Silikomart Chocolate Mold
Chocolate Mold - Bar
Create one full rectangular chocolate bar with this Silikomart silicone mold.
This Silikomart chocolate mold is designed to make 1 chocolate in the shape of a rectangular bar. The flexible food-grade silicone allows effortless unmolding without the risk of breakage.
Total capacity: 91 mL. Cavity dimensions: 16 cm × 8 cm × 0.7 cm. Oven, refrigerator, and freezer safe (temperatures: -60 °C to 230 °C).
Technical specifications
1
Cavities
91 mL per cavity
91 mL
Total capacity
Equivalent to 118 g of chocolate
Silicone
Material
Easy unmolding
How much chocolate for a full mold?
1
Pieces produced
1 full mold
91 mL
Required volume
Melted chocolate
130 g
Amount to prepare
15% tempering margin
For half a bar: use approximately half these quantities. For several molds, multiply these values by the number of molds used at the same time.
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
Beginner
Skill level
Easy unmolding, no joining, ideal for a first attempt
25 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 bars, perfectly suited to precision molding.
Recommended chocolate: Manjari 64% 250g (€13.99)
Quick tempering: the 3 curves
Tempering crystallizes cocoa butter into a stable form. Without tempering, chocolate turns white, lacks shine, and does not unmold properly.
| Chocolate | 1. Melting 2. Cooling 3. Reheating (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 |
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 full-bar molds, using ingredients selected from our Valrhona range.
Manjari Nib Bar Signature
Melted Manjari 64%, sprinkled with milk chocolate chips and roasted almonds. A homemade chocolatier-style bar, perfect as a gift.
Key ingredients: Manjari 64% 250g (€13.99), Milk Chocolate Chips 32% 250g (€12.99)
Raspberry Inspiration Bar Gourmet variation
Bar made entirely with Inspiration Raspberry, topped with crunchy raspberry pearls. A naturally pink bar, with no coloring.
Key ingredients: Inspiration Raspberry 250g (€17.99)
Make your mold last ten years
A Silikomart mold is a long-lasting investment. Here is how to preserve its qualities over the years.
- First use: Wash with warm soapy water and dry. No need to grease: Silikomart silicone is naturally nonstick.
- Regular cleaning: 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 folds, 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, and permanent deformation.
Complete technical specifications
| Brand | Silikomart (Italy) |
| Shape | Rectangular Bar |
| Number of cavities | 1 |
| Capacity per cavity | 91 mL |
| Total capacity | 91 mL |
| Cavity dimensions | 16 cm × 8 cm × 0.7 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 1 cavity of approximately 91 mL. With a single molding, you can therefore make 1 chocolate. For professional batch production, it is common to use 3 to 5 identical molds at the same time.
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 leave 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 the cooling was insufficient. The taste is not affected, but the shine and snap are lost. Remelting and tempering again corrects 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 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 on the first attempt, keep your mold flat at room temperature before use. A mold that is too cold (taken from a cool cupboard) creates thermal shock with the tempered chocolate.
Take it further
Complete your chocolate project with our Valrhona selection: Manjari 64% 250g, Milk Chocolate Chips 32% 250g, Inspiration Raspberry 250g, or browse the Patissland Valrhona chocolate collection. Also discover the other Silikomart chocolate molds in the range: My Snack, Choco Spoon, Cubo, or the entire Chocolate Equipment & Molds department and 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.
