Silikomart Chocolate Mold
Chocolate mold - MONAMOUR
Make heart-shaped chocolates with this Silikomart silicone mold.
This Silikomart chocolate mold is designed to make 12 heart-shaped chocolates. The flexible food-grade silicone allows effortless unmolding without the risk of breakage.
Total capacity: 150 mL. Cavity dimensions: 3 cm × 2.8 cm × 1.5 cm. Oven-, refrigerator-, and freezer-safe (temperatures: -60 °C to 230 °C).
Technical specifications
12
Cavities
12.5 mL per cavity
150 mL
Total capacity
Equivalent to 195 g of chocolate
Silicone
Material
Easy unmolding
1Calculator "How much chocolate?"
Required volume150 mL
Melted chocolate quantity198 g
To purchase (15% tempering margin)220 g
Tip: Tempering naturally wastes 10-15% of the ingredients (residue in the bowl and on the spatula). Always plan 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 heart pralines, 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. 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 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 ideas by Patissland, designed for this heart praline mold. Ingredients selected from our Valrhona range.
Dulcey-Raspberry Hearts
SignatureTemper the Dulcey and fill with an Inspiration Raspberry crémeux. The caramelized blond chocolate enhances the fruit's acidity for a signature double-layer heart.
Hazelnut Praline Hearts
Gourmet variationMold with Caraïbe 66% dark chocolate and fill with crunchy almond-hazelnut praline. Crisp texture + dark chocolate bitterness = a classic chocolatier pairing.
Key ingredients for this recipe
Caraïbe 66% 250g
12.99 €
Crunchy 50% Almond Hazelnut Praline
15.99 €
6Make your mold last 10 years
A Silikomart mold is a lasting investment. Here is how to preserve its qualities over the years.
Wash with warm soapy water and dry. No need to grease it: 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 folds, 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, or permanent deformation.
Complete technical specifications
| Brand | Silikomart (Italy) |
| Shape | Heart |
| Number of cavities | 12 |
| Capacity per cavity | 12.5 mL |
| Total capacity | 150 mL |
| Cavity dimensions | 3 cm × 2.8 cm × 1.5 cm |
| Material | Food-grade silicone |
| Heat 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 12 cavities of approximately 12.5 mL each. With one molding, you can therefore make 12 chocolates. For professional batch production, it is common to use 3-5 identical molds in parallel.
Should I 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 (>55 °C), or 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 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: (1) precise tempering at the temperatures in the table above, (2) a perfectly clean and dry mold, (3) crystallization at a stable room temperature (18-20 °C), not in the refrigerator (condensation creates spots).
Please note: For perfect unmolding the first time, keep your mold flat at room temperature before use. A mold that is too cold (fresh from a cool cupboard) creates thermal shock when it comes into contact with tempered chocolate.
Choosing the right heart mold
Monamour makes 12 generous hearts of 12.5 mL per cavity (150 mL total), designed for individual chocolates with a satisfying mouthfeel or premium gift boxes. For smaller, more delicate hearts suitable for candy jars or wedding favors, see the My Love mold (12 cavities of 8 mL).
Going further
Complete your chocolate project with our Valrhona selection: Dulcey 35% Blond 250g, Inspiration Raspberry 250g, Caraïbe 66% 250g, or browse the Valrhona chocolate collection. Also see the Chocolate Equipment & Molds selection or the full 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.
