Silikomart Chocolate Mold
Chocolate Mold - Egg
Make 140 mm egg-shaped chocolates with this rigid PET mold by Silikomart.
This Silikomart chocolate mold is designed to make 2 chocolates in the shape of a 140 mm egg. The clear rigid PET allows full visual control during molding.
Total capacity: 350 mL. Cavity dimensions: 14 cm × 9 cm. Oven-, refrigerator- and freezer-safe (temperature range: 0 °C to 60 °C).
Technical specifications
- Cavities
- 2
- 175 mL per cavity
- Total capacity
- 350 mL
- That is 455 g of chocolate
- Material
- Rigid PET
- Mirror shine
Quantity guide
Illustrative example corresponding to the parameters below. Adjust the quantity to suit your project.
| Type of chocolate | Dark chocolate |
|---|---|
| Number of pieces | 2 (1 complete mold) |
| Required volume | 350 mL |
| Amount of melted chocolate | 462 g |
| Amount to buy (15% tempering allowance) | 530 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
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 3D Easter eggs, perfectly suited to precision molding.
Quick tempering - the 3 curves
Tempering crystallizes cocoa butter into a stable form. Without tempering, chocolate turns white, loses its 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 3D Easter egg mold. Ingredients selected from our Valrhona range.
Filled Caraïbe 3D egg
SignatureTemper 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
A delicious variationIvoire 35% white chocolate shell, with marbled patterns in Inspiration Raspberry (pink) and Yuzu (yellow). An artistic effect for an exceptional Easter table.
Key ingredients for this recipe
Ivoire 35% 250 g
12.99 €
Inspiration Raspberry 250 g
17.99 €
Inspiration Yuzu 250 g
17.99 €
Make your mold last 10 years
A Silikomart mold is a lasting investment. Here’s how to preserve its qualities over the years.
Washing
Wash by hand with lukewarm water and mild soap. Dry gently with a soft cloth to avoid scratching the transparent PET.
Storage
Store flat in its original packaging, away from direct light and heat. PET can deform above 60 °C.
Avoid
Dishwasher, oven, freezing. Rigid PET cannot withstand extreme temperature changes.
Lifespan
5 to 10 years with occasional use, provided you avoid impacts that scratch the surface (loss of mirror shine).
Full technical specifications
| Brand | Silikomart (Italy) |
|---|---|
| Shape | 140 mm egg |
| Number of cavities | 2 |
| Capacity per cavity | 175 mL |
| Total capacity | 350 mL |
| Cavity dimensions | 14 cm × 9 cm |
| Material | Food-grade rigid PET |
| Temperature resistance | 0 °C to 60 °C |
| Compatible | Refrigerator, freezer |
| 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 175 mL each. With one molding, you can therefore make 2 chocolates. For professional batch production, it’s common to use 3-5 identical molds in parallel.
Why PET and not silicone?
Rigid PET is preferred for 3D Easter eggs: it gives a crisp mirror shine after unmolding and lets you visually check the mold (transparency). More flexible silicone is better suited to individual chocolates.
My chocolate turns white after crystallizing. Why?
Blooming (fat bloom) indicates improper tempering: either the chocolate was melted too hot (>55 °C) or it was not cooled enough. The taste is not affected, but the shine and snap are lost. Remelting and retempering corrects 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 glossy than with tempered chocolate.
How do you achieve a mirror finish on chocolates?
Three keys: (1) precise tempering at the temperatures 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
This egg mold uses a rigid, transparent PET shell rather than silicone: the material does not deform, allowing visual control of the molding process and a superior mirror finish, at the cost of a more limited temperature range (0 °C to 60 °C, not suitable for ovens or extreme cold). For a soft silicone egg mold with the same volume, see the Choco Uovo mold. To make many small eggs at once, see the Choco Egg mold. To decorate a mini egg, see the Choco Stamp E stamps or the Uovo 01 & Choco Stamp E complete 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.
Take it 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.
