Martellato Chocolog Round Mould – BPA-Free Copolyester | Designed with Maestro Sergi Vela for Filled, Rounded Chocolate Bars

The Martellato Chocolog Round Mould (21MA6101) is a professional chocolate mould made from BPA-free, food-safe copolyester, created in collaboration with acclaimed pastry chef Sergi Vela. Part of the Chocolog line, this mould features generously sized, softly rounded bar cavities—perfect for building multi-layered snacks, chocolate nougats, or plated dessert bars.

Structure, Softness, and Signature Style

While many bar moulds emphasize sharp lines or minimalist surfaces, the Chocolog Round mould introduces a gentler silhouette—offering smooth curves that invite creative fillings and build an approachable, elegant presentation.

Designed with Maestro Sergi Vela, the mould supports advanced pastry techniques while simplifying production. It’s a canvas for complex layers: gianduja, caramel, biscuit crunch, citrus gel, or nut inclusions — wrapped in a sleek, rounded chocolate shell — offering chefs freedom to innovate while maintaining structural integrity.

Key Features

• Material: BPA-free, food-safe copolyester – safe and certified for food production !
  
• Design: Rounded, curved cavity format – ideal for soft, filled bars or layered nougat confections
  
• Made in Italy: Delivers precise shaping, professional polish, and durability for repeated use !
  
• Chef Collaboration: Part of the Chocolog line developed with Sergi Vela
  
• Cold-Use Compatible:
  
• Works with refrigerators and blast chillers – supports fast tempering and clean finishes !
  
• Not suitable for oven or microwave (max 55°C) !
  
• Care Instructions: Hand wash with soft sponge and warm water; avoid abrasives and dishwashers !
  
• Production-Ready: Perfect for boutique chocolate makers, hotel pastry kitchens, and dessert developers
  

Professional Applications

Ideal for:

• Premium filled bars with ganache, fruit gel, or praline paste
  
• Nougat-style layered snacks with nut inclusions
  
• Plated dessert inserts or centerpieces for high-end menus
  
• Seasonal retail collections or signature flavor bar series
  

Usage Tip: Start with a tempered chocolate shell, layer in textural contrast (e.g., gianduja + crispy feuillantine + fruit), and cap with a thin chocolate base. Highlight the curvature with velvet spray or brushed cocoa butter.

Storage & Cleaning

• Rinse before use with warm water and a non-abrasive cloth
  
• Do not place in dishwasher or expose to high heat
  
• Store flat and protected to preserve detail and clarity
  

Elevate your bars with curves and complexity.

The Martellato Chocolog Round Mould, co-designed with Maestro Sergi Vela, offers chefs and chocolatiers a tool for layering texture, flavor, and form into one stunning, rounded bar.