Silikomart - Chocolate Mold
Chocolate mold - Frozen
Make snowflake chocolates with this Silikomart silicone mold.
This Silikomart chocolate mold is designed to make 12 snowflake-shaped chocolates. The flexible food-grade silicone allows effortless unmolding without the risk of breakage.
Total capacity: 150 ml. Cavity dimensions: 3 cm × 3 cm × 1.5 cm. Oven-, refrigerator-, and freezer-safe (resistant from -60°C to 230°C).
Frozen is the name of Silikomart’s winter-themed design range: this mold reproduces a snowflake and is not associated with a cartoon license.
Technical specifications
12
Cavities
12.5 ml per cavity
150 ml
Total capacity
That is 195 g of chocolate
Silicone
Material
Easy unmolding
Required skill level and preparation time
Intermediate
Level
Recommended: controlled tempering and careful unmolding
35 min
Active time
Tempering, molding, scraping
2 h
Crystallization
At room temperature, away from moisture
Amount of chocolate required (full mold)
| Required volume | 150 ml |
| Melted chocolate quantity | 198 g |
| To buy (15% tempering allowance) | 220 g |
Advice: tempering naturally wastes 10 to 15% of the chocolate (residue in the mixing bowl and on the spatula). Always allow for slightly more than the exact amount.
Tempering chocolate for this mold
Tempering crystallizes the cocoa butter into a stable form. Without tempering, the chocolate develops a bloom, loses its shine, and does not unmold properly.
| Dark 60–72% | Melt at 50–55°C, cool to 28–29°C, work at 31–32°C |
| Milk 30–40% | Melt at 45–50°C, cool to 27–28°C, work at 29–30°C |
| White / Inspiration | Melt at 40–45°C, cool to 26–27°C, work at 28–29°C |
Tip: to simplify the process, 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.
Gourmet suggestions
Recommended chocolate for this mold: Caramelia 36% Caramel 250 g (Valrhona), for signature Christmas pralines and precision molding.
- Caramelia Strawberry Trees: 36% Caramelia milk caramel chocolate shell, Inspiration Strawberry filling. The fruit's natural pink color is perfect for a trendy Christmas table. Ingredients: Caramelia 36% Caramel 250 g, Inspiration Strawberry 250 g.
- Ivory-Yuzu Snowflakes: 35% Ivory white chocolate for tempering, Inspiration Yuzu filling. Winter citrus fruit Yuzu brightens white chocolate for refreshing snowflakes. Ingredients: Ivory 35% White 250 g, Inspiration Yuzu 250 g.
Make your mold last ten years
A Silikomart mold is a durable investment. Here is how to preserve its qualities over the years.
- First use: wash with lukewarm soapy water and dry. No need to grease it; Silikomart silicone is naturally non-stick.
- Regular washing: use lukewarm water and mild soap, or the dishwasher (top rack). Avoid abrasive sponges, which can weaken the silicone.
- Storage: store flat or rolled without tight folds, away from direct heat and dust, ideally in a closed box.
- Lifespan: ten years or more with proper care. Signs of wear: ingrained greasy stains, loss of elasticity, permanent deformation.
Complete technical specifications
| Brand | Silikomart (Italy) |
| Shape | Snowflake |
| Number of cavities | 12 |
| Capacity per cavity | 12.5 ml |
| Total capacity | 150 ml |
| Cavity dimensions | 3 cm × 3 cm × 1.5 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 12 cavities of approximately 12.5 ml each. With a single mold, you can therefore make 12 chocolates. For professional batch production, it is common to use 3 to 5 identical molds in parallel.
Should the silicone mold be greased 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 surface of the chocolate.
Why does my chocolate bloom after crystallization?
Blooming indicates failed tempering: either the chocolate was melted too hot (above 55 °C) or the cooling was insufficient. The taste is not affected, but the shine and snap are lost. Re-melting and retempering corrects the defect.
Can I use Candy Melts instead of chocolate?
Yes. 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 can 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, where condensation causes spots.
Please note: for perfect unmolding on the first try, keep your mold flat at room temperature before use. A mold that is too cold, taken from the refrigerator or a cool cupboard, creates thermal shock with the tempered chocolate.
Going further
Also discover Mini Bûche Chocolate Mold and Xmas Slim Chocolate Mold among our Silikomart Christmas chocolate molds. Recommended couverture chocolates: Caramelia 36% Caramel 250 g, Inspiration Strawberry 250 g, Ivoire 35% White 250 g. Browse Chocolate Equipment & Molds, the Silikomart collection, or our Christmas selection.
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.
