Chocolate World 21-cavity 11g Traveller's Tree chocolate mould - 31 x 31mm

Any tempered couverture chocolate will work. We recommend Belcolade or Callebaut – tell us what you're making, and we'll help you find the perfect chocolate.

To keep your chocolate moulds in the best condition, store them face down on a clean, flat surface. This helps prevent dust, dirt and other particles from settling inside the mould cavities, keeping them clean and ready for your next creation.

Avoid stacking heavy items on top of your moulds, and store them away from direct sunlight and heat to help maintain their shape and finish.

For the best results, we recommend cleaning your mould as little as possible to preserve the natural cocoa butter coating that builds up over time and helps achieve a better shine and release. After each use, simply scrape away any excess chocolate thoroughly.

If cleaning is necessary, wash gently with warm water and a mild detergent, then dry immediately with a soft cotton wool. Avoid abrasive sponges, dishwashers and high temperatures, as these can damage the mould and affect its performance.

Yes. Chocolate World moulds are designed to work seamlessly alongside tempering machines and other professional chocolate-making equipment.

Yes. From Easter eggs and Christmas treats to Valentine's Day and everyday pralines, there's a wide selection of designs available throughout the year.

With proper care, polycarbonate moulds can last for many years, making them an excellent investment for regular chocolate production.

Poor release is usually caused by incorrectly tempered chocolate or moisture inside the mould. Clean, dry moulds and well-tempered chocolate are essential for easy release and a glossy finish.