Silikomart Chocolate Mold
Chocolate Mold - Choco Flower
A generic four-petal flower mold designed to create multiple colors on a single sheet.
This Silikomart chocolate mold is designed to make 8 chocolates in the shape of a generic four-petal flower. The flexible food-grade silicone allows effortless unmolding without the risk of breakage.
Total capacity: 96 mL. Cavity dimensions: 3.5 cm × 3.5 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
Equivalent to 124 g of chocolate
Silicone
Material
Easy unmolding
1“How much chocolate?” calculator
Required volume96 mL
Melted chocolate quantity126 g
Amount to buy (15% tempering margin)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 quantity.
2Required skill level and preparation time
3Recommended chocolate for this mold
A neutral Ivoire 35% base to paint each flower a different color: our selection for a varied edible bouquet.
4Quick tempering: the 3 curves
Tempering crystallizes the cocoa butter into a stable form. Without tempering, chocolate develops a white bloom, 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 to 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 Patissland ideas designed for this generic four-petal flower mold. Ingredients selected from our Valrhona range.
Ivoire Multicolor Bouquet
SignaturePure white Ivoire 35% shells in the 8 cavities, then brush colored cocoa butter (pink, yellow, orange) onto each flower for a varied bouquet without changing the mold.
Key ingredients for this recipe
Ivoire 35% 250g
12.99 €
Dulcey Caramel Flowers
Indulgent variationCaramelized blond Dulcey 35% shell with an almond and hazelnut praline filling. Golden color and biscuit flavor for more indulgent flowers.
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 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 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, or permanent deformation.
Complete technical sheet
| Brand | Silikomart (Italy) |
| Shape | Flower (4 petals) |
| Number of cavities | 8 |
| Capacity per cavity | 12 mL |
| Total capacity | 96 mL |
| Cavity dimensions | 3.5 cm × 3.5 cm × 1.2 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 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 tempering your chocolate is enough for perfect unmolding. Greasing would leave greasy marks on the chocolate's surface.
Why does my chocolate develop a white bloom after crystallization?
Bloom indicates failed tempering: either the chocolate was melted too hot (above 55 °C), or the cooling was insufficient. The flavor is not affected, but the shine and snap are lost. Remelting and retempering corrects the defect.
Can I give each flower in the mold a different color?
Yes, this is the main use of this generic mold: mold all 8 cavities with neutral Ivoire 35%, then paint each unmolded flower with a different colored cocoa butter (spray or brush) to vary the shades on a single sheet.
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.
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 go further
Complete your chocolate project with our Valrhona selection: Ivoire 35% 250g, Dulcey 35% Blond 250g, Rose Chocolate Mold, or browse the Valrhona chocolate collection and the Equipment & Chocolate Molds collection, or the entire 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.
