Silikomart Chocolate Mold
Chocolate Mold - Whimsical
Make assorted-shape chocolates with this silicone mold by Silikomart.
This Silikomart chocolate mold is designed to make 12 assorted-shape chocolates. The flexible, food-grade silicone allows easy release with no risk of breakage.
Total capacity: 98 mL. Cavity dimensions: 2.5 cm × 2.5 cm × 1.5 cm. Oven, refrigerator, and freezer safe (temperatures: -60 °C to 230 °C).
Technical specifications
- Cavities
- 12
- 8 mL per cavity
- Total capacity
- 98 mL
- That's 127 g of chocolate
- Material
- Silicone
- Easy release
How much chocolate for a full mold?
- Pieces produced
- 12
- 1 full mold
- Required volume
- 98 mL
- Melted chocolate
- What you'll need
- 140 g
- 15% tempering allowance
For half a mold (6 pieces): use about half these quantities. For multiple molds, multiply these amounts by the number of molds used at the same time.
Required skill level and preparation time
- Level
- Advanced
- Careful tempering recommended, take care when unmolding
- Active time
- 35 min
- Tempering, molding, scraping
- Crystallization
- 2 h
- At room temperature, away from moisture
Recommended chocolate for this mold
Our selection of Valrhona couverture chocolate for signature whimsical pralines, perfectly suited to precision molding.
Recommended chocolate: Dulcey 35% Blond 250 g (€12.99)
Quick tempering, the 3 temperature curves
Tempering crystallizes the cocoa butter into a stable form. Without tempering, chocolate turns white, loses its shine, and doesn't release from the mold properly.
| Chocolate | 1. Melt 2. Cool 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 whimsical praline mold, using carefully selected ingredients from our Valrhona range.
4 Inspirations Assortment Signature
Use the 4 Inspirations (Raspberry, Strawberry, Passion Fruit, Yuzu) for naturally colorful pralines. Colorful signature gift set.
Key ingredients: Raspberry Inspiration 250 g (€17.99), Strawberry Inspiration 250 g (€17.99), Passion Fruit Inspiration 250 g (€17.99), Yuzu Inspiration 250 g (€17.99)
Origins Cocoa Assortment A gourmet variation
Create a selection with Manjari 64% (Madagascar), Caraïbe 66% (Mexican blend) and Guanaja 70% (intense). Discover Valrhona’s cocoa-growing regions in every bite.
Key ingredients: Manjari 64% 250 g (€13.99), Caraïbe 66% 250 g (€12.99), Guanaja 70% 250 g (€12.99)
Make your mold last ten years
A Silikomart mold is a durable investment. Here’s how to preserve its quality over the years.
- First use: Wash with warm, soapy water and dry. No need to grease: Silikomart silicone is naturally non-stick.
- Regular 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 creases, away from direct heat and dust. Ideally, keep 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 | Assorted shapes |
| Number of cavities | 12 |
| Capacity per cavity | 8 mL |
| Total capacity | 98 mL |
| Cavity dimensions | 2.5 cm × 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 12 cavities of about 8 mL each. So you can make 12 chocolates in a single batch. For professional production runs, it is common to use 3 to 5 identical molds in parallel.
Should I grease the silicone mold before use?
No. Silikomart silicone is naturally non-stick. Tempering your chocolate correctly is enough for perfect unmolding. Greasing would leave greasy marks on the chocolate’s surface.
Why does my chocolate bloom after crystallization?
Blooming (fat bloom) indicates improper tempering: either the chocolate was overheated (above 55°C) or it was not cooled enough. The taste is unaffected, but the shine and snap are lost. Remelting and retempering fixes the issue.
Can I use Candy Melts or Déco 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 you achieve a mirror finish on chocolates?
Three keys: precise tempering at the temperatures shown in the table above, a perfectly clean and dry mold, and crystallization at a stable room temperature (18-20 °C), not in the refrigerator, where condensation can cause spots.
Additional resources
Complete your chocolate project with our Valrhona selection: Dulcey 35% Blond 250 g, Inspiration Raspberry 250 g, Inspiration Strawberry 250 g, or browse the Valrhona chocolate collection at Patissland. Discover other Silikomart chocolate molds in the range too: Cubo, Nature, Tartufino, or the entire Chocolate Equipment & Molds section and the Silikomart collection.
Take it 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.
