Silikomart Chocolate Mold
Chocolate mold – Choco Crown
The crown mold for a festive or birthday cake topping with a royal look.
This Silikomart chocolate mold is designed to make 8 crown-shaped chocolates. The flexible food-grade silicone allows effortless unmolding without risk of breakage.
Total capacity: 96 mL. Cavity dimensions: 3.5 cm × 3 cm × 1.2 cm. Oven-, refrigerator-, and freezer-safe (temperatures: −60 °C to 230 °C).
Technical specifications
8
Cavities
12 mL per cavity
96 mL
Total capacity
That is 124 g of chocolate
Silicone
Material
Easy unmolding
1"How much chocolate?" calculator
Required volume96 mL
Amount of melted chocolate126 g
To purchase (15% tempering allowance)140 g
Advice: Tempering naturally wastes 10 to 15% of the ingredients (residue in the mixing bowl and on the spatula). Always plan for a little more than the exact amount.
2Required skill level and preparation time
3Recommended chocolate for this mold
Dulcey 35% blond chocolate, with a natural golden color, for a royal-looking crown without coloring.
4Quick tempering: the 3 curves
Tempering crystallizes the cocoa butter into a stable form. Without tempering, chocolate blooms, loses its shine, and does not unmold properly.
| Chocolate | 1. Melting | 2. Cooling | 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 at 40–45 °C, add 1% Mycryo at 34–35 °C, and mix. Quick tempering without a complex curve.
5Signature recipes for this mold
Two creative ideas from Patissland, designed for this crown mold. Ingredients selected from our Valrhona range.
Dulcey Gold Crowns
SignatureMolding with Dulcey 35% blond chocolate, a natural golden color. A prestigious cake or birthday cake topping with a royal finish.
Key ingredients for this recipe
Dulcey 35% Blond 250g
12.99 €
Caribbean Praline Heart Crowns
Indulgent variationCaribbean 66% dark chocolate shell, almond hazelnut praline filling. Elegant and indulgent for a festive family cake topping.
6Make your mold last 10 years
A Silikomart mold is a long-lasting investment. Here's how to preserve its qualities over the years.
Wash with warm soapy water and dry. No greasing needed: Silikomart silicone is naturally non-stick.
Warm water and mild soap, or 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 greasy stains, loss of elasticity, permanent deformation.
Complete technical specifications
| Brand | Silikomart (Italy) |
| Shape | Crown |
| Number of cavities | 8 |
| Capacity per cavity | 12 mL |
| Total capacity | 96 mL |
| Cavity dimensions | 3.5 cm × 3 cm × 1.2 cm |
| Material | Food-grade silicone |
| Heat resistance | -60 °C to 230 °C |
| Compatible | Oven, refrigerator, freezer, dishwasher |
| BPA-free | Yes |
Frequently asked questions
How many chocolates can I make at once?
This mold has 8 cavities of approximately 12 mL each. With a single molding, you can therefore make 8 chocolates. For professional batch production, it is common to use 3 to 5 identical molds in parallel.
Should I grease the silicone mold before use?
No. Silikomart silicone is naturally non-stick. Tempering your chocolate correctly is enough for perfect unmolding. Greasing would create greasy marks on the chocolate's surface.
Why does my chocolate bloom after crystallization?
Bloom (efflorescence) indicates failed tempering: either the chocolate was melted at too high a temperature (above 55 °C), or the cooling was insufficient. The taste is not affected, but the shine and snap are lost. Re-melting and re-tempering corrects the defect.
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 glossy than with tempered chocolate.
How do you achieve a mirror finish on chocolates?
Three keys: precise tempering at the temperatures in the table above, a perfectly clean and dry mold, and crystallization at a stable room temperature (18–20 °C), not in the refrigerator (condensation causes spots).
Please 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 with the tempered chocolate.
To take it further
Complete your chocolate project with our Valrhona selection: Dulcey 35% Blond 250g, Caraïbe 66% 250g, Almond Hazelnut Praliné 50%, or browse the Valrhona chocolate collection and the Patissland Chocolate Equipment & Molds collection.
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.
