Silikomart Chocolate Mold
Chocolate Mold - Baby
A compact sphere format designed for small batches of filled pralines.
This Silikomart chocolate mold is designed to make 15 compact sphere-shaped chocolates. The flexible food-grade silicone allows effortless unmolding without the risk of breakage.
Total capacity: 120 mL. Cavity dimensions: 2.7 cm × 2.4 cm. Oven-, refrigerator-, and freezer-safe (temperatures: -60 °C to 230 °C).
Technical specifications
15
Cavities
8 mL per cavity
120 mL
Total capacity
Equivalent to 156 g of chocolate
Silicone
Material
Easy unmolding
1“How much chocolate?” calculator
Required volume120 mL
Melted chocolate quantity158 g
Amount to buy (15% tempering margin)180 g
Tip: Tempering naturally wastes 10 to 15% of the chocolate (residue in the bowl and on the spatula). Always allow for a little more than the exact quantity.
2Required skill level and preparation time
3Recommended chocolate for this mold
Our selection of couverture chocolate for signature praline spheres, perfectly suited to precision molding.
4Express tempering: the 3 curves
Tempering crystallizes the cocoa butter into a stable form. Without tempering, the chocolate turns white, loses its shine, and does not unmold properly.
| Chocolate | 1. Melt | 2. Cool | 3. Reheat (working temperature) |
|---|---|---|---|
| Dark 60-72% | 50-55 °C | 28-29 °C | 31-32 °C |
| Milk 30-40% | 45-50 °C | 27-28 °C | 29-30 °C |
| White / Inspiration | 40-45 °C | 26-27 °C | 28-29 °C |
Tip: To simplify things, use the Mycryo method (Valrhona powdered cocoa butter): melt to 40-45 °C, add 1% Mycryo at 34-35 °C, and mix. Express tempering without a complex curve.
5Signature recipes for this mold
Two creative Patissland ideas designed for this sphere mold. Ingredients selected from our Valrhona range.
Passion-Ivoire Spheres
SignatureWhite Ivoire chocolate shell with a Passion Inspiration ganache center. The acidity of the passion fruit balances the sweetness of the white chocolate.
Pure Caraïbe Spheres
Gourmet variationCaraïbe 66% dark chocolate shell with almond and hazelnut praline filling. Elegant spheres for buffets or prestigious gift boxes.
6Make your mold last 10 years
A Silikomart mold is a durable investment. Here is how to preserve its qualities over the years.
Wash with warm, soapy water and dry. No need to grease: Silikomart silicone is naturally nonstick.
Use warm water and mild soap, or the dishwasher (top rack). Avoid abrasive sponges, which can weaken the silicone.
Store flat or rolled without tight creases, away from direct heat and dust. Ideally, keep it in a closed box.
10 years or more with proper care. Signs of wear: embedded grease stains, loss of elasticity, or permanent deformation.
Complete technical data sheet
| Brand | Silikomart (Italy) |
| Shape | Sphere |
| Number of cavities | 15 |
| Capacity per cavity | 8 mL |
| Total capacity | 120 mL |
| Cavity dimensions | 2.7 cm × 2.4 cm |
| Material | Food-grade silicone |
| Temperature resistance | -60 °C to 230 °C |
| Compatible with | Oven, refrigerator, freezer, dishwasher |
| BPA-free | Yes |
Frequently asked questions
How many chocolates can I make at once?
This mold has 15 cavities of approximately 8 mL each. With one molding session, you can therefore make 15 chocolates. For professional batch production, it is common to use 3 to 5 identical molds in parallel.
Do I need to grease the silicone mold before use?
No. Silikomart silicone is naturally nonstick. Properly tempering your chocolate is enough for perfect unmolding. Greasing would create greasy marks on the chocolate's surface.
Why does my chocolate turn white after crystallization?
Whitening (bloom) indicates unsuccessful tempering: either the chocolate was melted too hot (above 55 °C), or the cooling was insufficient. The flavor is not affected, but the shine and snap are lost. Remelting and tempering again will correct the issue.
Can I use Candy Melts or Deco Melts instead of chocolate?
Yes, absolutely. Candy Melts (Wilton, FunCakes, PME Cake) are designed to melt without tempering and are an excellent alternative for beginners or children. The result will be slightly less shiny than with tempered chocolate.
How can I achieve a mirror finish on the chocolates?
Three keys: precise tempering at the temperatures shown in the table above, a perfectly clean and dry mold, and stable crystallization at room temperature (18-20 °C), not in the refrigerator (condensation creates spots).
Note: For perfect unmolding the first time, keep your mold flat at room temperature before use. A mold that is too cold (taken from a cool cupboard) creates thermal shock when it comes into contact with the tempered chocolate.
Take it further
Complete your chocolate project with our Valrhona selection: Caraïbe 66% 250g, Ivoire 35% 250g, Passion Inspiration 250g, or browse the Valrhona chocolate collection and the Equipment & Chocolate Molds collection, or the entire Silikomart range.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
