Silikomart Chocolate Mold
Chocolate Mold – Nature
Make leaf- and flower-shaped chocolates with this silicone mold by Silikomart.
This Silikomart chocolate mold is designed to make 15 leaf- and flower-shaped chocolates. The flexible food-grade silicone allows effortless unmolding without the risk of breakage.
Total capacity: 90 mL. Cavity dimensions: 2.5 cm × 2 cm × 1 cm. Suitable for use in the oven, refrigerator, and freezer (temperature range: -60 °C to 230 °C).
Technical specifications
15
Cavities
6 mL per cavity
90 mL
Total capacity
Equivalent to 117 g of chocolate
Silicone
Material
Easy unmolding
How much chocolate is needed for a full mold?
15
Pieces obtained
1 full mold
90 mL
Required volume
Melted chocolate
130 g
Amount to prepare
15% tempering margin
For half a mold (7 pieces), allow approximately half these quantities. For several molds, multiply these values by the number of molds used simultaneously.
Tip: Tempering naturally wastes 10 to 15% of the chocolate (residue in the bowl and on the spatula). Always prepare a little more than the strictly calculated amount.
Required skill level and preparation time
Experienced
Level
Tempering proficiency recommended; careful unmolding
35 min
Active time
Tempering, molding, scraping
2 h
Crystallization
At room temperature, away from humidity
Recommended chocolate for this mold
Our selection of Valrhona couverture chocolate for signature leaf- and flower-shaped pralines, perfectly suited to precision molding.
Recommended chocolate: Ivoire 35% 250g (€12.99)
Quick tempering: the 3 curves
Tempering crystallizes the cocoa butter into a stable form. Without tempering, chocolate turns gray, 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 the process, 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.
Signature recipes for this mold
Two creative Patissland ideas designed for this leaf- and flower-shaped praline mold, using ingredients selected from our Valrhona range.
Ivoire–Yuzu Foliage Signature
Molding with Ivoire 35% white chocolate and pale yellow patterns made with Inspiration Yuzu. A spring decoration for an English garden wedding cake or botanical wedding table.
Key ingredients: Ivoire 35% 250g (€12.99), Inspiration Yuzu 250g (€17.99)
Golden Dulcey Foliage Gourmet variation
Temper Dulcey 35% blond chocolate to create honey-colored leaves. A refined autumnal effect, ideal for decorating a signature cake.
Key ingredients: Dulcey 35% Blond 250g (€12.99)
Make your mold last ten years
A Silikomart mold is a durable investment. Here is 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.
- Routine cleaning: Warm water and mild soap, or the 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, keep it in a closed box.
- Lifespan: 10 years or more with proper care. Signs of wear: ingrained greasy stains, loss of elasticity, or permanent deformation.
Complete technical sheet
| Brand | Silikomart (Italy) |
| Shape | Leaves and Flowers |
| Number of cavities | 15 |
| Capacity per cavity | 6 mL |
| Total capacity | 90 mL |
| Cavity dimensions | 2.5 cm × 2 cm × 1 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 6 mL each. With one molding session, you can therefore make 15 chocolates. For professional batch production, it is common to use 3 to 5 identical molds simultaneously.
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 surface of the chocolate.
Why does my chocolate turn gray after crystallization?
Blooming 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 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.
Good to know: 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 when it comes into contact with the tempered chocolate.
Learn more
Complete your chocolate project with our Valrhona selection: Ivoire 35% 250g, Inspiration Yuzu 250g, Dulcey 35% Blond 250g, or browse the Valrhona chocolate collection at Patissland. Also discover the other Silikomart chocolate molds in the range: Fantaisie, Tartufino, Choco Drop, or the entire Chocolate Equipment & 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.
