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 the risk of breakage.
Total capacity: 96 mL. Cavity dimensions: 3.5 cm × 3 cm × 1.2 cm. Oven, refrigerator, and freezer compatible (temperatures: -60 °C to 230 °C).
Technical specifications
8
Cavities
12 mL per cavity
96 mL
Total capacity
Equivalent to 124 g of chocolate
Silicone
Material
Easy unmolding
1"How much chocolate?" Calculator
Required volume96 mL
Amount of melted chocolate126 g
Amount to buy (15% tempering allowance)140 g
Tip: Tempering naturally wastes 10 to 15% of the ingredients (residue in the bowl and on the spatula). Always plan for slightly more than the exact amount.
2Required skill level and preparation time
3Recommended chocolate for this mold
Dulcey 35% blond chocolate, with its natural golden color, for a royal-looking crown without coloring.
4Express tempering: the 3 curves
Tempering crystallizes the cocoa butter into a stable form. Without tempering, chocolate turns dull, 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 things, use the Mycryo method (Valrhona powdered cocoa butter): melt at 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 crown mold. Ingredients selected from our Valrhona range.
Golden Dulcey Crowns
SignatureMolded with blond Dulcey 35%, featuring a natural golden color. A prestigious cake topping or birthday cake decoration with a royal finish.
Key ingredients for this recipe
Dulcey 35% Blond 250g
12.99 €
Caraïbe Crowns with Praline Center
Gourmet variation66% dark Caraïbe shell with almond-hazelnut praline filling. Elegant and indulgent for a ceremonial family cake topping.
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 greasy stains, loss of elasticity, and 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 with | 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 one molding, you can therefore make 8 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 tempered chocolate is all you need 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 cooling was insufficient. The taste is not affected, but the shine and snap are lost. Remelting 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: 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.
Take it further
Complete your chocolate project with our Valrhona selection: Dulcey 35% Blond 250g, Caraïbe 66% 250g, Almond Hazelnut Praline 50%, or browse the Valrhona chocolate collection and the Chocolate Equipment & Molds collection, 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.
