Silikomart Chocolate Mold
Chocolate Mold - Choco Uovo
Make 3D Easter egg chocolates with this silicone mold by Silikomart.
This Silikomart chocolate mold is designed to make 2 chocolates in the shape of 3D Easter eggs. The flexible food-grade silicone allows for easy 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
- Cavities
- 2
- 200 mL per cavity
- Total capacity
- 400 mL
- That is 520 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 | 2 (1 complete mold) |
| Required volume | 400 mL |
| Amount of melted chocolate | 528 g |
| To buy (15% tempering allowance) | 600 g |
Tip: Tempering naturally wastes 10-15% of the material (residue in the bowl and 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
60 min
Tempering + molding + scraping
Crystallization
4 h
At room temperature, away from moisture
Recommended chocolate for this mold
Our selection of couverture chocolate for signature Easter 3D eggs, perfectly suited to precision molding.
Quick tempering - the 3 temperature curves
Tempering crystallizes 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. 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 Easter 3D egg mold. Ingredients selected from our Valrhona range.
Filled Caraïbe 3D Egg
SignatureTemper the Caraïbe 66%, mold 2 egg halves, and join them using a heated blade. Fill with small Dulcey chocolates before closing for a surprise effect.
Two-Tone 3D Egg
Gourmet variationWhite Ivoire 35% shell, marbled with Raspberry Inspiration (pink) and Yuzu Inspiration (yellow). An artistic effect for an exceptional Easter table.
Key ingredients for this recipe
Ivoire 35% 250 g
12.99 €
Raspberry Inspiration 250 g
17.99 €
Yuzu Inspiration 250 g
17.99 €
Make your mold last 10 years
A Silikomart mold is a long-lasting investment. Here’s how to preserve its qualities over the years.
First use
Wash with warm soapy water and dry. No need to grease it: 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
Flat or rolled without tight folds, away from direct heat and dust. Ideally in a closed box.
Lifespan
10 years or more with proper care. Signs of wear: ingrained greasy stains, loss of elasticity, permanent deformation.
Complete technical specifications
| 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 |
| 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 2 cavities of about 200 mL each. One molding therefore makes 2 chocolates. For professional batch production, it's common to use 3-5 identical molds at once.
Do I need to grease the silicone mold before use?
No. Silikomart silicone is naturally non-stick. Tempering your chocolate correctly is enough for perfect release. Greasing the mold would leave greasy marks on the chocolate's surface.
Why does my chocolate develop a whitish coating after crystallization?
Blooming indicates failed tempering: either the chocolate was melted at too high a temperature (>55 °C), or it wasn't cooled enough. The taste is unaffected, but the shine and snap are lost. Remelting and retempering will fix the problem.
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 you achieve a mirror finish on chocolates?
Three essentials: (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).
Choosing the right Easter egg mold
Choco Uovo mold for 2 large 3D Easter eggs in flexible silicone (joining 2 half-shells). For an egg of the same volume but with a rigid, mirror-gloss shell, see the PET Egg mold. To make lots of 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.
Additional resources
Complete your chocolate project with our Valrhona selection: Caraïbe 66% 250 g, Dulcey 35% Blond 250 g, Ivoire 35% 250 g, or browse the Valrhona chocolate collection at Patissland. Also see the Easter collection, the Chocolate Equipment & Molds selection, 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.
