Silikomart Chocolate Mold
Chocolate Mold - 123 Choco
All 10 digits from 0 to 9 on one tray, for making a chocolate age or countdown.
This Silikomart chocolate mold is designed to make 10 chocolates shaped like the numbers 0 to 9. The flexible, food-grade silicone makes unmolding effortless and prevents breakage.
Total capacity: 124 mL. Cavity dimensions: 3 cm × 2.5 cm × 1.5 cm. Oven, refrigerator, and freezer safe (temperature range: -60 °C to 230 °C).
Technical specifications
- Cavities
- 10
- 12.4 mL per cavity
- Total capacity
- 124 mL
- That's 161 g of chocolate
- Material
- Silicone
- Easy release
Quantity guide
Indicative example corresponding to the parameters below. Adjust the quantity to suit your creation.
| Type of chocolate | Dark chocolate |
|---|---|
| Number of pieces | 10 (1 full mold) |
| Required volume | 124 mL |
| Amount of melted chocolate | 163 g |
| Amount to buy (15% tempering allowance) | 180 g |
Tip: Tempering naturally wastes 10 to 15% of the material (residue in the mixing bowl and on the spatula). Always prepare a little more than the exact amount needed.
Required skill level and preparation time
Level
Experienced
Precise number alignment and careful unmolding
Active time
40 min
Tempering, molding, and scraping
Crystallization
2 h
At room temperature, away from moisture
Recommended chocolate for this mold
Blond Dulcey 35%, naturally golden sand-colored, for creating a chocolate age without coloring.
Quick tempering: the 3 temperature curves
Tempering crystallizes cocoa butter into a stable form. Without tempering, chocolate turns white, loses its shine, and won't unmold properly.
| Chocolate | 1. Melting | 2. Cooling | 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 0-to-9 number mold. Ingredients selected from our Valrhona range.
Dulcey Birthday Numbers
SignatureCreate the age using blond Dulcey numbers. Naturally golden sand color, with a caramelized biscuit flavor. A signature cake topping for a birthday buffet.
Key ingredients for this recipe
Dulcey 35% Blond 250 g
12.99 €
Inspiration Countdown
Gourmet variationFor a homemade Advent calendar or wedding countdown: mold each number in a different Inspiration flavor (Raspberry, Passion, Yuzu).
Key ingredients for this recipe
Inspiration Raspberry 250 g
17.99 €
Inspiration Passion 250 g
17.99 €
Inspiration Yuzu 250 g
17.99 €
Make your mold last 10 years
A Silikomart mold is a long-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: Silikomart silicone is naturally nonstick.
Regular cleaning
Warm 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, store in a closed box.
Lifespan
10 years or more with proper care. Signs of wear: embedded grease stains, loss of elasticity, permanent deformation.
Full technical specifications
| Brand | Silikomart (Italy) |
|---|---|
| Shape | Digits 0 to 9 |
| Number of cavities | 10 |
| Capacity per cavity | 12.4 mL |
| Total capacity | 124 mL |
| Cavity dimensions | 3 cm × 2.5 cm × 1.5 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 10 cavities of approximately 12.4 mL each. So you can make 10 chocolates with a single casting. For professional batch production, it's 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 it would leave greasy marks on the chocolate's surface.
Why does my chocolate develop a white coating after crystallizing?
Blooming indicates unsuccessful tempering: either the chocolate was melted at too high a temperature (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 issue.
How can I keep the numbers aligned for a countdown or calendar?
Remove the 10 numbers from the mold, then arrange them in order flat on a tray, separated by parchment paper, before final assembly. Since the numbers 6 and 9 are identical when rotated 180 degrees, note the mold's original orientation to avoid mixing them up.
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.
Additional resources
Complete your chocolate project with our Valrhona selection: Dulcey 35% Blond 250 g, Inspiration Raspberry 250 g, Abc Choco Chocolate Mold, or browse the Valrhona chocolate collection and the Chocolate Equipment & Molds collection, or the full Silikomart range.
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.
