List of products by brand Martellato

The company offers a huge variety of different products, and the aim has always been to meet the needs of its customers. At the beginning, these were confectioners, but later other sectors were added, so that today utensils for ice cream production, for the presentation of various treats and for cake design are also available.

The business originated with Nereo Martellato. He loved the world of baking and creating wonderful pâtisserie pieces. One of his favourite pastimes was to talk to pastry chefs, confectioners and bakers about their work. In the process, of course, he would always hear about their problems and the limits they encountered in developing new treats.

In his time, around the 1970s, there were not yet so many different tools, moulds and machines to produce the sweet and savoury treats of the bakeries and confectioners. So Nereo's colleagues and acquaintances also complained again and again about missing things or still unsolved problems. The passionate and inventive Nereo Martellato took this as a challenge. He started creating new products for the confectionery and ice-cream industry, later followed by bakery, catering and cake design products. All of his inventions and ingenious tools originated from talking to or observing pastry chefs, bakers and people in the catering industry.

Today, the company is run by Alessandro Martellato, but new products are still being designed to meet the needs of professionals and thus make their work easier.

In our shop you will find various cutters for fondant and marzipan, piping nozzles and bags, various pretty airbrush stencils, cake rings, aperitif and dessert bowls, silicone moulds, embossers and patisserie moulds. Some glitters, colours and stencils can also be found in this category. However, probably the most important products that we have included in our range from Martellato are the various moulds. In addition to cleverly designed ice cream moulds, Martellato is known for its large variety of polycarbonate moulds. These are perfect for shaping chocolate. Whether it's a chocolate bar, bar, figurine, decoration or fine chocolates, there's bound to be the right one among these moulds!

Pralines or chocolate bars with filling

Take a polycarbonate mould for chocolates or chocolate bars. Polish it with a soft tissue or some non-linting cotton wool, avoiding any contact with the inside or outside of the individual cavities. To achieve beautiful chocolate creations with a shiny surface and a crisp break, you need to temper your couverture. You can find instructions on our blog or on the product page of the respective couverture.

Fill the polycarbonate mould with the couverture and brush off the excess chocolate. After about 30 seconds, invert the mould over the bowl of couverture or over a sheet of baking paper so that some of the chocolate runs out and can be added back to the tempered mixture. Quickly remove the couverture from the surface and place the mould in the fridge for about 20 to 30 minutes.

Meanwhile, you can prepare your praline filling, for example a chocolate ganache or a filling from our online shop, and fill it into a piping bag. The mixture should be at a maximum temperature of 28°C when you fill it into the hollow shells. Leave about 3 mm unfilled and leave the mould to stand again for a short time. Then seal the individual pralines with a little couverture, cool again for about 20 minutes and unmould. To do this, bend the mould minimally and then turn it over to a clean surface. If everything has gone well during the tempering process, the pralines can easily be removed from the polycarbonate mould.