Chocolate World Mould - Halloween Mix
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Chocolate World Mould – Halloween Mix | 5 Spooky Designs, 30-Cavity Polycarbonate Mould
The Chocolate World Mould – Halloween Mix (CW1570) is a professional-grade polycarbonate mould featuring five fun Halloween figures: a bat, ghost, skull, pumpkin, and pumpkin with a witch hat. Designed with flat backs and detailed fronts, these chocolates are perfect for solid pieces—not typically for filled centres—making them ideal for seasonal displays, party bags, and themed chocolate boxes.
The mould has a 5 x 6 cavity layout, allowing you to produce six of each design per batch (30 chocolates in total). Each finished chocolate weighs approximately 4g, making them ideal as small bites, toppers, or giveaways. These chocolates are great on their own, but they also work well as decorative accents on cupcakes, desserts, or hot chocolate drinks.
Designed for Quick, Eye-Catching Halloween Treats
This mould is ideal for anyone producing chocolates for Halloween events, cafés, schools, dessert parlours, or retail counters. The spooky-yet-playful designs appeal to kids and adults alike, and the mould’s compact size makes it easy to produce themed chocolates in small or large batches.
Made from strong, clear polycarbonate, the mould gives a smooth surface finish and easy demoulding every time. It holds up well under repeated use, making it suitable for daily commercial production or seasonal runs.
Use it for:
• Solid Halloween chocolates
• Hot chocolate toppers
• Decorative cupcake or cake toppers
• Seasonal treat bags and party favours
• Kids’ menus and café counters
Tips for Best Results
These flat-back chocolates look great with a simple glossy finish, but they really come to life when painted or sprayed with coloured cocoa butter. Use contrasting colours to highlight the details of each spooky character—especially the hat, wings, or facial outlines.
Pair with autumn-inspired flavours like orange, cinnamon, or pumpkin spice for a themed finish.
No chocolate included.
All images and logos are used under licence from Chocolate World.
Mould Size:
275mm x 135mm x 24mm
Cavity Size:
Various
Contents:
1 x Chocolate World Mould
Makes:
30 x Halloween inspired chocolates of approximately 4g 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:
Various
Contents:
1 x Chocolate World Mould
Makes:
30 x Halloween inspired chocolates of approximately 4g 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 many chocolates can I make at once?
A: The mould has 30 cavities in a 5 x 6 layout, allowing you to produce 30 chocolates per batch.
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.
Q: Can I use this mould for solid and filled chocolates?
A: It is best suited to solid chocolates due to the small size, but light fillings can be used carefully.
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 many chocolates can I make at once?
A: The mould has 30 cavities in a 5 x 6 layout, allowing you to produce 30 chocolates per batch.
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.
Q: Can I use this mould for solid and filled chocolates?
A: It is best suited to solid chocolates due to the small size, but light fillings can be used carefully.
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