Chocolate World Mould - Easter Praline
Need advice? call +44 (0)1592 650 540
Chocolate World CW12189 Easter Bunny Praline Mould
The Chocolate World CW12189 Easter Bunny Praline Mould creates small rounded chocolates with a cute bunny design on top, ideal for seasonal ranges, gift boxes, and counter sales. Each cavity forms a smooth dome-shaped praline with a detailed bunny motif, giving your Easter chocolates a playful, professional finish.
With a 3 × 7 layout, the mould produces 21 chocolates per batch, making it well suited to both artisan production and larger seasonal runs in cafés, bakeries, and chocolate shops.
A simple way to add Easter character
The rounded praline shape is familiar and easy to work with, while the bunny design adds a clear Easter theme without being overly complex. It’s ideal for:
• Boxed assortments
• Seasonal collections
• Children’s treats
• Themed gift packs
Even a plain chocolate finish looks attractive thanks to the raised bunny detail.
Perfect for filled or solid chocolates
Each cavity produces a chocolate of around 12g when made solid, but the shape is also ideal for filled pralines. You can use:
• Ganache
• Caramel
• Praline
• Fruit fillings
• Biscuit centres
This makes it a flexible option for building a full Easter assortment.
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.
It’s designed for repeated professional use, whether you’re producing small batches or preparing for a busy Easter period.
No chocolate included.
All images and logos are used under licence from Chocolate World.
Mould Size:
275mm x 135mm x 24mm
Cavity Size:
30mm diameter x 19mm high
Contents:
1 x Chocolate World Mould
Makes:
21 x Bunny Stamped Dome Chocolates of approximately 12g 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:
30mm diameter x 19mm high
Contents:
1 x Chocolate World Mould
Makes:
21 x Bunny Stamped Dome Chocolates of approximately 12g 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 rounded praline measures approximately 30mm × 30mm × 19mm and weighs around 12g when made in solid milk chocolate.
Q: How many chocolates can I make at once?
A: The mould has a 3 × 7 cavity 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 pralines 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 rounded praline measures approximately 30mm × 30mm × 19mm and weighs around 12g when made in solid milk chocolate.
Q: How many chocolates can I make at once?
A: The mould has a 3 × 7 cavity 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 pralines 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.
No reviews available
Be the first to Write a Review
