Martellato Praline Quartus Mould – BPA-Free Copolyester | Designed with David Pallas

The Martellato Quartus Praline Mould (21MA1066) is a professional-grade chocolate mould made from BPA-free, food-grade copolyester, designed for chefs who value geometric precision, bold styling, and reliable production performance. Its faceted shape is ideal for pralines that demand both technical accuracy and visual impact.

Structured Sophistication, Designed by David Pallas

Developed in collaboration with renowned pastry chef David Pallas, the Quartus mould reflects a sculptural, multi-faceted design—a modern prism that captures light, enhances visual texture, and showcases chocolate work as edible architecture.

With clean symmetry and sharp definition, Quartus is made for professionals who want to deliver chocolate that is both design-forward and structurally efficient for fillings, layering, and perfect release — ideal for luxury boxes and culinary presentation.

Key Features

• Material: BPA-free, food-safe copolyester – certified for professional food contact !
  
• Design: Faceted prism cavity with modern angles and clean surfaces
  
• Chef Collaboration: Designed by David Pallas in partnership with Martellato’s R&D team
  
• Made in Italy: Precision crafted for smooth demoulding and long-term durability !
  
• Cold-Use Compatibility:
  
• Refrigerator and blast chiller safe – ensures crystallization and structure !
  
• Not oven/microwave safe (heat limit 55°C) !
  
• Cleaning: Rinse with warm water and soft sponge; avoid dishwashers or abrasives !
  
• Production-Ready: Durable under daily use for hotels, confectioners, or artisan chocolate makers
  

Professional Applications

Ideal for:

• High-end pralines and bonbons with angular, luxury appeal
  
• Chocolates in signature collections or tasting boxes
  
• Geometric garnishes for plated desserts and petit fours
  
• Boutique seasonal lines with a structured design theme
  

Usage Tip: Highlight the clean lines with contrasting cocoa butter tones or metallic dust. For sharp layering, pour base chocolate, cool, fill, and seal precisely.

Storage & Cleaning

• Clean gently with warm water and mild detergent
  
• Do not expose to dishwasher heat or abrasive cleaning tools
  
• Store flat with protective liners to preserve clarity and detail

Craft precision with every praline.
The Martellato Quartus Mould, designed with David Pallas, delivers architectural clarity and professional performance — made for chocolatiers who see bonbons as design statements.