Chocolate World Mould - Bouchée Chick in Egg
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Chocolate World CW12190 Chick in Egg Bouchée Mould
The Chocolate World CW12190 Chick in Egg Bouchée Mould creates a charming Easter chocolate featuring a small chick popping out of a cracked egg. The rounded bouchée-style shape gives the piece a fuller, more premium look, making it ideal for gift boxes, seasonal assortments, and counter displays.
With a 3 × 4 cavity layout, the mould produces 12 chocolates per batch, each with a clear Easter design that’s easy to recognise and appealing to both children and adults.
A playful Easter centrepiece chocolate
The chick-in-egg design adds instant seasonal character without needing complex decoration. Even in plain milk, dark, or white chocolate, the raised detail stands out and looks attractive in display trays or boxed selections.
It’s ideal for:
• Easter assortments
• Gift boxes
• Children’s treats
• Themed seasonal collections
Ideal for solid or filled bouchées
Each cavity produces a chocolate of around 28g when made solid, giving it a satisfying, premium feel. The shape also works well for filled versions using:
• Ganache
• Caramel
• Praline
• Biscuit or nut fillings
This makes it suitable as a feature piece within an Easter selection.
Clean detail and reliable release
Made from rigid polycarbonate, the mould supports sharp detail and a natural gloss when used with properly tempered chocolate. The smooth cavities help the chocolates release cleanly, reducing breakages and rework during busy seasonal production.
No chocolate included.
All images and logos are used under licence from Chocolate World.
Mould Size:
275mm x 135mm x 24mm
Cavity Size:
59mm x 34mm x 20mm
Contents:
1 x Chocolate World Mould
Makes:
12 x Easter Chick in Egg Chocolates of approximately 28g 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:
59mm x 34mm x 20mm
Contents:
1 x Chocolate World Mould
Makes:
12 x Easter Chick in Egg Chocolates of approximately 28g 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 was too warm when setting, so it didn’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 the mould is completely dry before use. Avoid greasing the mould, as this can prevent proper release.
Q: How do I get my chocolate out of the mould easily?
A: Make sure the chocolate is fully set before trying to remove it. Properly tempered chocolate will naturally shrink and release. Turn the mould upside down and give it a gentle tap on the counter. You can also place it in the fridge (not the freezer) for 5–10 minutes to help it contract. If needed, gently twist the mould to loosen the chocolates.
Q: Can I put this mould in the freezer to speed up the process?
A: It’s best to avoid the freezer, as rapid cooling can cause white streaks (bloom) and make the chocolate brittle. A short time in the fridge is fine, but prolonged freezing can lead to release and finish issues.
Q: Do I need to grease the mould?
A: No, greasing the mould is not necessary and can actually make it harder for the chocolate to release. Polycarbonate moulds are designed for chocolate to set and release without any added oils or sprays.
Q: How do I clean this Chocolate World mould?
A: To keep the mould in the best condition, wipe it with a soft cloth. If needed, you can rinse with warm water, but avoid soap or abrasive materials, as residue or scratches can affect the chocolate’s finish.
Q: What size chocolates does this mould produce?
A: Each chocolate measures approximately 59mm × 34mm × 20mm and weighs around 28g when made in solid milk chocolate.
Q: How many chocolates can I make at once?
A: The mould has a 3 × 4 cavity layout, allowing you to produce 12 chocolates per batch.
Q: Can I use this mould for filled chocolates?
A: Yes, it’s ideal for filled bouchées such as ganache, caramel, fruit compote, or nut-based centres. The final weight will vary depending on the filling.
Q: Who is this mould designed for?
A: It’s designed for professional chocolatiers, bakeries, and dessert businesses looking for consistent results and detailed seasonal designs.
Q: What makes Chocolate World moulds stand out?
A: Chocolate World moulds are known for their precision, durability, and consistent results, and are widely used by professional chocolatiers around the world.
Q: Where is this mould manufactured?
A: It is manufactured 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 was too warm when setting, so it didn’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 the mould is completely dry before use. Avoid greasing the mould, as this can prevent proper release.
Q: How do I get my chocolate out of the mould easily?
A: Make sure the chocolate is fully set before trying to remove it. Properly tempered chocolate will naturally shrink and release. Turn the mould upside down and give it a gentle tap on the counter. You can also place it in the fridge (not the freezer) for 5–10 minutes to help it contract. If needed, gently twist the mould to loosen the chocolates.
Q: Can I put this mould in the freezer to speed up the process?
A: It’s best to avoid the freezer, as rapid cooling can cause white streaks (bloom) and make the chocolate brittle. A short time in the fridge is fine, but prolonged freezing can lead to release and finish issues.
Q: Do I need to grease the mould?
A: No, greasing the mould is not necessary and can actually make it harder for the chocolate to release. Polycarbonate moulds are designed for chocolate to set and release without any added oils or sprays.
Q: How do I clean this Chocolate World mould?
A: To keep the mould in the best condition, wipe it with a soft cloth. If needed, you can rinse with warm water, but avoid soap or abrasive materials, as residue or scratches can affect the chocolate’s finish.
Q: What size chocolates does this mould produce?
A: Each chocolate measures approximately 59mm × 34mm × 20mm and weighs around 28g when made in solid milk chocolate.
Q: How many chocolates can I make at once?
A: The mould has a 3 × 4 cavity layout, allowing you to produce 12 chocolates per batch.
Q: Can I use this mould for filled chocolates?
A: Yes, it’s ideal for filled bouchées such as ganache, caramel, fruit compote, or nut-based centres. The final weight will vary depending on the filling.
Q: Who is this mould designed for?
A: It’s designed for professional chocolatiers, bakeries, and dessert businesses looking for consistent results and detailed seasonal designs.
Q: What makes Chocolate World moulds stand out?
A: Chocolate World moulds are known for their precision, durability, and consistent results, and are widely used by professional chocolatiers around the world.
Q: Where is this mould manufactured?
A: It is manufactured in Belgium, the home of premium chocolate craftsmanship.
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