Martellato Praline Origami Mould – BPA-Free Copolyester | Designed by Melissa Coppel

The Martellato Origami Praline Mould (21MA1058) is a premium chocolate mould made from BPA-free, food-grade copolyester, created in artistic collaboration with award-winning pastry chef Melissa Coppel. Inspired by the delicate folds and geometry of Japanese origami, this mould produces bold, faceted pralines with a contemporary, sculptural finish.

A Fusion of Art and Structure

Pastry artist Melissa Coppel, renowned for her elegant chocolate work, partnered with Martellato to design Origami — a mould that transforms a traditional praline into a three-dimensional piece of edible art.

The angular form is inspired by folded paper geometry, symbolizing balance, movement, and discipline — ideals that resonate in both origami and professional pastry.

Each cavity allows chefs to create impactful, minimalist chocolates with incredible visual definition and a precise break — ideal for luxury gifting or plated desserts.This mould is a celebration of structure, creativity, and precision — perfect for chefs who treat chocolate as a medium of expression.

Key Features

• Material: BPA-free, food-safe copolyester – kitchen compliant and durable !
  
• Design: Sharp-edged origami-inspired geometry for bold, sculptural pralines
  
• Chef-Created: Developed with acclaimed pastry chef Melissa Coppel
  
• Made in Italy: Manufactured to the highest standards of finish and performance !
  
• Chill-Compatible:
  
• Suitable for use in refrigerators and blast chillers – critical for chocolate tempering !
  
• Not oven/microwave safe (heat-sensitive above 55°C) !
  
• Maintenance: Hand wash only; do not use dishwashers or abrasive tools !
  
• Commercial Grade: Built for high-repetition usage in pastry labs, hotels, and production facilities
  

Professional Applications

Ideal for:

• Signature bonbons or filled pralines in luxury chocolate boxes
  
• Plated desserts in modern pastry programs
  
• Artistic chocolate concepts with bold geometry
  
• Storytelling collections focused on technique, form, or cultural symbolism
  

Usage Tip: Accentuate the folds with a cocoa butter gradient or dusting to create dimension. For sharpest release, work with well-tempered chocolate and controlled cooling.

Storage & Cleaning

• Wash with soft sponge and warm water before first use
  
• Avoid dishwasher or aggressive scrubbing
  
• Dry completely and store flat in a protected, dry location

Bring structure, story, and style to your chocolate.
Choose the Martellato Origami mould by Melissa Coppel and turn every praline into a sculptural masterpiece designed for high-impact presentation.