Mrtellato Chocolog Flat Mould – BPA-Free Copolyester | Designed with Maestro Sergi Vela for Nougat & Filled Chocolate Bars

The Martellato Chocolog Flat Mould (21MA6100) is a professional chocolate mould from the Chocolog line, crafted from BPA-free, food-grade copolyester. It was developed in collaboration with acclaimed pastry chef Sergi Vela, and is specifically designed for layered bars, nougats, and creative fillings.

With its generous surface area and clean rectangular format, this mould is ideal for chefs who want to push creative boundaries with flavor, texture, and structured design — while maintaining precision and production efficiency.

Freedom to Layer, Shape, and Innovate

The Chocolog Flat Mould is the canvas for your filled bar creations. Designed for technical precision and artistic freedom, it offers enough space for structured layers of gianduja, caramel, nuts, fruit gel, biscuit crunch, or nougat — all held within a sleek, professional outer shell.

Created in collaboration with Sergi Vela, a maestro of pastry design, this mould empowers chefs to think beyond the tablet — turning bars into complex desserts in bar form.

Key Features

• Material: BPA-free, food-safe copolyester – approved for commercial chocolate work !
  
• Design: Large-format flat rectangular cavity – ideal for nougat, layered bars, and textures
  
• Collaboration: Part of the Chocolog line designed with pastry master Sergi Vela
  
• Made in Italy: Delivers high-definition cavity lines and professional durability !
  
• Cold Use Compatible:
  
• Works with refrigerators and blast chillers – critical for tempered chocolate work !
  
• Not oven or microwave safe (max 55°C) !
  
• Cleaning Instructions: Hand wash only with warm water and soft sponge; avoid abrasives or dishwasher use !
  
• Production-Ready: Suitable for boutique chocolatiers, pastry chefs, or mid-volume filled bar operations
  

Professional Applications

Ideal for:

• Signature filled bars or slab-style nougats with texture and flavor layering
  
• Multi-component chocolate desserts in bar form
  
• High-end gift boxes or retail bars with complex inclusions
  
• Restaurants or hotels offering plated “bar dessert” components
  

Usage Tip: Pour a tempered shell layer, allow to set, then pipe or spread layers of ganache, biscuit crunch, caramel, fruit compote, and seal. Cut and serve as plated dessert or wrap for retail.

Storage & Cleaning

• Rinse gently before first use
  
• Store flat and dry with protective cover to maintain mould clarity
  
• Avoid heat exposure or harsh chemical cleaners

Create layered masterpieces in bar form.
The Martellato Chocolog Flat Mould, co-designed with Maestro Sergi Vela, gives professionals the space, structure, and precision needed to turn complex fillings into sleek, unforgettable chocolate bars.