Chocolate World Mould - Cocoa DNA
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Chocolate World Mould – Cocoa DNA by Matías Dragun | Premium Polycarbonate Chocolate Mould
The Chocolate World Mould CW12167 features a modern cocoa pod-inspired shape with a unique spiral twist, designed for professional chocolatiers and chefs who want chocolates that stand out in both form and finish. Each cavity produces a sleek 10g piece—ideal for filled pralines, solid chocolates, or cocoa butter-sprayed showpieces.
With 21 cavities per mould, made from strong clear polycarbonate, this is a reliable tool for professional environments like dessert parlours, production kitchens, gift box manufacturers, and high-end patisseries. It's built for speed, consistency, and clean demoulding every time.
Designed in Collaboration with Matías Dragun – Chocolate World Ambassador
This mould was designed in close collaboration with Matías Dragun, Chocolate World Ambassador and one of Latin America's most respected pastry professionals. Based in Buenos Aires, Dragun is a pastry chef, teacher, and consultant with over 20 years of experience across hotels, restaurants, schools, and international competitions. He is known for blending precise design with practical production needs, making his moulds both eye-catching and functional.
His accolades include:
• Chocolate World Ambassador
• Winner of the LATAM Gelato Championship (2019)
• 3rd Place at the 2020 Gelato World Cup in Italy, including award for Best Innovative Ice Cream
• Founder of the National Pastry Team of Argentina (Pampa), which competed at the 2023 World Cup in Lyon
• Owner of artisan ice cream shops in Buenos Aires and Miami
Dragun's design for the Cocoa DNA mould reflects his style—clean, professional, and made for real-world production. Whether you're building a seasonal chocolate range, running a boutique chocolate brand, or adding a new shape to your filled pralines, this mould gives consistent results with a distinctive finish.
Built for Consistent Chocolate Production
Made in Belgium by Chocolate World, this mould is constructed from rigid, food-safe polycarbonate. It gives a smooth surface finish and a sharp shape definition for every chocolate. Ideal for use with vibration tables and cocoa butter painting or spraying.
Each cavity holds around 10g of chocolate, making it perfect for:
• Retail gift boxes
• Filled pralines with ganache, caramel, or nut-based centres
• Solid chocolates with crunchy or flavoured inclusions
• Branded hotel amenities and plated desserts
Easy to clean and built for repeated use in busy environments, this mould is a great choice for those who need professional-quality results batch after batch.
No chocolate included.
All images and logos are used under licence from Chocolate World.
Mould Size:
275mm x 135mm x 24mm
Cavity Size:
29mm x 29mm x 17mm
Contents:
1 x Chocolate World Mould
Makes:
21 x Cocoa Bean inspired domes at 29mm x 29mm x 17mm of approximately 10g 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:
29mm x 29mm x 17mm
Contents:
1 x Chocolate World Mould
Makes:
21 x Cocoa Bean inspired domes at 29mm x 29mm x 17mm of approximately 10g 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 cocoa bean inspired dome-shaped chocolate measures 29mm x 29mm x 17mm and weighs approximately 10g when using solid milk chocolate.
Q: How many chocolates can I make at once?
A: The mould has 21 cavities in a 3 x 7 layout, allowing you to produce 21 chocolates 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 cocoa bean inspired dome-shaped chocolate measures 29mm x 29mm x 17mm and weighs approximately 10g when using solid milk chocolate.
Q: How many chocolates can I make at once?
A: The mould has 21 cavities in a 3 x 7 layout, allowing you to produce 21 chocolates 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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