Silikomart Chocolate Mold
Chocolate Mold - Tartufino
Create half-sphere chocolates with this silicone mold by Silikomart.
This Silikomart chocolate mold is designed to make 15 half-sphere-shaped chocolates. The flexible food-grade silicone allows effortless unmolding without the risk of breakage.
Total capacity: 120 mL. Cavity dimensions: 2.5 cm × 1.5 cm. Oven, refrigerator, and freezer compatible (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
How much chocolate for a full mold?
15
Pieces produced
1 full mold
120 mL
Required volume
Melted chocolate
180 g
Amount to prepare
15% tempering allowance
For half a mold (7 pieces): use approximately half these quantities. For multiple molds, multiply these values by the number of molds used at the same time.
Tip: tempering naturally wastes 10 to 15% of the material (residue in the bowl and on the spatula). Always prepare a little more than the exact calculated quantity.
Required skill level and preparation time
Intermediate
Skill level
Tempering expertise recommended, careful unmolding
35 min
Active time
Tempering, molding, scraping
2 h
Crystallization
At room temperature, away from moisture
Recommended chocolate for this mold
Our selection of Valrhona couverture chocolate for signature half-spheres, perfectly suited to precision molding.
Recommended chocolate: Manjari 64% 250g (€13.99)
Quick 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. Melting 2. Cooling 3. Reheating (working) |
| 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 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.
Signature recipes for this mold
Two creative Patissland ideas designed for this half-sphere mold, featuring ingredients selected from our Valrhona range.
Yuzu-Manjari Domes Signature
Manjari 64% shell with tangy notes and Yuzu Inspiration ganache. The pairing of Manjari's red-fruit notes and Yuzu's citrus creates a contemporary signature.
Key ingredients: Manjari 64% 250g (€13.99), Yuzu Inspiration 250g (€17.99)
Caramel Tartufino Gourmet variation
Caramelia 36% molding chocolate with a natural caramel flavor and hazelnut spread filling. Comforting like a homemade praline.
Key ingredients: Caramelia 36% Caramel 250g (€13.99), Hazelnut Spread (€12.99)
Make your mold last ten years
A Silikomart mold is a long-lasting investment. Here's how to preserve its qualities over the years.
- First use: Wash with warm soapy water and dry. No need to grease: Silikomart silicone is naturally nonstick.
- Regular cleaning: Warm water and mild soap, or dishwasher (top rack). Avoid abrasive sponges, which can weaken the silicone.
- Storage: Store flat or rolled without tight creases, away from direct heat and dust. Ideally in a closed box.
- Lifespan: 10 years or more with proper care. Signs of wear: embedded greasy stains, loss of elasticity, and permanent deformation.
Complete technical data sheet
| Brand | Silikomart (Italy) |
| Shape | Half-sphere |
| Number of cavities | 15 |
| Capacity per cavity | 8 mL |
| Total capacity | 120 mL |
| Cavity dimensions | 2.5 cm × 1.5 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, you can therefore make 15 chocolates. For professional batch production, it is common to use 3 to 5 identical molds at the same time.
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 failed tempering: either the chocolate was melted too hot (above 55 °C) or cooling was insufficient. The flavor is not affected, but the shine and snap are lost. Remelting and tempering again corrects 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 crystallization at a stable room temperature (18-20 °C) rather than in the refrigerator, where condensation creates 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 a cool cupboard) creates thermal shock with the tempered chocolate.
Go further
Complete your chocolate project with our Valrhona selection: Manjari 64% 250g, Yuzu Inspiration 250g, Caramelia 36% Caramel 250g, or browse the Valrhona chocolate collection at Patissland. Also discover the other Silikomart chocolate molds in the range: Choco Drop, PRALINE, Nature, or the entire Equipment & Chocolate Molds section and the Silikomart 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.
