Chocolate World Mould - Egg Kroko/Crocodile 35mm
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Chocolate World Mould Egg Kroko 35mm – Create Stunning 3D Chocolate Eggs with a Crocodile Skin Effect
The Chocolate World Mould Egg Kroko 35mm (CW1051) is perfect for chocolatiers looking to create 3D chocolate eggs with a unique crocodile skin texture. This distinctive design adds a bold and professional finish to your chocolates, making them ideal for Easter or seasonal collections. Use it to produce half eggs or combine two moulds to craft full 3D eggs with exceptional detail.
Manufactured in Belgium from high-quality polycarbonate, the mould features a 3x9 cavity layout, producing 27 half eggs per batch.
Create Professional 3D Eggs with a Double Mould Setup
For creating full 3D eggs with the crocodile skin effect, we recommend the following setup:
• 2 x Chocolate World Egg Kroko 35mm moulds
• 4 x clamps
• 2 x centering pins
This setup ensures perfect alignment and a tight seal, enabling you to produce flawless 3D eggs that stand out in any chocolate collection.
Distinctive Crocodile Skin Texture
The kroko, or crocodile skin texture, gives these eggs a bold, eye-catching appearance that sets them apart. Perfect for Easter or other festive occasions, these chocolates can be created as solid eggs or filled with ganache, praline, caramel, or other treats. The unique texture enhances the overall aesthetic, making your creations truly memorable.
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:
35mm x 23mm x 12mm
Contents:
1 x Chocolate World Mould
Makes:
27 x Chocolates at 35mm x 23mm x 12mm of approximately 6g 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:
35mm x 23mm x 12mm
Contents:
1 x Chocolate World Mould
Makes:
27 x Chocolates at 35mm x 23mm x 12mm of approximately 6g 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 produces half eggs measuring 35mm x 23mm x 12mm. When used with a double mould setup, it creates full eggs at 35mm x 23mm x 24mm.
Q: What do I need to make full spheres?
A: For best results, you will need: 2 x Chocolate World Egg Kroko 35mm 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 27 half eggs per batch.
Q: What is the Kroko texture?
A: The Kroko texture creates a unique crocodile skin-like pattern on the chocolate, adding a bold and eye-catching design to your creations.
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 produces half eggs measuring 35mm x 23mm x 12mm. When used with a double mould setup, it creates full eggs at 35mm x 23mm x 24mm.
Q: What do I need to make full spheres?
A: For best results, you will need: 2 x Chocolate World Egg Kroko 35mm 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 27 half eggs per batch.
Q: What is the Kroko texture?
A: The Kroko texture creates a unique crocodile skin-like pattern on the chocolate, adding a bold and eye-catching design to your creations.
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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