Chocolate World Mould - Multi Easter Egg Bar
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Chocolate World CW12188 4-Egg Easter Mould
This Easter mould creates six chocolate pieces per batch, each made up of four connected half-egg shapes with their own surface patterns. Instead of a standard flat tablet, each finished piece looks like a small collection of decorated eggs joined together, giving it a more handcrafted, seasonal feel.
With a flat back, the chocolates sit neatly in boxes, sleeves, or display trays, making them ideal for Easter gift ranges, counter sales, and limited-edition lines.
Four different egg patterns in every piece
Each section features a different design, from soft floral details to textured and dotted finishes. It gives you plenty of scope for coloured cocoa butter, splatter effects, marbling, or simple single-colour highlights.
Even with a basic finish, the different textures help the chocolate catch the light and look more premium on display.
Designed for clean detail and reliable results
Like all Chocolate World moulds, this one is made from rigid polycarbonate for sharp definition and a natural gloss when the chocolate is tempered correctly. The cavities are smooth and consistent, helping each piece release cleanly with minimal handling.
It’s built for repeated use, whether you’re producing small artisan batches or a full Easter run.
Easy to box, stack, and present
Because the back of each piece is flat, it’s much easier to package than rounded egg shapes. The chocolates sit stable in trays and boxes, which helps during both production and retail display.
It works just as well for:
• Solid chocolate pieces
• Filled versions with ganache or praline
• Layered or two-tone designs
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:
6 x Easter Egg Row Bars of approximately 38g 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:
6 x Easter Egg Row Bars of approximately 38g 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. 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. If you’re using real chocolate, proper tempering will allow it to shrink and release naturally. 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 piece.
Q: Can I put this mould in the freezer to speed up the process?
A: It’s best to avoid the freezer. 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 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 oils or sprays.
Q: How do I clean this Chocolate World mould?
A: Wipe it with a soft, dry cloth to keep it in good condition. 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 shape does this mould produce?
A: It creates a single piece made up of four connected half-egg shapes, each with a different surface pattern. The back is flat so the finished chocolate sits neatly in boxes or on display.
Q: How many pieces can I make at once?
A: The mould has a 6 × 1 cavity layout, allowing you to produce six Easter egg bar pieces per batch.
Q: What is the size of each finished piece?
A: Each cavity measures approximately 118mm × 42mm × 15mm and produces a piece of around 38g when using solid milk chocolate.
Q: Can I use this mould for filled chocolates?
A: Yes, you can create filled versions using ganache, caramel, praline, or other 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, a country known for its premium chocolate heritage.
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. 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. If you’re using real chocolate, proper tempering will allow it to shrink and release naturally. 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 piece.
Q: Can I put this mould in the freezer to speed up the process?
A: It’s best to avoid the freezer. 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 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 oils or sprays.
Q: How do I clean this Chocolate World mould?
A: Wipe it with a soft, dry cloth to keep it in good condition. 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 shape does this mould produce?
A: It creates a single piece made up of four connected half-egg shapes, each with a different surface pattern. The back is flat so the finished chocolate sits neatly in boxes or on display.
Q: How many pieces can I make at once?
A: The mould has a 6 × 1 cavity layout, allowing you to produce six Easter egg bar pieces per batch.
Q: What is the size of each finished piece?
A: Each cavity measures approximately 118mm × 42mm × 15mm and produces a piece of around 38g when using solid milk chocolate.
Q: Can I use this mould for filled chocolates?
A: Yes, you can create filled versions using ganache, caramel, praline, or other 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, a country known for its premium chocolate heritage.
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