Create elegant chocolate creations with the Decora Chocolate Jewels Professional Mould. 💎 Designed from premium polycarbonate, this professional mould produces beautifully faceted chocolates that resemble sparkling diamonds and precious gemstones with an exceptional glossy finish.

The mould creates 15 luxurious chocolate jewels, perfect for handmade pralines, elegant desserts, cake decorations and premium gift boxes. Whether you use dark, milk or white chocolate, every piece becomes a sophisticated work of edible art.

Add your own creative touch by decorating the finished chocolates with edible metallic powders, cocoa butter colours, edible gold or shimmering sprays. The mould is also ideal for filled chocolates with ganache, caramel, praline, pistachio cream or fruit fillings.

The high-quality polycarbonate ensures excellent crystallisation of tempered chocolate, creating a beautiful glossy surface while allowing the chocolates to release cleanly with perfectly defined edges.

Perfect for weddings, birthdays, Valentine's Day, Christmas, dessert buffets or luxury gifts, the Chocolate Jewels mould is an excellent choice for chocolatiers, pastry chefs and ambitious home bakers.

Tempering chocolate:
For professional results, melt couverture chocolate to 45–48 °C. Spread approximately two-thirds onto a cool marble surface and work it with a palette knife until it cools to around 28 °C.

Mix it back into the remaining warm chocolate and gently reheat to the correct working temperature: 32 °C for dark chocolate, 30 °C for milk chocolate and 29 °C for white chocolate.

Transfer the tempered chocolate into a piping bag and fill each cavity carefully. Tap the mould gently to remove any air bubbles, then chill for approximately 10–20 minutes until fully set. Once hardened, the chocolates release easily with a beautiful professional shine, ready for decorating or elegant gift packaging.

A detailed chocolate tempering guide is also available on our blog:
The Art of Chocolate Making.