Martellato Chocolate Egg Mould 100 g 4-Section
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.
Key features
- Mould divided into 4 independent sections of approximately 25 g each, for making multi-flavour eggs
- High-quality food-grade acetate gives tempered chocolate a mirror finish
- Clean, neat release with no smudges or breakage once the chocolate has pulled away from the edges
- Flavour and colour combinations can be freely mixed across the 4 independent sections
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.