Martellato Chocolate Mold MA1997

While it is professional-grade equipment, the straightforward design makes it accessible for anyone interested in confectionery. Its rigid construction helps beginners achieve consistent results that are often difficult to replicate with flexible silicone molds.

For the best results, ensure the mold is completely clean and dry before use. While the surface is designed for a clean release, polishing the cavities with a soft cotton cloth before pouring can help achieve a higher shine on your finished chocolates.

This mold is specifically engineered for chocolate tempering and confectionery work. While it may work for other mediums, it is not designed to withstand the high temperatures required for hot sugar work or hard candy.

Hand wash the mold with warm water and a mild detergent using a soft sponge. Avoid using abrasive scrubbers or harsh chemicals, as these can scratch the smooth surface and compromise the finish of your future chocolates.

The mold is designed with a smooth, non-stick surface that typically allows chocolates to release cleanly once properly tempered and set. If your chocolate is tempered correctly, you should not need a release spray.