Silikomart - Chocolate Mold
Chocolate Mold - Nutcracker
Make nutcracker chocolates with this silicone mold by Silikomart.
This Silikomart chocolate mold is designed to make 6 nutcracker-shaped chocolates. The flexible, food-grade silicone allows for effortless demolding without risk of breakage.
Total capacity: 96 ml. Cavity dimensions: 5 cm × 2 cm × 1.2 cm. Oven, refrigerator, and freezer safe (temperature resistance from -60 °C to 230 °C).
Technical specifications
- Cavities
- 6
- 16 ml per cavity
- Total capacity
- 96 ml
- That’s 124 g of chocolate
- Material
- Silicone
- Easy demolding
Required skill level and preparation time
- Level
- Advanced
- Technical demolding (joining 2 half-shells) or precise details
- Active time
- 45 min
- Tempering, molding, scraping
- Crystallization
- 3 h
- At room temperature, away from moisture
Amount of chocolate needed (full mold)
| Required volume | 96 ml |
|---|---|
| Amount of melted chocolate | 126 g |
| Amount to buy (15% tempering allowance) | 140 g |
Tempering chocolate for this mold
Tempering crystallizes the cocoa butter into a stable form. Without tempering, chocolate turns white, loses its 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 suggestions
Recommended chocolate for this mold: Caramelia 36% Caramel 250 g (Valrhona), for signature Christmas pralines, suitable for precision molding.
- Caramelia Strawberry Trees: Caramelia 36% milk caramel shell, Inspiration Strawberry filling. Natural pink color from the fruit, perfect for a trendy Christmas table. Ingredients: Caramelia 36% Caramel 250 g, Inspiration Strawberry 250 g.
- Ivory-Yuzu Snowflakes: 35% white chocolate tempering, Inspiration Yuzu filling. Winter citrus fruit Yuzu livens up white chocolate for refreshing snowflakes. Ingredients: Ivory 35% White 250 g, Inspiration Yuzu 250 g.
Make your mold last ten years
A Silikomart mold is a long-lasting investment. Here’s how to preserve its quality over the years.
- First use: wash in warm, soapy water and dry. No need to grease it; Silikomart silicone is naturally non-stick.
- Routine washing: warm water and mild soap, or dishwasher (top rack). Avoid abrasive sponges, which weaken the silicone.
- Storage: store flat or rolled without tight folds, 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.
Full technical specifications
| Brand | Silikomart (Italy) |
|---|---|
| Shape | Nutcracker |
| Number of cavities | 6 |
| Capacity per cavity | 16 ml |
| Total capacity | 96 ml |
| Cavity dimensions | 5 cm × 2 cm × 1.2 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 6 cavities of about 16 ml each. With one batch, you can make 6 chocolates. For professional batch production, it's common to use 3 to 5 identical molds at the same time.
Should I grease the silicone mold before use?
No. Silikomart silicone is naturally nonstick. 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 indicates failed 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 corrects the defect.
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.
How do I achieve a mirror finish on chocolates?
Three keys: precise tempering at the temperatures 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 causes spots.
Additional resources
Also discover Christmas Tree Chocolate Mold, Xmas Slim Chocolate Mold among our Silikomart Christmas chocolate molds. Recommended couverture chocolates: Caramelia 36% Caramel 250 g, Strawberry Inspiration 250 g, Ivoire 35% White 250 g. Browse Chocolate Equipment & 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.
