Martellato Chocolate Egg Mould 250 gr 4 Sections

€25,90

Unit price: per

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📋 Description

Martellato mould for modular chocolate eggs 250 g — 4 sections in food-grade acetate

The Martellato modular mould for chocolate eggs 250 g is the professional tool for creating artisanal multicolour and multi-flavour Easter eggs. Structure in 4 independent sections in professional-quality food-grade acetate: it guarantees a glossy surface, clean demoulding after correct tempering and the freedom to combine dark, milk and white chocolate in the same creation.

4 modular sections: total personalisation

Each section is independent and can contain a different type of chocolate — or a hidden surprise — before final assembly. The result is a scenic 250 g egg, suitable for the pastry shop window, gift packaging or Easter seasonal productions for hotels, restaurants and catering.

Professional acetate for a retail result

High-quality food-grade acetate is the reference choice in professional chocolate work: it conducts cold uniformly during crystallisation, preserves the gloss of tempered chocolate and allows demoulding without breaks thanks to controlled flexibility. With Martellato, every constructive detail is designed for the artisanal laboratory and professional production.

How to use

Temper the chocolate at the correct temperature according to the curve of the chosen covering type. Pour into individual sections, level and allow to crystallise at room temperature or in a blast chiller. Once crystallisation is complete, extract each section with ease and assemble the 4 parts to obtain the finished egg, ready to be packaged or displayed.

Ideal for

Artisanal pastry and chocolate laboratories
Professional pastry chefs and advanced hobbyists
Custom Easter productions for ho.re.ca. structures and catering
Gourmet gifts made by hand and window packaging

Martellato — Made in Italy. Professional tools for those who don't compromise on quality.

Frequently asked questions

How many sections does the 250 g modular Martellato mould have?

The mould is made up of 4 independent sections in food-grade acetate, each of which can contain a different type of chocolate (dark, milk, white) or a surprise, before final assembly of the egg.

What material is the Martellato Easter egg mould made from?

It is made from professional-quality food-grade acetate, the reference material in artisanal chocolate work: it guarantees a glossy surface on tempered chocolate, uniform crystallisation and clean demoulding without breaks.

What is the capacity of the mould? For how many grams of chocolate is it sized?

The mould is designed for 250 g chocolate eggs, a large format suitable for pastry shop windows, gift packaging and seasonal productions for ho.re.ca. structures.

How do you remove the egg from the mould after crystallisation?

After correct tempering and complete chocolate crystallisation, the flexibility of food-grade acetate allows each section to be extracted with ease and without breakage. The 4 parts are then assembled to form the finished egg.

Is the Martellato mould suitable for professional laboratory use?

Yes. Martellato is a Made in Italy brand of reference for professional patisserie tools. The mould is designed for artisanal chocolate and pastry laboratories, as well as for seasonal production in ho.re.ca. and catering environments.