Martellato Chocolate Molds: Polycarbonate, BPA-Free and How to Get the Shine

Short answer: Martellato is an Italian maker that designs and produces its own chocolate moulds for pralines, bars, snacks, figures and decorations. At Zucchero Canada you will find two Martellato lines: classic rigid polycarbonate moulds (MA and 20- codes) and the newer BPA-free moulds (21MA codes). Choose the mould by the product you want to make, then get the shine from well-tempered chocolate: Martellato's Digital Meltinchoc holds dark chocolate at 31°C, milk at 29°C and white at 28°C after seeding.

Quick answer: which Martellato mould for which product

You want to make	Martellato mould	Price
Classic bonbons and pralines	Classic Bon MA1927, polycarbonate, 28 cavities	$39.95
Hollow shells and spheres	Half Sphere 30 mm MA5000, polycarbonate, 15 cavities	$39.95
Chocolate bars	Bar Classic 70 MA2000, polycarbonate, 3 cavities	$39.95
Snack bars for sharing	Snack Bar Kite XL MA7000, polycarbonate, 4 cavities	$39.95
Chocolate decorations and showpieces	Deco Round 20-D012, polycarbonate	$24.95
Seasonal figures, BPA-free	Trees 21MA1975, BPA-free, 30 cavities	$39.95

View all Martellato chocolate moulds →

Two Martellato lines: polycarbonate and BPA-free

Martellato now offers its moulds in two materials, and both are on our shelves.

Line	Codes in our store	Material (as stated on the product page)	Examples
Polycarbonate	MA…, 20-…, 20U…, 20GU…	Food-grade polycarbonate, dishwasher safe	Classic Bon MA1927, Half Sphere MA5000, Bar Classic 70 MA2000, Deco Round 20-D012
BPA-free	21MA…	BPA-free food-grade resin, dishwasher safe	Trees 21MA1975, Treesmas 21MA3009

In its 2026 general catalogue, Martellato lists its 21MA praline moulds as BPA-free and notes that polycarbonate versions are available on request. The BPA-free label applies only to the 21MA codes: the MA… and 20… moulds in our store are polycarbonate and are not sold as BPA-free. In practice, the shape is what decides your choice: pick the BPA-free line when your customers or your own policy ask for it, and the polycarbonate line when the shape you need is in that range.

• View the Trees BPA-free mould 21MA1975 → $39.95 CAD
• View the Treesmas BPA-free mould 21MA3009 → $39.95 CAD

One frame size, clear data for every code

In Martellato's 2026 catalogue, 179 of the 187 mould listings that give a frame size use the same 275 × 175 mm format, and each code comes with its piece size, piece weight and number of pieces. For example, the Trees 21MA1975 makes 30 pieces of about 7 g in a 6 × 5 layout, in a 275 × 175 × 26 mm mould: roughly 210 g of chocolate per full mould.

Knowing the piece weight and the number of cavities lets you work out how much tempered chocolate each production run needs before you start.

Choosing by product

• Bonbons and pralines: Martellato says its traditional praline moulds are its own production, designed for classic, elegant and functional pralines. The Classic Bon MA1927 has 28 cavities; the Dome XL MA1038 $36.50 CAD gives a larger dome.
• Shells and spheres: the Half Sphere range starts with the 30 mm MA5000 (15 cavities) and continues with other diameters in the same collection.
• Bars and snacks: the Bar Classic 70 MA2000 (3 cavities) for tablets, the Snack Bar Kite XL MA7000 (4 cavities) for larger sharing bars.
• Letters, numbers and decorations: Martellato designs its letters-and-numbers moulds for birthdays and anniversaries, on semifreddi, cakes or chocolate pieces. The Letters and Numbers MA3005 $39.95 CAD and the Deco moulds (Deco Round 20-D012, Deco Wavy 20-D014 $24.95 CAD) are made for chocolate decorations and showpieces.

View Martellato chocolate moulds →

Getting the shine: temper, then fill

Martellato writes that its professional moulds give shiny, uniform chocolates and help release the pralines with less risk of breaking them. The other half of the shine is the chocolate: proper tempering is what gives couverture its sheen and its firm snap.

Martellato's own tempering sequence, from the Digital Meltinchoc handbook, is:

1. Melt the chocolate to 45°C (113°F). The melter beeps every 10 minutes to remind you to stir while it melts.
2. Seed: add more chocolate when the display tells you to.
3. Let the temperature drop to the tempering point and hold it there while you work.
4. Keep stirring during use for a more consistent chocolate.

Chocolate	Melting	Working (tempering) temperature
Dark	45°C (113°F)	31°C (88°F)
Milk	45°C (113°F)	29°C (84°F)
White	45°C (113°F)	28°C (82°F)

These are the melter's preset programs. Your couverture's own technical sheet can give a slightly different curve: when it does, follow it, using the melter's manual mode. For the full method, read our guide on how to temper chocolate, and for the moulding steps, the step-by-step guide to shiny bonbons.

Two small Martellato tools help at this stage: a thermometer to check the chocolate and a stiff scraper to clear the mould surface after filling.

• View the Martellato digital thermometer for chocolate 50T001 → $29.95 CAD
• View the Martellato professional chocolate scraper, 145 × 80 mm stainless-steel blade → $36.95 CAD

Watch: tempering with the Digital Meltinchoc

Keep the chocolate at working temperature: Meltinchoc melters

Once the chocolate reaches its tempering temperature, the Digital Meltinchoc keeps it constant for as long as you use it. Choose a Meltinchoc by volume and by how much control you want:

Your production	Martellato melter	Price
Small batches, testing new moulds	Mini Meltinchoc 1.8 L, analogue, thermostat up to 50°C	$390.00
Regular moulding, manual thermostat	Meltinchoc analogue 6 L MC102	$925.00
Preset dark, milk and white programs	Meltinchoc Digital 3.6 L MCD101	$1,150.00
Full production shifts with presets	Meltinchoc Digital 6 L MCD102	$1,259.99

The 110 V MC102, MCD101 and MCD102 come with a 145 mm scraper, and every Martellato table-top melter comes with a free spatula.

Washing and storing your moulds

Every Martellato mould in our store, polycarbonate and BPA-free, is listed as dishwasher safe. For storage between productions, see our guide on how to store chocolate moulds properly.

How AI can help your production

Give an AI assistant your mould list with the number of cavities and the piece weight from the catalogue, and ask it to calculate the chocolate needed per mould and per production run, the number of moulds to fill from one melter load, and a filling order for the day. Ask it to turn the tempering table above into a one-page checklist for your team, with a line to record the chocolate temperature at the start of each batch.

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

Martellato at Zucchero Canada

We are an authorized distributor of Martellato in Canada, and we carry its polycarbonate and BPA-free chocolate moulds, its Meltinchoc melters and its chocolate tools. Moulds count toward free shipping on orders of CAD 300 or more within Canada (remote areas and the territories pay the actual carrier rate), and orders over CAD 500 get 5% off automatically at checkout.

Equipping a chocolate shop or production kitchen with several moulds of the same shape? Contact us or call 587-774-8873 (toll free 877-741-8251).

View the full Martellato range →

Martellato chocolate moulds | Martellato | How to temper chocolate | Shiny bonbons guide | Storing chocolate moulds

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: Martellato, General Catalogue 2026 (praline moulds, Chocolate Mignon, Typeface & Snowflakes, Trees 21MA1975); Martellato, "Traditional" praline moulds page (martellato.com); Martellato, Digital Meltinchoc use and maintenance handbook (DPLMCD), "Directions for use" and "Programs"; video: Martellato Official, "Martellato Digital Meltinchoc Tutorial" (YouTube); Martellato product data on zuccherocanada.ca; BC Cook Articulation Committee, "Understanding Ingredients for the Canadian Baker" (BCcampus), §7.4 "Couverture".