Jems Diamond Mould for Consistent Mixed Praline Sets

When you need variety in one run, a mixed-shape mould gives you a simple structure to work from. The Martellato Jems Diamond mould MA1994 produces 18 pralines in one cycle, split into 6 square, 6 oval and 6 round cavities.

For Christmas and New Year service, that matters because you can build an assortment without changing moulds between flavours. You keep one format on the bench, but you still give the box or tray three distinct piece identities.

This seasonal window is already live. If you are planning festive production, the order-by date is 2026-11-20.

Why a mixed-shape mould suits festive praline production

Festive assortments usually need clear variety, clean counting and repeatable presentation. This mould supports that because the cavity mix is fixed at 6 square, 6 oval and 6 round.

That fixed split helps you portion a box insert, a petit four tray or a coffee accompaniment set without reworking the layout every batch. You can also assign one flavour to each shape, so your team can sort pieces visually during finishing and packing.

The mould is part of the Jems collection and is described as a transparent polycarbonate chocolate mould for pralines with a jewel-cut finish. The jewel-cut look gives each of the three shapes the same visual language, even though the silhouettes differ.

Read the cavity mix before you plan fillings and finishes

Start with the mould map, not the flavour list. This format gives you three shapes in equal numbers, so your production plan works best when it follows that 6-6-6 split.

That means one full mould naturally becomes:

• 6 square pralines
• 6 oval pralines
• 6 round pralines

If your festive assortment needs three flavours, the mould is already balanced for that. If you need only two flavours, one flavour will need to cover two shapes. If you need four or more flavours, this mould alone does not divide evenly for that plan.

Use the shapes as identifiers. For example, keep one flavour always square, one always oval and one always round. You separate flavours without changing moulds, and your boxing step becomes easier to check at a glance.

Tip: lock each shape to one flavour code for the whole season, so packing errors are easier to spot during a busy shift.

Set your batch around the finished piece sizes and weights

Before you scale output, work from the finished product sizes and stated piece weights.

The square pieces are about 11 g finished, while the oval and round pieces are 10 g finished. That gives you a near-aligned range across the set, which is useful when you want mixed shapes without a large difference in perceived portion.

In one full mould, the stated finished weight adds up to about 186 g across all 18 pieces: 6 square pieces at about 11 g and 12 pieces at 10 g across the oval and round cavities.

That number helps you plan output in finished pieces, not just cavity count. It also helps when you are building equal-count gift boxes and want the assortment to stay close in total weight from batch to batch.

Use the jewel-cut shapes to separate flavours without changing moulds

The three finished shapes are distinct enough to do operational work for you. Use them as the first layer of identification, then keep decoration changes minimal.

Squares at 30 x 30 h 15 mm work well when you want a more compact visual block in the tray. Ovals at 42 x 24 h 15 mm introduce length and break the grid. Rounds at Ø 32 h 15 mm soften the set and complete the mix.

Because all three are produced in the same mould, your assortment still looks coherent. You are not switching between unrelated mould families or changing the overall style of the finished box.

This is useful for Christmas and New Year menus where the praline set may appear in several places: room gifts, festive petit fours, reception amenities or coffee service.

Build a repeatable Christmas and New Year assortment

A repeatable festive assortment starts with a count you can pack quickly. This mould gives you 18 chocolates per run, already divided into three groups of six.

That suits several simple formats:

• 18-piece mixed tray with 6 of each shape
• 9-piece box with 3 square, 3 oval and 3 round pieces from half of two runs
• 6-piece set with 2 of each shape

If consistency matters more than broad flavour count, keep one flavour per shape through the whole season. You will make handover between production and packing easier, especially when temporary festive staff join the lab.

If your operation prefers the BPA Free alternative, the stated alternative version code is 21MA1994.

Add a second mould format when you need a flat chocolate alongside pralines

If you want to add a thin classic napolitain to the same festive gift box or coffee service, use a companion flat format rather than forcing another praline shape into the assortment. The Martellato MA2006 Classic Napolitain mould fits that role alongside the shaped pralines.

That gives you one mixed praline set from the Jems Diamond mould and one separate flat chocolate format for logo work, coffee service or a cleaner layered box layout.

The MA1994 product page shows the full mould details, and ordering and Type B confirmation happen there.