Silikomart Chocolate Mold
Chocolate mold - Rose
The signature mold for open rose-shaped pralines, with detailed, realistic petals.
This Silikomart chocolate mold is designed to make 15 chocolates in the shape of an open rose with detailed petals. The flexible food-grade silicone allows for effortless release without risk of breakage.
Total capacity: 105 mL. Cavity dimensions: 2.5 cm × 1.5 cm. Oven, refrigerator and freezer safe (temperatures: -60 °C to 230 °C).
Technical specifications
- Cavities
- 15
- 7 mL per cavity
- Total capacity
- 105 mL
- That’s 136 g of chocolate
- Material
- Silicone
- Easy release
Quantity guide
Example for reference, based on the parameters below. Adjust the quantity to suit your project.
| Chocolate type | Dark chocolate |
|---|---|
| Number of pieces | 15 (1 full mold) |
| Required volume | 105 mL |
| Amount of melted chocolate | 138 g |
| Amount to buy (15% tempering allowance) | 150 g |
Tip: Tempering naturally wastes 10 to 15% of the chocolate (residue in the bowl and on the spatula). Always allow a little extra beyond the exact amount needed.
Skill level and preparation time
Level
Advanced
Careful tempering recommended, with careful release of the petals
Active time
35 min
Tempering, molding and scraping
Crystallization
2 h
At room temperature, away from moisture
Chocolate recommended for this mold
The natural pink of Raspberry Inspiration complements the mold’s shape without added coloring: our pick for signature chocolate roses.
Quick tempering: the 3 temperature curves
Tempering crystallizes the cocoa butter into a stable form. Without tempering, chocolate turns white, lacks shine, and does not release from the mold 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 from Patissland, designed for this rose mold. Ingredients selected from our Valrhona range.
Natural Raspberry Roses
SignatureEntirely molded with Raspberry Inspiration: the pink color comes solely from the fruit, with no added coloring. An edible bouquet for Mother’s Day or Valentine’s Day.
Key ingredients for this recipe
Raspberry Inspiration 250 g
17.99 €
Golden Dulcey Roses
Gourmet variationCaramelized blond Dulcey 35% shell, almond hazelnut praline filling. Natural golden hue and biscuit notes for richer-colored roses.
Make your mold last 10 years
A Silikomart mold is a long-lasting investment. Here’s how to preserve its quality over the years.
First use
Wash with warm, soapy water and dry. No greasing needed: Silikomart silicone is naturally nonstick.
Routine cleaning
Warm water and mild soap, or dishwasher (top rack). Avoid abrasive sponges, which can damage the silicone.
Storage
Store flat or rolled without tight folds, away from direct heat and dust. Ideally, keep in a closed box.
Lifespan
10 years or more with proper care. Signs of wear: stubborn greasy stains, loss of elasticity, permanent deformation.
Full technical specifications
| Brand | Silikomart (Italy) |
|---|---|
| Shape | Pink |
| Number of cavities | 15 |
| Capacity per cavity | 7 mL |
| Total capacity | 105 mL |
| Cavity dimensions | 2.5 cm × 1.5 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 15 cavities of approximately 7 mL each. So, you can make 15 chocolates in one batch. 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 non-stick. Tempering your chocolate correctly is enough for perfect unmolding. Greasing it would leave greasy marks on the surface of the chocolate.
Why does my chocolate develop a bloom after crystallizing?
Blooming indicates failed tempering: either the chocolate was melted at too high a temperature (over 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.
How can I create a natural color gradient on the petals?
Spray a thin layer of colored cocoa butter (velvet spray) onto the clean, dry mold before pouring, focusing on the edges of the petals. Let it crystallize for 2 to 3 minutes before pouring the tempered chocolate over it.
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.
Additional resources
Complete your chocolate project with our Valrhona selection: Inspiration Raspberry 250 g, Dulcey 35% Blond 250 g, Choco Flower Chocolate Mold, or browse the Valrhona chocolate collection and 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.
