How to Make Chocolate Covered Oreos With a Mold, Step by Step

Short answer: to make chocolate covered Oreos with a mold, choose a polycarbonate mould whose cavity is wider and deeper than your cookie, line the cavity with a thin shell of tempered couverture, press the cookie in, seal it with more tempered chocolate, scrape the mould flat and let it set until the chocolate contracts and releases. Tempered chocolate is what gives the shine and the clean release; a melter or a small tempering machine makes it repeatable. Below, the steps, the moulds that work and the tools.

Quick answer: what you need

Your need	Product	Price
A dome of chocolate around a whole cookie	Chocolate World half sphere Ø 80 mm (CW2254)	$44.95 CAD
Smaller domes for mini cookies	Chocolate World Chesterfield Ø 50 mm (CW12043)	$39.95 CAD
A flat square bar with the cookie inside	Pavoni Italia Mini Moulin (PC5014FR)	$46.99 CAD
Couverture that moulds with shine	Bassan Sur del Lago 71%, 5 kg	$273.00 CAD
Clean, flat backs	Professional chocolate scraper 145 mm	$36.95 CAD
Checking the temperature	Martellato 50T001 digital thermometer	$29.95 CAD

Choosing a mold for Oreos

The cavity must be wider and deeper than the cookie, so chocolate can flow under, around and over it. Zucchero Canada does not sell a mould made specifically for Oreos, so measure one of your cookies (diameter and thickness) and compare it with the cavity size listed on each mould page.

Mould	Cavity (width × length × depth)	Cavities	Result
Chocolate World CW2254, polycarbonate	80 × 80 × 40 mm	6	A large dome; about 162 g of chocolate per full cavity
Chocolate World CW12043, polycarbonate	50 × 50 × 22.5 mm	8	A Chesterfield-pattern dome for smaller cookies
Pavoni Italia PC5014FR, Tritan	70 × 70 × 14 mm	6	A square mini bar (design by Vincent Vallée)

Rigid moulds give the gloss: the chocolate copies the polished surface of the cavity. Chocolate World moulds are polycarbonate, made in Belgium; the Pavoni Italia Mini Moulin is BPA-free Tritan. Need another shape? Browse the sphere and dome moulds and the bar and tablet moulds, and check the cavity size against your cookie.

Use tempered couverture, not just melted chocolate

Tempering is what makes the coating shine, snap and come out of the mould. Lonchampt and Hartel's review in the European Journal of Lipid Science and Technology (2004) explains that well-tempered chocolate sets quickly and contracts as much as possible, which eases release from the mould, and has a high gloss. Without correct tempering, you lose that contraction and gloss.

Follow the curve on your chocolate's technical sheet:

Step	Bassan Sur del Lago 71%	FCH 55% dark (Venezuela)
Melt	50°C (122°F) maximum	45–50°C (113–122°F)
Cool (crystallisation)	—	28–29°C (82–84°F)
Working temperature	30–32°C (86–90°F)	31–32°C (88–90°F)
Set the pieces	16–18°C (61–64°F)	—

Bassan asks for its tempered chocolate to be used within 4 hours. Not sure how to temper? Start with how to temper chocolate.

Step-by-step: chocolate covered Oreos in a mold

1. Prepare the mould

Start with a clean, completely dry mould. Wash every new mould before its first use: Chocolate World notes that new moulds can carry dust and oil. Chocolate World polycarbonate moulds are used between 5°C and 80°C (41–176°F). Cleaning is covered in how to clean polycarbonate chocolate molds.

2. Colour the cavities (optional)

For a coloured finish, brush or spray coloured cocoa butter into the cavities before the chocolate. Pavoni Italia's Chocolart cocoa butters (200 g, E171-free) are made for colouring moulds; for example gold ($109.00 CAD).

3. Make the shell

Fill the cavities with tempered chocolate, vibrate or tap the mould to bring air bubbles to the surface, then turn it over to drain the excess so a thin shell stays on the walls. Scrape the top of the mould clean and let the shell set.

4. Place the cookie

Press one cookie into each shell, centred, so there is room for chocolate on every side. Test the fit with one cookie before you fill the whole mould.

5. Seal and scrape

Pour tempered chocolate over the cookies to fill the cavities, vibrate again to release trapped air, and scrape the mould flat so each piece has a clean, level back. A rigid stainless steel blade, such as the Martellato professional scraper (145 × 80 mm), gives the cleanest edge.

6. Let it set and demould

Let the chocolate crystallise; Bassan sets its 71% at 16–18°C (61–64°F). When it has contracted, turn the mould over and release the pieces. Chocolate World advises demoulding with materials softer than polycarbonate and several light taps rather than one hard strike, and not twisting the mould.

Cool the pieces properly: the review by Lonchampt and Hartel notes that improper cooling can deposit moisture on the chocolate, which leads to sugar bloom.

Decorating ideas

• Metallic finish: Pavoni Italia's brilliant gold metallic powder (40 g, E171-free, $56.99 CAD) can be brushed on dry or dissolved in food-grade alcohol to paint.
• Printed tops: magnetic moulds hold a transfer sheet in the bottom of the cavity, so the design ends up on the chocolate. See the magnetic moulds and transfer sheets, and check the cavity size against your cookie.
• Velvet or sprayed colour: the KREA Swiss chocSPRAYER ($1,250.00 CAD) sprays chocolate and coloured cocoa butter with a heated nozzle and no compressor; it does not temper, so bring the chocolate to working temperature first.

View coloured cocoa butter →

Common problems and fixes

Problem	Likely cause	What to do
Pieces stick in the mould	Chocolate not in temper, so it does not contract	Re-temper following the sheet; check with a thermometer
Dull or streaky surface	Temper off, or a dirty or scratched mould	Temper correctly; clean the mould as Chocolate World recommends
Holes in the coating	Air trapped in the cavity	Vibrate or tap after each pour
White, dusty spots	Moisture on the chocolate (sugar bloom)	Cool properly so no moisture settles on the chocolate

For more, see tempering troubleshooting.

Making them in volume

For a shop, a café or seasonal gift boxes, the bottleneck is keeping chocolate in temper for hours. A melter holds melted chocolate at a set temperature: the Martellato Mini Meltinchoc (1.8 L, up to 50°C, 110 V, $390.00 CAD) suits small batches. A tempering machine does the tempering for you: the Pavoni MiniTemper (110 V, five programmable presets, $3,350.00 CAD) is the step up. Martellato table-top melters come with a free spatula from us.

Work out cost per piece from the mould data: the CW2254 cavity holds about 162 g of chocolate when full, and a shell plus seal uses less, so weigh one finished piece and subtract the cookie to know your real chocolate cost.

How AI can help your production

Give an AI assistant the cavity weight of your mould, the weight of one cookie and the price per kilo of your couverture, and ask it to calculate chocolate per piece, cost per piece and how many moulds to fill for an order of 200. Ask it to turn the steps above into a one-page station card for your team, with the working temperature from your chocolate's technical sheet and a line to log the room temperature.

AI organises the information; tasting and the final decision stay with your chef.

Moulds and chocolate at Zucchero Canada

We are an authorized distributor of Chocolate World, Pavoni Italia and Martellato. For covered cookies, the Chocolate World polycarbonate domes give a rounded piece and the Pavoni Italia Tritan bar mould a flat square one; Martellato supplies the scrapers, thermometers and melters. Moulds and tools ship across Canada from our Calgary warehouse and count toward free shipping on orders of CAD 300 or more within Canada (remote areas and the territories pay the actual carrier rate). Chocolate is excluded from free shipping and ships within Canada only; orders over CAD 500 get 5% off automatically at checkout.

Producing for a shop or for corporate gifts? Contact our team or call 587-774-8873 (toll free 877-741-8251).

Chocolate World moulds | Pavoni chocolate moulds | Sphere & dome moulds | How to mold chocolate | Chocolate covered strawberries

This article is for information only. Every business is different: draw your own conclusions based on your own expectations, budget and goals, and talk to qualified experts before you decide or invest.

Sources: Chocolate World Moulds catalogue, Edition 15 (moulds usage, cleaning, magnetic moulds); Lonchampt P. and Hartel R.W., "Fat bloom in chocolate and compound coatings", European Journal of Lipid Science and Technology 106 (2004); Bassan Chocolate and FCH technical data; Pavoni Italia, Chocolate World, Martellato and KREA Swiss product data.