Martellato Cocoa Silicone Mould – 17.5 x 30 cm | BlackSil | Single-Portion Mould Inspired by the Cocoa Bean

The Martellato Cocoa Silicone Mould (30SIL519) is a single-portion mould from the BlackSil collection, expertly designed to replicate the refined shape of a cacao bean. Created in collaboration with Alberto Simionato, Director of the Chocolate Academy Milano, this mould captures the natural beauty of the cocoa fruit — turning each dessert into a tropical homage to the ingredient itself.

Made from premium food-grade black silicone, this mould ensures easy demoulding and is suitable for both hot and cold applications.

Key Features

• Material: BlackSil food-grade silicone – non-stick, flexible, professional
  
• Design: Cocoa bean-inspired monoportion shape – organic, modern, and elegant
  
• Single-Portion Size: 95 x 61 x H39 mm
  
• Mould Size: 297 x 176 mm
  
• Capacity per Cavity: 95 ml (6 cavities)
  
• Temperature Resistance: -60°C to +230°C
  
• Color: Matte black – ideal for photography and clean kitchen visibility
  
• Origin: Made in Italy
  
• Designer: Alberto Simionato – Chocolate Academy Milano
  

Professional Applications

Perfect for:

• Chocolate mousse, tropical inserts, and ganache-centered monoportions
  
• Cocoa bean–themed dessert collections or bean-to-bar storytelling
  
• Boutique pastry shops or plated desserts at high-end restaurants
  
• Culinary competitions or brand-aligned event presentations
  

Usage Tips

• Combine with Mini Cocoa mould for dual-format or insert-based desserts
  
• Enhance the cocoa bean aesthetic with velvet sprays, mirror glaze, or bronzed shimmer
  
• Pair with flavors like tonka bean, passionfruit, or rum for tropical profiles
  
• Freeze before demoulding to preserve clean edges and curves
  

Cleaning & Storage

• Dishwasher safe (though hand washing is recommended for longevity)
  
• Avoid sharp tools or scouring pads to maintain surface integrity
  
• Store flat in a dry area away from direct heat
  

Design with the spirit of cacao.
With Martellato’s Cocoa mould — co-created by pastry master Alberto Simionato — every dessert becomes a story of origin, elegance, and flavor. A must-have for chefs with a taste for tropical finesse.