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Chocolate Truffle Mould

  • Chocolate Truffle Mould
  • Chocolate Truffle Mould
  • Chocolate Truffle Mould
  • Chocolate Truffles
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Truffle Polycarbonate Magnetic Mould



Why do I need THIS truffle mould?



* Fill cavities quickly -- makes 28 (18gram/33mm) truffles at one time


* Smooth base allows you to scrape excess with little mess


* Commercial grade magnets hold the moulds together so you can fill with ganache or creamy centers


* Get into fridge fast to set for filling



If you've never made chocolate before, I wouldn't really recommend starting with filled truffles. It would be like never having decorated a cake before, and tackling a wedding cake for your first experience. That would be a challenge that would probably not end the way you wanted. Does that mean you never frost a cake again? No, of course not. It just means that you start a little smaller, perhaps decorating cupcakes. And practice your technique. 



It's the same thing with making filled truffles. There are so many variables that affect your end product. Was your chocolate tempered properly? Was there any moisture in your mould? Did you chill long enough? Did you chill too long? It isn't impossible. It takes practice. But, I really can't stress enough, that this process takes some trial and error.




Treat your chocolate mould with care and it will last for years. Hand wash or soak each mould in warm soapy water. Be sure to always dry the mould immediately after washing. Use a cotton towel or cotton balls. The moulds can scratch easily, which can make your chocolate stick. Do not put in the dishwasher or use harsh soap, bleaches, chemicals or sharp objects. If the highly polished surface should become scratched or if you have difficulty removing the product from the mould, use a microfiber cloth (like the ones you clean your eyeglasses with) and rub/polish the troubled area to restore the luster and beauty of the surface.



AHHH! My Chocolates Didn’t Come Out!



Usually this is caused by one of two things:


1) Your chocolate wasn’t tempered properly. In that case I recommend watching How to temper by microwave, by Callebaut Chocolate.



2) Your chocolate didn’t cool enough. In that case, put back into the fridge for 5 more minutes.





Round Truffles, 30mm diameter (1.18" diameter), 28 cavity pieces per mould. You can use this mould to create round solid chocolate truffles or ganache filled chocolate truffles.


Manufactured from rigid polycarbonate plastic and polished to a high gloss finish essential for artisan results.


3-piece design with commercial grade magnets for joining the top and bottom sections together.


Durable non-porous material provides the perfect mould for chocolate truffles.


1 piece bottom solid hemispheres, matching top hemispheres each with a hole for filling the sphere with chocolate, and 1 is flat with matching holes, the even surface allowing you to scrape off the excess chocolate after filling.


Overall size of mould is approximately 175mm x 275mm (7” x 11”). Commercial-grade magnets hold these moulds together so you can fill the centres with ganache or creamy centres.


Hand wash or soak each mould in warm soapy water (using as little soap as possible). Towel or air dry. Do not place in dishwasher or use harsh soaps, bleaches, sharp objects or chemicals on these moulds.


When properly cared for, these moulds will truly last a lifetime. 


Durable 3-piece magnetic mould brings your favourite truffles and filled chocolates to life!





Product Videos

Fat Daddio's Round Truffle Mold (02:16)
Make perfectly round solid or filled truffles with Fat Daddio's polycarbonate truffle mold.
  • Fat Daddio's R...
    Make perfectly round solid or filled truffles with Fat Daddio'...

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Fat Daddios

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