Silikomart Chocolate Mold
Chocolate Mold - WINTER BALL
Create your Christmas bauble chocolates with this Silikomart silicone mold.
This Silikomart chocolate mold is designed to make 8 Christmas bauble-shaped chocolates. The flexible food-grade silicone allows effortless unmolding without the risk of breakage.
Total capacity: 120 mL. Cavity dimensions: 4 cm × 4 cm. Oven-, refrigerator-, and freezer-safe (temperatures: -60 °C to 230 °C).
Technical specifications
8
Cavities
15 mL per cavity
120 mL
Total capacity
Equivalent to 156 g of chocolate
Silicone
Material
Easy unmolding
1Calculator "How much chocolate?"
Required volume120 mL
Melted chocolate quantity158 g
Amount to buy (15% tempering allowance)180 g
Tip: Tempering naturally wastes 10–15% of the chocolate (residue in the bowl and on the spatula). Always allow for a little more than the exact quantity.
2Required skill level and preparation time
3Recommended chocolate for this mold
Our selection of couverture chocolate for signature filled spheres, perfectly suited to precision molding.
4Quick tempering - the 3 curves
Tempering crystallizes the cocoa butter into a stable form. Without tempering, chocolate turns dull, does not shine, and will not unmold properly.
| Chocolate | 1. Melting | 2. Cooling | 3. Reheating (working) |
|---|---|---|---|
| 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 |
Tip: To simplify the process, use the “Mycryo” method (Valrhona powdered cocoa butter): melt to 40–45 °C, add 1% Mycryo at 34–35 °C, and mix. Quick tempering without a complex curve.
5Signature recipes for this mold
Two creative ideas by Patissland, designed for filled sphere molds. Ingredients selected from our Valrhona range.
Surprise Christmas Baubles
SignatureCaraïbe 66% shell, filled with small Dulcey chocolates and crunchy pearls. Break open the sphere to reveal the contents, homemade Kinder-style.
Dessert Show Sphere
Gourmet variationIvoire 35% sphere served on a plated dessert, melted with hot chocolate poured tableside. A wow effect for restaurant or reception service.
6Make your mold last 10 years
A Silikomart mold is a durable investment. Here is how to preserve its qualities over the years.
Wash with warm soapy water and dry. No need to grease: Silikomart silicone is naturally nonstick.
Warm water and mild soap, or dishwasher-safe (top rack). Avoid abrasive sponges, which weaken the silicone.
Store flat or rolled without tight creases, away from direct heat and dust. Ideally, keep it in a closed box.
10 years or more with proper care. Signs of wear: embedded greasy stains, loss of elasticity, and permanent deformation.
Complete technical specifications
| Brand | Silikomart (Italy) |
| Shape | Christmas Bauble |
| Number of cavities | 8 |
| Capacity per cavity | 15 mL |
| Total capacity | 120 mL |
| Cavity dimensions | 4 cm × 4 cm |
| Material | Food-grade silicone |
| Heat resistance | -60 °C to 230 °C |
| Compatible with | Oven, refrigerator, freezer, dishwasher |
| BPA-free | Yes |
Frequently asked questions
How many chocolates can I make at once?
This mold has 8 cavities of approximately 15 mL each. With a single molding, you can therefore make 8 chocolates. For professional batch production, it is common to use 3–5 identical molds in parallel.
Do I need to grease the silicone mold before use?
No. Silikomart silicone is naturally nonstick. Properly tempered chocolate is enough for perfect unmolding. Greasing would leave greasy marks on the chocolate's surface.
Why does my chocolate turn white after crystallization?
Whitening (bloom) indicates failed tempering: either the chocolate was melted too hot (>55 °C), or cooling was insufficient. The flavor is not affected, but the shine and snap are lost. Re-melting and retempering corrects the issue.
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 can I achieve a mirror finish on the chocolates?
Three keys: (1) precise tempering at the temperatures in the table above, (2) a perfectly clean and dry mold, and (3) crystallization at a stable room temperature (18–20 °C), not in the refrigerator (condensation creates spots).
Please note: For perfect unmolding the first time, keep your mold flat at room temperature before use. A mold that is too cold (coming from a cool cupboard) creates thermal shock with the tempered chocolate.
In the Silikomart chocolate mold range
This sphere mold complements Patissland's collection of seasonal chocolate molds: Skull for Halloween, Monamour and My Love for Valentine's Day, or the egg molds for Easter. All share the same food-grade silicone, from -60 °C to 230 °C.
To go further
Complete your chocolate project with our Valrhona selection: Caraïbe 66% 250g, Dulcey 35% Blond 250g, Ivoire 35% 250g, or browse the Patissland Valrhona chocolate collection. Also see the Christmas selection, the Equipment & Chocolate Molds collection, or the full Silikomart range.
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.
