Martellato Chocolate Egg Mould 100 gr 4 Sections

€19,90

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📋 Description

Martellato acetate mould for modular chocolate eggs 100 g — 4 sections

The Martellato mould for modular chocolate eggs 100 g is a professional tool in food-grade acetate designed to create Easter eggs divided into 4 independent sections of approximately 25 g each. Each section accommodates a different chocolate — dark, milk or white — returning a multi-flavour egg with glossy, brilliant surface, ideal for artisanal pastry shops, chocolate laboratories, hotels and restaurants.

Modular design: creativity and total personalisation

The 4 independent sections allow flavour and colour combinations to be freely matched, differentiating the offer at the point of sale without additional equipment. Each section can accommodate pralines or small surprises, expanding presentation and gift possibilities.

Professional acetate for a shop-window result

High-quality food-grade acetate guarantees tempered chocolate a mirror finish, a distinctive characteristic of Martellato production. Demoulding is neat and clean: once the chocolate has shrunk from the edges, the sections separate without burrs or breakage, provided tempering is executed correctly.

Technical specifications

Material: food-grade acetate
Finished egg weight: 100 g (4 sections of ~25 g each)
Number of sections: 4
Mould weight: 500 g
Origin: Made in Italy — Martellato

Ideal applications

Suitable for artisanal pastry shops, chocolate laboratories, hotel and restaurant food departments offering high-end Easter referrals. Also suitable for professional chocolate courses and technical demonstrations.

Usage tips for best results

Precisely temper covering chocolate of professional quality before pouring into sections. Allow to crystallise in a cool environment (16–18 °C) or in a refrigerator for a few minutes. Demould gently when the chocolate has completely shrunk from the mould edges.

Frequently asked questions

How many sections does the Martellato mould for 100 g eggs have?

The mould is divided into 4 independent sections of approximately 25 g each, allowing you to create a multi-flavour Easter egg with dark, milk or white chocolate in the same piece.

What material is the Martellato Easter egg mould made from?

The mould is made from professional high-quality food-grade acetate, which guarantees a glossy and brilliant surface on tempered chocolate and clean demoulding.

Is it possible to insert pralines or surprises inside the sections?

Yes, each section is designed to accommodate small pralines, chocolates or surprises, making the egg suitable for both pastry shop sales and gift personalisation.

At what temperature should chocolate crystallise in the mould?

Martellato recommends optimal crystallisation in a cool environment between 16 and 18 °C, or in the refrigerator for a few minutes. Correct tempering of the covering chocolate before pouring is essential.

Is this mould suitable for professional use in pastry and ho.re.ca.?

Yes, the Martellato 100 g mould is designed for artisanal pastry shops, chocolate laboratories, hotels and restaurants wishing to offer high-end Easter eggs. It is also used in professional courses and demonstrations.