Silikomart - Chocolate Mold
Chocolate Mold - Xmas Slim
Make your fine Christmas chocolate bars with this silicone mold by Silikomart.
This Silikomart chocolate mold is designed to make 8 elongated Christmas bar-shaped chocolates. The flexible food-grade silicone allows for easy unmolding without the risk of breakage.
Total capacity: 120 ml. Cavity dimensions: 10 cm x 2 cm x 1 cm. Oven-, refrigerator-, and freezer-safe (temperature resistance from -60 °C to 230 °C).
Technical specifications
- Cavities
- 8
- 15 ml per cavity
- Total capacity
- 120 ml
- That is, 156 g of chocolate
- Material
- Silicone
- Easy to unmold
Skill level and preparation time
- Level
- Experienced
- Controlled tempering recommended, careful unmolding
- Active time
- 35 min
- Tempering, molding, scraping
- Crystallization
- 3 h
- At room temperature, away from humidity
Amount of chocolate needed (full mold)
| Required volume | 120 ml |
|---|---|
| Amount of melted chocolate | 158 g |
| Amount to buy (15% tempering allowance) | 180 g |
Tempering chocolate for this mold
Tempering crystallizes cocoa butter into a stable form. Without tempering, chocolate develops a white bloom, lacks shine, and does not unmold properly.
| Dark 60-72% | Melt at 50-55 °C, cool to 28-29 °C, work at 31-32 °C |
|---|---|
| Milk 30-40% | Melt at 45-50 °C, cool to 27-28 °C, work at 29-30 °C |
| White / Inspiration | Melt at 40-45 °C, cool to 26-27 °C, work at 28-29 °C |
Gourmet ideas
Recommended couverture chocolates for this mold, for signature Christmas chocolate bars and slabs suited to precision molding: Caramelia 36% Caramel 250 g, 52% Dark Chocolate Chips 250 g, 32% Milk Chocolate Chips 250 g.
- Christmas Caramelia Sprinkle Bars: temper 36% Caramelia caramel chocolate, then sprinkle with dark and milk chocolate chips before it sets. A homemade Christmas gift bar to put in a gift box. Ingredients: Caramelia 36% Caramel 250 g, 52% Dark Chocolate Chips 250 g, 32% Milk Chocolate Chips 250 g.
- Strawberry-Yuzu Inspiration Bars: layered Strawberry Inspiration (pink) and Yuzu Inspiration (yellow) for colorful, vibrant Christmas bars and an original gourmet gift. Ingredients: Strawberry Inspiration 250 g, Yuzu Inspiration 250 g.
Make your mold last ten years
A Silikomart mold is a lasting investment. Here's how to preserve its quality over the years.
- First use: wash with warm, soapy water and dry. No need to grease it; Silikomart silicone is naturally nonstick.
- 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 in a closed box.
- Lifespan: ten 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 bar |
| Number of cavities | 8 |
| Capacity per cavity | 15 ml |
| Total capacity | 120 ml |
| Cavity dimensions | 10 cm x 2 cm x 1 cm |
| Material | Food-grade silicone |
| Heat 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 8 cavities of about 15 ml each. So, one batch makes 8 chocolate bars. For professional production runs, 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. Tempering your chocolate correctly is all you need for perfect unmolding. Greasing the mold would leave greasy marks on the chocolate's surface.
Why does my chocolate develop a white bloom after crystallizing?
A white bloom (fat bloom) indicates that tempering went wrong: either the chocolate was heated too much (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.
Can I use Candy Melts instead of chocolate?
Yes. 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.
Why does crystallization take longer than with other molds?
The elongated shape and thickness of the bar (10 cm long) require about 3 hours to crystallize at room temperature, compared with 2 hours for smaller cavities. Do not shorten this time to preserve the bar's firmness and ensure easy unmolding.
Additional resources
Also discover the Christmas Tree Chocolate Mold, Christmas Trees Chocolate Mold and Christmas Chocolate Mold among our Silikomart Christmas chocolate molds. Recommended couverture chocolates: Caramelia 36% Caramel 250 g, Dark Chocolate Chips 52% 250 g, Milk Chocolate Chips 32% 250 g. Browse Chocolate Tools & Molds, the Silikomart collection or our Christmas selection.
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.
