A chocolate mold is provided for the creation of a layered chocolate body. The chocolate mold has a tubular shell connected to a primary platform. A food-safe platform is formed within the tubular shell and atop the primary platform, serving as a base for the layered chocolate body. A shaft is connected to the food-safe platform, with the layered chocolate body being formed about the shaft. A lid and handle are attached to the shaft atop the tubular shell. An elongated slit allows the tubular shell to easily be peeled away from the layered chocolate body, while clamping mechanisms seal the tubular shell during molding of the layered chocolate body. A tilt mechanism is used to angle the primary platform and create angled chocolate layers which are visually appealing. The layered chocolate body is formed by sequentially pouring and solidifying layers of chocolate to the tubular shell.