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

The Martellato Chocolog Curvy Mould (21MA6102) is a professional chocolate mould made from BPA-free, food-safe copolyester, developed in collaboration with pastry maestro Sergi Vela. This mould produces generously sized chocolate bars with elegant, rounded curves — perfect for multi-layered fillings, nougat textures, or sophisticated plated dessert components.

Its unique form adds a dynamic, sculptural aesthetic to filled bars, making it ideal for chefs and chocolatiers who want to go beyond classic flat or rectangular formats.

Flow, Form & Flavor in One Bar

The Curvy design blends fluid geometry and culinary structure, providing chefs with a modern tool to build layered textures and bold visual presence in a single piece. With its soft contour and large interior volume, this mould is perfect for experimenting with layers of ganache, caramel, mousse, fruit inserts, biscuit crunch, or spiced nougat — all enclosed in a silky chocolate shell.

Part of the acclaimed Chocolog line, this mould reflects the innovative spirit of Sergi Vela, known for his architectural approach to pastry and flavor development.

Key Features

• Material: BPA-free, food-safe copolyester – safe, certified, and built for performance !
  
• Design: Large, curved bar cavity – smooth, flowing lines that reflect light and elevate presentation
  
• Made in Italy: Offers precise surface detailing, easy demoulding, and professional-grade durability !
  
• Chef Collaboration: Part of the Chocolog line created with Maestro Sergi Vela
  
• Cold Use Only:
  
• Works with refrigerators and blast chillers – ideal for multi-layered chocolate production !
  
• Not oven or microwave safe (max 55°C) ![
  
• Care Instructions: Hand wash only; use warm water and a soft cloth ![Wash Before Use]
  
• Production-Ready: Designed for boutique chocolatiers, luxury pastry kitchens, and mid-volume bar production
  

Professional Applications

Perfect for:

• Signature filled bars with layers of texture and visual motion
  
• Nougat-style creations with nuts, spices, or seeds
  
• High-end plated desserts that feature the bar as a sculptural element
  
• Chocolate gift collections or wellness-inspired flavor lines
  

Usage Tip: Enhance the curvature with a velvet spray or gradient cocoa butter. Fill in layers for striking cross-sections — e.g., caramel, citrus gel, nut crunch, whipped ganache.

Storage & Cleaning

• Wash gently before first use
  
• Avoid abrasive cleaners or dishwashers
  
• Store flat in a dry, protected area to maintain shape and shine
  

Let your chocolate flow with flavor and finesse.

With Martellato’s Chocolog Curvy Mould, co-designed by Maestro Sergi Vela, you can create architecturally inspired bars that balance elegance, complexity, and production efficiency.