x 135mm x 24mm
Cavity Size:
33mm x 23mm x 11mm
Contents:
1 x Chocolate World Mould
Makes:
24 x Chocolates at 33mm x 23mm x 11mm of approximately 5.5g 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:
33mm x 23mm x 11mm
Contents:
1 x Chocolate World Mould
Makes:
24 x Chocolates at 33mm x 23mm x 11mm of approximately 5.5g 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 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 shape of chocolates does this mould produce?
A: This mould creates half eggs with a faceted, gem-like design. When used in a double mould setup, it produces full 3D eggs with the same elegant finish.
Q: What do I need to make full eggs?
A: For best results, you will need: 2 x Chocolate World Egg Facet 33mm moulds, 4 x KLEM24 clamps, 2 x KLEMWAN centering pins
Q: Is this listing for a complete set?
A: No, this listing is for one mould frame only. For full eggs, you will need two moulds, clamps, and pins.
Q: How many chocolates can I make at once?
A: One mould produces 24 half eggs 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 shape of chocolates does this mould produce?
A: This mould creates half eggs with a faceted, gem-like design. When used in a double mould setup, it produces full 3D eggs with the same elegant finish.
Q: What do I need to make full eggs?
A: For best results, you will need: 2 x Chocolate World Egg Facet 33mm moulds, 4 x KLEM24 clamps, 2 x KLEMWAN centering pins
Q: Is this listing for a complete set?
A: No, this listing is for one mould frame only. For full eggs, you will need two moulds, clamps, and pins.
Q: How many chocolates can I make at once?
A: One mould produces 24 half eggs 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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