Chocolate World Mould - Skull
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Chocolate World Mould – Skull | 3D Chocolate Skull Mould for Halloween and Day of the Dead
The Chocolate World Skull Mould (CW1666) is a professional polycarbonate double mould designed to produce fully 3D chocolate skulls. Perfect for Halloween, Día de los Muertos (Day of the Dead), or gothic-themed desserts, this mould helps you create eye-catching chocolates with front and back detailing.
Each cavity makes one half of a 3D skull, and the mould contains 24 cavities in total. When used with a second matching mould, you can produce 24 complete chocolate skulls per batch. The two sides weigh approximately 7g and 9g respectively, giving a full skull weight of 16g. These are ideal for gift boxes, seasonal retail, and themed dessert menus.
Ideal for Halloween, Day of the Dead, or Themed Desserts
This mould is especially popular during Halloween season, but it’s also ideal for Day of the Dead celebrations, where chocolate skulls are a traditional and symbolic treat. The finished product can be used as a standalone chocolate, party favour, or eye-catching dessert topper.
Decorate using coloured cocoa butter to give your skulls a bright, festive Day of the Dead style—or keep them dark and spooky for Halloween. These chocolates are great for:
• Halloween boxes and sweet bags
• Day of the Dead offerings or themed bakes
• Painted chocolate centrepieces
• Spooky hot chocolate bombs or cake toppers
How to Use the Double Mould Setup for Full 3D Skulls
To create complete chocolate skulls, you'll need two CW1666 moulds. These are used together to form a sealed cavity for each figure. For best results, use 4 clamps and 2 centring pins to align the moulds and hold them in place while the chocolate sets.
Recommended setup:
• 2 x Chocolate World Skull Mould CW1666
• 4 x clamps
• 2 x centering pins
This ensures a tight seal and clean finish, helping you produce professional-quality 3D skulls with no gaps or misalignment.
No chocolate included.
All images and logos are used under licence from Chocolate World.
Mould Size:
275mm x 135mm x 24mm
Cavity Size:
26mm x 19mm x 27mm
Contents:
1 x Chocolate World Mould
Makes:
24 x Chocolates at 26mm x 19mm x 27mm of approximately 16g 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:
26mm x 19mm x 27mm
Contents:
1 x Chocolate World Mould
Makes:
24 x Chocolates at 26mm x 19mm x 27mm of approximately 16g 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 else do I need to make full skulls with this mould?
A: We recommend using 4 x KLEM24 clamps and 2 x KLEMWAN centring pins to ensure proper alignment and sealing.
Q: Is this listing for a complete set?
A: No, this listing is for one mould frame only. For full skulls, you will need two moulds, clamps, and pins.
Q: How many full skulls can I make per batch?
A: With two moulds, you can produce 24 full skulls per batch (48 halves in total, 24 from each mould).
Q: What size are the finished chocolates?
A: Each complete skull weighs approx. 16g and measures 26 x 19 x 27mm.
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 else do I need to make full skulls with this mould?
A: We recommend using 4 x KLEM24 clamps and 2 x KLEMWAN centring pins to ensure proper alignment and sealing.
Q: Is this listing for a complete set?
A: No, this listing is for one mould frame only. For full skulls, you will need two moulds, clamps, and pins.
Q: How many full skulls can I make per batch?
A: With two moulds, you can produce 24 full skulls per batch (48 halves in total, 24 from each mould).
Q: What size are the finished chocolates?
A: Each complete skull weighs approx. 16g and measures 26 x 19 x 27mm.
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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