Silikomart Chocolate Mold
Chocolate mold - CR NE
Make skull-shaped chocolates with this silicone mold by Silikomart.
This Silikomart chocolate mold is designed to make 8 skull-shaped chocolates. The flexible food-grade silicone allows effortless release without risk of breakage.
Total capacity: 80 mL. Cavity dimensions: 3 cm × 2.5 cm × 2 cm. Oven, refrigerator, and freezer safe (temperature range: -60 °C to 230 °C).
Technical specifications
- Cavities
- 8
- 10 mL per cavity
- Total capacity
- 80 mL
- That’s 104 g of chocolate
- Material
- Silicone
- Easy release
Quantity guide
Indicative example based on the parameters below. Adjust the amount to suit your project.
| Type of chocolate | Dark chocolate |
|---|---|
| Number of pieces | 8 (1 full mold) |
| Required volume | 80 mL |
| Amount of melted chocolate | 105 g |
| Amount to buy (15% tempering allowance) | 120 g |
Tip: Tempering naturally wastes 10-15% of the chocolate (residue in the mixing bowl + on the spatula). Always allow a little more than the exact amount needed.
Required skill level and preparation time
Level
Advanced
Technical unmolding (joining 2 half-shells) or precise details
Active time
45 min
Tempering + molding + scraping
Crystallization
3 h
At room temperature, away from moisture
Recommended chocolate for this mold
Our selection of couverture chocolate for signature Halloween pralines, perfectly suited to precision molding.
Quick tempering - the 3 curves
Tempering crystallizes cocoa butter into a stable form. Without tempering, chocolate turns white, lacks shine, and won’t unmold properly.
| Chocolate | 1. Melting | 2. Cooling | 3. Reheat (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 |
Signature recipes for this mold
Two creative ideas by Patissland, designed for this Halloween praline mold. Ingredients selected from our Valrhona range.
Intense Guanaja Skulls
SignatureGuanaja 70% molding for intense black skulls. A striking graphic effect on a Halloween buffet, with no added decoration.
Key ingredients for this recipe
Guanaja 70% 250 g
12.99 €
Ivoire-Passion Skulls
Indulgent variationIvoire 35% ghost-white shell, Inspiration Passion filling (orange like a pumpkin). Pale orange skulls, bold and perfect for modern Halloween.
Make your mold last 10 years
A Silikomart mold is a lasting investment. Here’s how to preserve its qualities for years to come.
First use
Wash with warm, soapy water and dry. No need to grease: Silikomart silicone is naturally non-stick.
Regular cleaning
Warm water and mild soap, or 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: embedded greasy stains, loss of elasticity, permanent deformation.
Full technical specifications
| Brand | Silikomart (Italy) |
|---|---|
| Shape | Skull |
| Number of cavities | 8 |
| Capacity per cavity | 10 mL |
| Total capacity | 80 mL |
| Cavity dimensions | 3 cm × 2.5 cm × 2 cm |
| Material | Food-grade silicone |
| Temperature resistance | -60 °C to 230 °C |
| Compatible | Oven, refrigerator, freezer, dishwasher |
| BPA-free | Yes |
Frequently asked questions
Your questions, our advice
How many chocolates can I make at once?
This mold has 8 cavities of about 10 mL each. So one molding makes 8 chocolates. For professional batch production, it's common to use 3-5 identical molds at the same time.
Do I need to grease the silicone mold before use?
No. Silikomart silicone is naturally nonstick. Tempering your chocolate correctly is enough for a perfect release. Greasing it would leave greasy marks on the surface of the chocolate.
Why does my chocolate bloom after crystallization?
Blooming (fat bloom) indicates failed tempering: either the chocolate was melted too hot (>55 °C), or it wasn't cooled enough. The taste is unaffected, but the shine and snap are lost. Remelting and retempering will correct 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 do I achieve a mirror finish on chocolates?
Three keys: (1) precise tempering at the temperatures shown 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 causes spots).
Additional resources
Complete your chocolate project with our Valrhona selection: Guanaja 70% 250 g, Ivoire 35% 250 g, Inspiration Passion 250 g, or browse the Valrhona chocolate collection. Also see the selection of Chocolate Equipment & Molds or the full Silikomart range.
Explore further
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.
