Moulded chocolates

Everything you need to know to create the perfect moulded chocolate: from the type of chocolate to use, to filling, sealing, and finishing.

1 Which chocolate is best for moulding?

2 What makes a chocolate perfect?

3 How do I use a chocolate mould?

4 How do you fill chocolates?

5 What's the best way to seal chocolates?

6 How can I decorate with creative powder?

7 How do you use coloured cocoa butter?

1
Choosing the right chocolate

Before you begin, you need to choose the right chocolate. Your choice depends on the type, size, and level of detail of your molds, so pick wisely!

Discover

2
What makes moulded chocolates perfect

A well-made molded praline should have a thin, snappy shell and a high-gloss finish. What truly makes it perfect, though, is the delicious filling inside. Callebaut chef Beverley Dunkley explains what to look for in the best molded chocolates.

Discover

3
How to make chocolates in a mould

Eager to get started on those beautiful moulded chocolates? Here's a step-by-step guide towards the perfect result.

Discover

4
Filling moulded chocolates

Go beyond the basics of filling moulded chocolates. Our tutorial reveals all the key details you need to master for perfect results every time.

Discover

5
Sealing your moulded chocolates

The most important thing about sealing moulded chocolates is making sure they don’t leak. Here’s what you should pay attention to when cooling them and taking them out of the mould.

Discover