Silikomart Chocolate Mold
Chocolate mold - WINTER BALL
Make your Christmas ball chocolates with this silicone mold by Silikomart.
This Silikomart chocolate mold is designed to make 8 Christmas ball-shaped chocolates. The flexible food-grade silicone allows effortless unmolding with no risk of breakage.
Total capacity: 120 mL. Cavity dimensions: 4 cm × 4 cm. Oven, refrigerator, and freezer safe (temperature range: -60 °C to 230 °C).
Technical specifications
- Cavities
- 8
- 15 mL per cavity
- Total capacity
- 120 mL
- That’s 156 g of chocolate
- Material
- Silicone
- Easy to unmold
Quantity guide
Illustrative example based on the parameters below. Adjust the amount to suit your project.
| Type of chocolate | Dark chocolate |
|---|---|
| Number of pieces | 8 (1 full mold) |
| Required volume | 120 mL |
| Amount of melted chocolate | 158 g |
| Amount to buy (15% tempering allowance) | 180 g |
Tip: Tempering naturally wastes 10-15% of the chocolate (residue in the mixing 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
50 min
Tempering + molding + scraping
Crystallization
3 h
At room temperature, away from moisture
Chocolate recommended for this mold
Our selection of couverture chocolate for signature filled spheres, perfectly suited to precision molding.
Quick tempering - the 3 curves
Tempering crystallizes the cocoa butter into a stable form. Without tempering, chocolate turns whitish, 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 filled-sphere mold. Ingredients selected from our Valrhona range.
Surprise Christmas Balls
SignatureCaraïbe 66% shell, filled with small Dulcey chocolates and crunchy pearls. A sphere to crack open and reveal the contents, like homemade Kinder®.
Show Dessert Sphere
Indulgent variationIvoire 35% sphere served on a dessert plate, to be melted with hot chocolate poured tableside. A wow effect for restaurant service or receptions.
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 in warm soapy water and dry. No need to grease: Silikomart silicone is naturally non-stick.
Routine washing
Warm water and mild soap, or dishwasher (top rack). Avoid abrasive sponges, which can damage 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: ingrained greasy stains, loss of elasticity, permanent deformation.
Complete technical specifications
| Brand | Silikomart (Italy) |
|---|---|
| Shape | Christmas ball |
| Number of cavities | 8 |
| Capacity per cavity | 15 mL |
| Total capacity | 120 mL |
| Cavity dimensions | 4 cm × 4 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 tips
How many chocolates can I make at once?
This mold has 8 cavities of approximately 15 mL each. One molding therefore makes 8 chocolates. For professional batch production, it is common to use 3-5 identical molds at a time.
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 bloom after crystallization?
Blooming indicates unsuccessful tempering: either the chocolate was melted too hot (>55 °C), or it was not 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 I get 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).
In the Silikomart chocolate mold range
This sphere mold completes Patissland's collection of seasonal chocolate molds: Skull for Halloween, Monamour and My Love for Valentine's Day, or the Easter egg molds. They all share the same food-grade silicone, suitable for temperatures from -60 °C to 230 °C.
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 Christmas selection, the Chocolate Equipment & Molds collection, 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.
