With this polycarbonate hemisphere chocolate mould you can create your own molded chocolates balls. Make your own chocolate balls for Valentines Day, Mothers Day, Easter, Christmas or any other occasion.

Home made chocolates taste so much better than just a regular chocolate. With this professional hemisphere chocolate mould you can easily create your own sweet chocolate balls. By attaching two half-sphere chocolate pieces together, you create a perfect chocolate sphere (ball) which you can also fill e.g. with marshmallow for hot chocolate.

Making chocolate balls or pralines yourself is not difficult at all, but tempering the chocolate correctly is a prerequisite.

On our blog you will find detailed instructions on how to properly melt couverture and chocolate:

The art of making pralines.

Melt the chocolate couverture at 45-48°C. To speed up the cooling of the couverture you can pour 2/3 of the melted chocolate onto a cold work surface, preferably marble. Spread out the melted couverture with a palette and keep gathering until the chocolate has cooled to 28°C.

Mix the cooled chocolate with the still hot chocolate and heat up to the processing temperature of 32°C (dark chocolate), 30°C (milk chocolate) or 29°C (white chocolate) while stirring.

Empty the tempered chocolate into a piping bag and fill it into the hemisphere polycarbonate chocolate mold or brush it with a thin layer. Tap the chocolate mold lightly to avoid air bubbles. Then chill the professional chocolate mold for about 10-20 minutes.

Once completely hardened, carefully tap the chocolate out of the moulds.