Silikomart Chocolate Mold
Chocolate Mold - PRALINE
Make classic praline chocolates with this silicone mold by Silikomart.
This Silikomart chocolate mold is designed to make 15 classic praline-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 × 1.2 cm. Oven-, refrigerator-, and freezer-safe (temperatures: -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 produced
1 full mold
90 mL
Required volume
Melted chocolate
130 g
Amount to prepare
15% tempering allowance
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
Intermediate
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 classic pralines, perfectly suited to precision molding.
Recommended chocolate: Caraïbe 66% 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) |
| 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 at 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 classic praline mold, using ingredients selected from our Valrhona range.
Caraïbe-Crunchy Praline Chocolates Signature
Caraïbe 66% tempered chocolate, filled with crunchy almond and hazelnut praline. A chocolatier classic, balancing bitterness and crunch.
Key ingredients: Caraïbe 66% 250g (€12.99), 50% Crunchy Almond Hazelnut Praline (€15.99)
Caramelia Spread Praline Chocolates Indulgent variation
A 36% Caramelia shell with smooth caramel flavor and a hazelnut spread center. Comforting like a childhood snack, elevated to a gourmet level.
Key ingredients: Caramelia 36% Caramel 250g (€13.99), Hazelnut Spread (€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 it: Silikomart silicone is naturally nonstick.
- Routine cleaning: Use 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: embedded greasy stains, loss of elasticity, or permanent deformation.
Complete technical specifications
| Brand | Silikomart (Italy) |
| Shape | Classic Praline |
| Number of cavities | 15 |
| Capacity per cavity | 6 mL |
| Total capacity | 90 mL |
| Cavity dimensions | 2.5 cm × 2 cm × 1.2 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 a single molding session, you can therefore make 15 chocolates. For professional batch production, it is common to use 3 to 5 identical molds at the same time.
Should I 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 chocolate's surface.
Why does my chocolate turn gray after crystallization?
Bloom indicates unsuccessful 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. Melting and tempering again corrects the defect.
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 in the table above, a perfectly clean and dry mold, and stable crystallization at room temperature (18-20 °C), not in the refrigerator, where condensation creates spots.
Please note: For perfect unmolding the first time, keep your mold flat at room temperature before use. A mold that is too cold (coming from a cool cupboard) creates thermal shock when it comes into contact with the tempered chocolate.
Take it further
Complete your chocolate project with our Valrhona selection: Caraïbe 66% 250g, 50% Crunchy Almond Hazelnut Praline, Caramelia 36% Caramel 250g, or browse the Patissland Valrhona chocolate collection. Also discover the other Silikomart chocolate molds in the range: Cubo, Nature, Tartufino, 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.
