Chocolate World Mould - Half Sphere 50mm
Need advice? call +44 (0)1592 650 540
Chocolate World Mould Half Sphere Ø50mm – Perfect for Creating Large 3D Spheres
The Chocolate World Mould Half Sphere Ø 50mm (CW2251) is an essential tool for chocolatiers aiming to craft large, flawless 3D chocolate spheres. Each cavity produces a half sphere with a diameter of 50mm and a weight of approximately 40 grams. Use it as a single mould for half spheres or combine two moulds to create professional-grade 3D spheres.
Manufactured in Belgium from high-quality polycarbonate, the mould features a 12x1 cavity layout, producing 12 half spheres per batch.
Create Perfect 3D Spheres with a Double Mould Setup
For producing seamless 3D chocolate spheres, we recommend the following setup:
• 2 x Chocolate World Half Sphere Ø 50mm moulds
• 4 x clamps
• 2 x centering pins
This setup ensures precise alignment and a secure seal, allowing chocolatiers to create professional-quality spheres without imperfections.
Versatile Design for Large Chocolate Spheres
This mould is perfect for creating large chocolate spheres that can be used in various applications, including:
• Filled chocolates: Add ganache, mousse, or praline fillings for a luxurious treat.
• Decorative centrepieces: Use as decorative elements for cakes, desserts, or chocolate displays.
• Customised creations: Decorate with coloured cocoa butter, patterns, or textured finishes for added flair.
The 50mm size makes these spheres ideal for creating visually impressive confections for high-end collections or special occasions.
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 spheres, 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 175mm x 30mm
Cavity Size:
50mm diameter x 25mm
Contents:
1 x Chocolate World Mould
Makes:
12 x Chocolates at 50mm diameter x 25mm of approximately 40g 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 175mm x 30mm
Cavity Size:
50mm diameter x 25mm
Contents:
1 x Chocolate World Mould
Makes:
12 x Chocolates at 50mm diameter x 25mm of approximately 40g 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 spheres with a 50mm diameter. When used with a double mould setup, it creates full 3D spheres with the same diameter.
Q: What do I need to make full eggs?
A: For best results, you will need: 2 x Chocolate World Half Sphere Ø50mm moulds, 4 x KLEM30 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 spheres, you will need two moulds, clamps, and pins.
Q: How many chocolates can I make at once?
A: One mould produces 12 half spheres 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 produces half spheres with a 50mm diameter. When used with a double mould setup, it creates full 3D spheres with the same diameter.
Q: What do I need to make full eggs?
A: For best results, you will need: 2 x Chocolate World Half Sphere Ø50mm moulds, 4 x KLEM30 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 spheres, you will need two moulds, clamps, and pins.
Q: How many chocolates can I make at once?
A: One mould produces 12 half spheres 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
