Silikomart - Chocolate Mold
Chocolate mold - Mr Ginger
Make gingerbread man chocolates with this silicone mold by Silikomart.
This Silikomart chocolate mold is designed to make 12 gingerbread man-shaped chocolates. The flexible food-grade silicone allows effortless unmolding without risk of breakage.
Total capacity: 108 ml. Cavity dimensions: 3.5 cm × 3 cm × 1 cm. Oven-, refrigerator-, and freezer-safe (resistant from -60°C to 230°C).
Technical specifications
12
Cavities
9 ml per cavity
108 ml
Total capacity
That is 140 g of chocolate
Silicone
Material
Easy unmolding
Required skill level and preparation time
Intermediate
Level
Recommended controlled tempering, careful unmolding
40 min
Active time
Tempering, molding, scraping
2 h
Crystallization
At room temperature, away from humidity
Quantity of chocolate required (full mold)
| Required volume | 108 ml |
| Melted chocolate quantity | 142 g |
| To purchase (15% tempering allowance) | 160 g |
Advice: tempering naturally wastes 10 to 15% of the chocolate (residue in the bowl and on the spatula). Always plan for slightly more than the exact amount.
Tempering chocolate for this mold
Tempering crystallizes the cocoa butter into a stable form. Without tempering, chocolate develops a bloom, loses its shine, and does not release from the mold properly.
| Dark 60–72% | Melting 50–55°C, cooling 28–29°C, working 31–32°C |
| Milk 30–40% | Melting 45–50°C, cooling 27–28°C, working 29–30°C |
| White / Inspiration | Melting 40–45°C, cooling 26–27°C, working 28–29°C |
Tip: to simplify the process, use the Mycryo method (Valrhona powdered cocoa butter): melt at 40–45°C, add 1% Mycryo at 34–35°C, and mix. Quick tempering without a complex curve.
Gourmet suggestions
Recommended chocolate for this mold: Caramelia 36% Caramel 250 g (Valrhona), for signature Christmas pralines, suitable for precision molding.
- Caramelia Strawberry Christmas Trees: Caramelia 36% milk caramel shell, Strawberry Inspiration filling. The fruit’s natural pink color is perfect for a trendy Christmas table. Ingredients: Caramelia 36% Caramel 250 g, Strawberry Inspiration 250 g.
- Ivoire-Yuzu Snowflakes: 35% Ivoire white chocolate couverture, Inspiration Yuzu filling. The winter citrus fruit yuzu brings a refreshing lift to white chocolate for fresh-tasting snowflakes. Ingredients: 35% Ivoire White 250 g, Inspiration Yuzu 250 g.
Make your mold last ten years
A Silikomart mold is a lasting investment. Here’s how to preserve its qualities over the years.
- First use: wash with warm soapy water and dry. No need to grease it; Silikomart silicone is naturally non-stick.
- Routine cleaning: lukewarm water and mild soap, or dishwasher (top rack). Avoid abrasive sponges, which can weaken the silicone.
- Storage: store flat or rolled without tight creases, away from direct heat and dust, ideally in a closed box.
- Service life: 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 | Gingerbread Man |
| Number of cavities | 12 |
| Capacity per cavity | 9 ml |
| Total capacity | 108 ml |
| Cavity dimensions | 3.5 cm × 3 cm × 1 cm |
| Material | Food-grade silicone |
| Temperature resistance | -60 °C to 230 °C |
| Compatible | Oven, refrigerator, freezer, dishwasher |
| BPA-free | Yes |
Frequently asked questions
How many chocolates can I make at once?
This mold has 12 cavities of approximately 9 ml each. With one molding, you can therefore make 12 chocolates. For professional batch production, 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. Properly tempering your chocolate is enough for perfect release. Greasing would create greasy marks on the chocolate’s surface.
Why does my chocolate develop bloom after crystallization?
Bloom indicates failed tempering: either the chocolate was melted too hot (above 55 °C), or the cooling was insufficient. The taste is not affected, but the shine and snap are lost. Re-melting and re-tempering corrects the issue.
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 can 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.
Note: for perfect unmolding on the first try, keep your mold flat at room temperature before use. A mold that is too cold, taken from the refrigerator or a cool cupboard, creates thermal shock when it comes into contact with tempered chocolate.
To take it further
Also discover Choco Winter Chocolate Mold, Nutcracker Chocolate Mold among our Silikomart Christmas chocolate molds. Recommended couverture chocolates: Caramelia 36% Caramel 250 g, Inspiration Strawberry 250 g, Ivoire 35% White 250 g. Browse Chocolate Equipment & Molds, the Silikomart collection, or our Christmas selection.
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.
