Chocolate World Mould - Praline Curve - Frank Haasnoot
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Chocolate World Mould Curved Praline – The Industry’s Finest Chocolate Moulds
The Chocolate World Praline Curve Mould (CW1903) has been expertly crafted to produce curved pralines with a sleek, sophisticated design. Made in Belgium from 100% virgin polycarbonate, this mould delivers precise, professional results. With a 3 x 7 cavity layout, it creates 21 pralines per batch, each weighing approximately 7.5 grams.
Designed with World Chocolate Master Frank Haasnoot
This mould was developed in collaboration with Frank Haasnoot, a Dutch pastry chef with over 28 years of experience in chocolate and pastry arts. Haasnoot gained global recognition when he won the prestigious World Chocolate Masters in 2011. His innovative approach and attention to detail have influenced the creation of this mould, making it a trusted tool for professional chocolatiers. Frank Haasnoot has worked in renowned kitchens worldwide, including New York, Kuwait, Taiwan, and Hong Kong.
Sleek and Versatile Chocolate Mould Design for Pralines
The pralines produced by this mould measure 45.5 mm in length, 28.5 mm in width, and 14 mm in height. The curved design makes it ideal for filling with ganache, caramel, or fruit purées, creating visually stunning and delicious chocolates. Chocolatiers can also experiment with coloured cocoa butter or textured finishes to further emphasise the unique shape.
The weight of 7.5 grams is based on solid milk chocolate but may vary depending on the filling or inclusions. Lighter fillings like mousse may weigh less, while dense additions such as nuts or praline paste can increase the final weight.
Durable Polycarbonate Mould for Professional Use
Constructed from impact-resistant virgin polycarbonate, this mould is built to handle the rigorous demands of professional kitchens. It ensures clean demoulding, retains its shape, and delivers consistent results, batch after batch.
Advanced Traceability and Quality Assurance for Professional Chocolatiers
Chocolate World moulds are equipped with RFID chips and a data matrix code for full traceability, ensuring quality control and authenticity. ISO-certified and crafted with advanced laser technology, this mould meets the highest industry standards, combining modern innovation with traditional craftsmanship.
No chocolate included.
All images and logos are used under licence from Chocolate World.
Mould Size:
275mm x 135mm x 24mm
Cavity Size:
45.5mm x 28.5mm x 14mm
Contents:
1 x Chocolate World Mould
Makes:
21 x Chocolate Pralines at 45.5mm x 28.5mm x 14mm of approximately 7.5g 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:
45.5mm x 28.5mm x 14mm
Contents:
1 x Chocolate World Mould
Makes:
21 x Chocolate Pralines at 45.5mm x 28.5mm x 14mm of approximately 7.5g 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 Frank Haasnoot?
A: Frank Haasnoot is a Dutch pastry chef with over 28 years of experience in chocolate and pastry. He was crowned World Chocolate Master in 2011 and has worked in renowned kitchens worldwide, including New York, Kuwait, and Hong Kong.
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 pralines does this mould produce?
A: Each praline measures 45.5 mm in length, 28.5 mm in width, and 14 mm in height, with a finished weight of approximately 7.5 grams when using solid milk chocolate.
Q: How many pralines can I make at once?
A: The mould has 21 cavities in a 3 x 7 layout, allowing you to produce 21 pralines 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 Frank Haasnoot?
A: Frank Haasnoot is a Dutch pastry chef with over 28 years of experience in chocolate and pastry. He was crowned World Chocolate Master in 2011 and has worked in renowned kitchens worldwide, including New York, Kuwait, and Hong Kong.
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 pralines does this mould produce?
A: Each praline measures 45.5 mm in length, 28.5 mm in width, and 14 mm in height, with a finished weight of approximately 7.5 grams when using solid milk chocolate.
Q: How many pralines can I make at once?
A: The mould has 21 cavities in a 3 x 7 layout, allowing you to produce 21 pralines 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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