Chocolate World Mould - Tablet Easter Egg
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Chocolate World Mould Tablet Easter Egg – The Industry’s Finest Chocolate Moulds
The Chocolate World Mould Tablet Easter Egg (CW12028) combines the timeless appeal of tablet chocolate with the festive charm of Easter. Designed with two large egg-shaped cavities, this mould offers a unique way to create seasonal chocolate bars that are both eye-catching and delicious. Perfect for Easter-themed collections, gift sets, or retail offerings, it ensures a professional finish with every batch.
Manufactured in Belgium from durable, impact-resistant polycarbonate, this mould features a 1 x 2 cavity layout, producing two egg-shaped tablet bars per batch. Each bar measures 140 mm in length, 92 mm in width, and 10 mm in height, with an approximate weight of 100 grams.
Easter Design for Creative Chocolatiers
This mould allows chocolatiers to craft chocolate bars shaped like Easter eggs, adding a playful and festive touch to their creations. The generous 100g capacity makes it perfect for solid chocolate bars or customised with layers, fillings, or textured decorations. Add coloured cocoa butter or embossed designs to make these chocolate bars stand out in Easter gift baskets or seasonal displays.
The weight of 100 grams is based on solid milk chocolate but may vary if fillings or inclusions are used. Layered options with caramel, praline, or nuts can add extra texture and flavour, making this mould ideal for both traditional and innovative Easter treats.
Polycarbonate Moulds Built For Professional Durability
Constructed from 100% virgin polycarbonate, this mould is built to withstand the rigours of professional kitchens. Its impact-resistant material ensures clean and easy demoulding while maintaining its shape and quality over time.
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:
140mm x 92mm x 10mm
Contents:
1 x Chocolate World Mould
Makes:
2 x Chocolate Tablet at 140mm x 92mm x 10mm of approximately 100g 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:
140mm x 92mm x 10mm
Contents:
1 x Chocolate World Mould
Makes:
2 x Chocolate Tablet at 140mm x 92mm x 10mm of approximately 100g 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 size chocolates does this mould produce?
A: Each chocolate bar measures 140 mm in length, 92 mm in width, and 10 mm in height, with an approximate weight of 100 grams when using solid milk chocolate.
Q: How many chocolates can I make at once?
A: The mould has two cavities in a 1 x 2 layout, allowing you to produce two egg-shaped chocolate bars 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 size chocolates does this mould produce?
A: Each chocolate bar measures 140 mm in length, 92 mm in width, and 10 mm in height, with an approximate weight of 100 grams when using solid milk chocolate.
Q: How many chocolates can I make at once?
A: The mould has two cavities in a 1 x 2 layout, allowing you to produce two egg-shaped chocolate bars 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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