Chocolate World Mould - Tablet 3x5 1kg
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Chocolate World Mould Tablet 3x5 – The Industry’s Finest Chocolate Moulds
For chocolatiers who take their craft seriously, the Chocolate World Mould Tablet 3x5 stands out as the industry standard. Designed in Belgium, this mould combines precision, durability, and advanced technology to meet the needs of the most discerning professionals.
Moulds Built for Precision: Perfect Chocolate Every Time
The Chocolate World Mould Tablet 3x5 produces stunning 1kg chocolate bars when filled with solid milk chocolate, delivering consistent and professional results. However, the final weight can vary depending on the type of chocolate and any inclusions or fillings used. This makes it an incredibly versatile tool for chocolatiers aiming to create unique and high-quality products.
For instance, a bar filled with a light, whipped cream or mousse might weigh less than 1kg due to the lower density of the filling. On the other hand, a chocolate bar packed with chunky inclusions like whole hazelnuts, almonds, or caramelised pieces could weigh more than 1kg. Layered bars with rich components such as caramel, fruit gels, or praline add an element of luxury while affecting the overall weight of the finished product.
This flexibility makes the mould ideal for chocolatiers looking to produce not just premium solid chocolate bars, but also innovative, filled, and layered designs tailored to their customers' tastes.
Polycarbonate Durability: Moulds That Are Built to Last
Made from 100% virgin polycarbonate, this mould is not only impact-resistant but designed to withstand daily use in professional kitchens. Whether you’re demoulding by hand or using tools, its robust build ensures it remains reliable even under rigorous use. With this mould, you can confidently hammer out chocolates without compromising its structure.
Cutting-Edge Traceability for Modern Chocolatiers
Chocolate World moulds incorporate the latest RFID chip and data matrix code technology, providing full traceability for your production. Each mould comes with a unique barcode, ensuring accuracy in tracking and quality control. Trust in a product that’s as advanced as it is reliable, meeting all ISO-certified standards for safety and performance.
No chocolate included.
All images and logos are used under licence from Chocolate World.
Mould Size:
275mm x 175mm x 30mm
Cavity Size:
250mm x 160mm x 25mm
Contents:
1 x Chocolate World Mould
Makes:
1 x 5x3 Tablet Style Chocolate Bar of approximately 1kg 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:
250mm x 160mm x 25mm
Contents:
1 x Chocolate World Mould
Makes:
1 x 5x3 Tablet Style Chocolate Bar of approximately 1kg 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: How durable is the mould?
A: Extremely durable—these moulds are impact-resistant and can withstand rigorous use.
Q: What is the weight of the finished chocolate bar?
A: The mould is designed to produce a chocolate bar weighing approximately 1kg when using solid milk chocolate. However, the final weight may fluctuate depending on the type of chocolate, your moulding method, and whether any fillings or inclusions are added. Bean-to-bar chocolate, or recipes with varying viscosity, may also affect the final weight.
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: Is the mould suitable for filled chocolates?
A: Yes, it’s ideal for filled, milk, and dark chocolates, providing exceptional results every time.
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: How durable is the mould?
A: Extremely durable—these moulds are impact-resistant and can withstand rigorous use.
Q: What is the weight of the finished chocolate bar?
A: The mould is designed to produce a chocolate bar weighing approximately 1kg when using solid milk chocolate. However, the final weight may fluctuate depending on the type of chocolate, your moulding method, and whether any fillings or inclusions are added. Bean-to-bar chocolate, or recipes with varying viscosity, may also affect the final weight.
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: Is the mould suitable for filled chocolates?
A: Yes, it’s ideal for filled, milk, and dark chocolates, providing exceptional results every time.
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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