Silikomart Chocolate Mold
Chocolate Mold - Choco Biscuits
The round biscuit shape, ideal for your first chocolate project, with easy unmolding guaranteed.
This Silikomart chocolate mold is designed to make 10 round biscuit-shaped chocolates. The flexible food-grade silicone allows effortless unmolding without the risk of breakage.
Total capacity: 100 mL. Cavity dimensions: 3 cm × 3 cm × 1 cm. Oven-, refrigerator-, and freezer-safe (temperatures: -60 °C to 230 °C).
Technical specifications
10
Cavities
10 mL per cavity
100 mL
Total capacity
Equivalent to 130 g of chocolate
Silicone
Material
Easy unmolding
1“How much chocolate?” calculator
Required volume100 mL
Quantity of melted chocolate132 g
Amount to buy (15% tempering allowance)150 g
Tip: Tempering naturally wastes 10 to 15% of the chocolate (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
Our selection of couverture chocolate for signature biscuit pralines, 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) |
|---|---|---|---|
| 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. Express tempering without a complex curve.
5Signature recipes for this mold
Two creative Patissland ideas designed for this biscuit mold. Ingredients selected from our Valrhona range.
Caramelia Choco Biscuits
SignatureCaramelia 36% molding for a caramelized biscuit effect. Hazelnut spread filling for a crisp chocolate cookie.
Hazelnut SpreadDulcey Biscuit Chips
Gourmet variation35% blond Dulcey shell with 52% dark chocolate chips filling. A miniature cookie effect with contrasting flavors and textures.
6Make your mold last 10 years
A Silikomart mold is a long-lasting 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.
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, 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 information
| Brand | Silikomart (Italy) |
| Shape | Biscuit |
| Number of cavities | 10 |
| Capacity per cavity | 10 mL |
| Total capacity | 100 mL |
| Cavity dimensions | 3 cm × 3 cm × 1 cm |
| Material | Food-grade silicone |
| Thermal 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 10 cavities of approximately 10 mL each. With one molding, you can therefore make 10 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 create greasy marks on the chocolate's surface.
Why does my chocolate turn white after crystallization?
Whitening (bloom) indicates failed tempering: either the chocolate was melted too hot (above 55 °C), or cooling was insufficient. The flavor is not affected, but the shine and snap are lost. Remelting and retempering will correct the defect.
Is this mold suitable for a first chocolate project?
Yes, it is the most accessible format in the chocolate mold range: wide, shallow cavities (1 cm), with no thin sections or fragile details, making it easy to unmold even with imperfect tempering.
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 on the first try, 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 tempered chocolate.
Take it further
Complete your chocolate project with our Valrhona selection: Caramelia 36% Caramel 250g, Hazelnut Spread, Dulcey 35% Blond 250g, or browse the Valrhona chocolate collection and the Chocolate Tools & 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.
