Silikomart Chocolate Mold
Chocolate Mold - Choco Uovo
Create 3D Easter egg chocolates with this silicone mold by Silikomart.
This Silikomart chocolate mold is designed to create 2 3D Easter egg-shaped chocolates. The flexible food-grade silicone allows effortless unmolding without risk of breakage.
Total capacity: 400 mL. Cavity dimensions: 10 cm × 7 cm × 7 cm. Oven-, refrigerator-, and freezer-safe (temperatures: -60 °C to 230 °C).
Technical specifications
2
Cavities
200 mL per cavity
400 mL
Total capacity
Equivalent to 520 g of chocolate
Silicone
Material
Easy unmolding
1Calculator "How much chocolate?"
Required volume400 mL
Amount of melted chocolate528 g
To buy (15% tempering allowance)600 g
Tip: Tempering naturally wastes 10–15% of the chocolate (residue in the bowl and on the spatula). Always plan for a little more than the exact amount.
2Required skill level and preparation time
3Recommended chocolate for this mold
Our couverture chocolate selection for signature 3D Easter eggs, perfectly suited to precision molding.
4Express tempering - the 3 curves
Tempering crystallizes the cocoa butter into a stable form. Without tempering, chocolate turns white, loses its shine, and does not unmold properly.
| Chocolate | 1. Melting | 2. Cooling | 3. Reheating (working temperature) |
|---|---|---|---|
| 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 ideas by Patissland, designed for this 3D Easter egg mold. Ingredients selected from our Valrhona range.
Filled Caraïbe 3D Egg
SignatureTemper Caraïbe 66%, mold 2 half-eggs, and join them with a heated blade. Fill with small Dulcey chocolates before closing for a surprise effect.
Two-Tone 3D Egg
Gourmet variationIvoire 35% white shell with marbled patterns in Inspiration Framboise (pink) and Yuzu (yellow). An artistic effect for an exceptional Easter table.
Key ingredients for this recipe
Ivoire 35% 250g
12.99 €
Inspiration Framboise 250g
17.99 €
Inspiration Yuzu 250g
17.99 €
6Make your mold last 10 years
A Silikomart mold is a durable investment. Here’s how to preserve its qualities over the years.
Wash with warm soapy water and dry. No need to grease: Silikomart silicone is naturally non-stick.
Warm water and mild soap, or dishwasher-safe (top rack). Avoid abrasive sponges, which can weaken the silicone.
Store flat or rolled without tight creases, away from direct heat and dust. Ideally 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 | 3D Easter egg |
| Number of cavities | 2 |
| Capacity per cavity | 200 mL |
| Total capacity | 400 mL |
| Cavity dimensions | 10 cm × 7 cm × 7 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 2 cavities of approximately 200 mL each. With one molding session, you can therefore make 2 chocolates. For professional batch production, it is common to use 3–5 identical molds in parallel.
Do I need to grease the silicone mold before use?
No. Silikomart silicone is naturally non-stick. Properly tempering your chocolate is enough for perfect unmolding. Greasing would create greasy marks on the chocolate’s surface.
My chocolate turns white after crystallization. Why?
Whitening (bloom) indicates failed tempering: either the chocolate was melted too hot (>55 °C), or the cooling was insufficient. The taste is not affected, but the shine and snap are lost. Remelting and tempering again 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, and (3) crystallization at a stable room temperature (18–20 °C), not in the refrigerator (condensation creates spots).
Note: For perfect unmolding the first time, keep your mold flat at room temperature before use. A mold that is too cold (coming from a cool cupboard) creates thermal shock with the tempered chocolate.
Choosing the right Easter egg mold
Choco Uovo creates 2 large 3D Easter eggs in flexible silicone (joining 2 half-shells). For an egg of the same volume but with a rigid mold and mirror shine, see the Egg mold in PET. For making many small eggs at once, see the Choco Egg mold (15 cavities). For a mini egg to decorate, see the Choco Stamp E stamps or the complete Uovo 01 & Choco Stamp E kit.
Going further
Complete your chocolate project with our Valrhona selection: Caraïbe 66% 250g, Dulcey 35% Blond 250g, Ivoire 35% 250g, or browse the Valrhona chocolate collection at Patissland. Also see the Easter collection, the Chocolate Tools & Molds selection, or the complete 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.
