Silikomart Chocolate Mold
Chocolate Mold - Abc Choco
All 26 letters of the alphabet on one sheet, for composing a name or word in chocolate.
This Silikomart chocolate mold is designed to make all 26 letters of the alphabet in chocolate, a complete A-to-Z sheet. The flexible food-grade silicone makes unmolding effortless, without risk of breakage.
Total capacity: 117 mL. Cavity dimensions: 2.5 cm × 2 cm × 1 cm. Oven, refrigerator, and freezer safe (temperatures: -60 °C to 230 °C).
Technical specifications
- Cavities
- 26
- 4.5 mL per cavity
- Total capacity
- 117 mL
- That's 152 g of chocolate
- Material
- Silicone
- Easy unmolding
Quantity guide
Illustrative example based on the parameters below. Adjust the amount to suit your project.
| Type of chocolate | Dark chocolate |
|---|---|
| Number of pieces | 26 (1 full mold) |
| Required volume | 117 mL |
| Amount of melted chocolate | 154 g |
| Amount to buy (15% tempering allowance) | 170 g |
Tip: Tempering naturally wastes 10 to 15% of the chocolate (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
Precision for the letters' fine strokes, careful unmolding
Active time
40 min
Tempering, molding and scraping
Crystallization
2 h
At room temperature, away from humidity
Chocolate recommended for this mold
The intense 66% Caraïbe for crisp, high-contrast lettering that is easy to read on a cake topping or gift box.
Quick tempering: the 3 curves
Tempering crystallizes cocoa butter into a stable form. Without tempering, chocolate turns white, loses its shine, and does not unmold properly.
| Chocolate | 1. Melting | 2. Cooling | 3. Reheat (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 |
Signature recipes for this mold
Two creative ideas from Patissland, designed for this alphabet letter mold. Ingredients selected from our Valrhona range.
Personalized Dark Chocolate Message
SignatureCreate names, affectionate words, or logos with the alphabet mold and Caraïbe 66%. Ideal for cake toppings or personalized gift boxes.
Key ingredients for this recipe
Caraïbe 66% 250 g
12.99 €
Multi-Flavor Alphabet
A gourmet variationVary the natural colors: Inspiration Raspberry (red), Yuzu (yellow), Passion (orange) for a multicolored alphabet without artificial coloring.
Key ingredients for this recipe
Inspiration Raspberry 250 g
17.99 €
Inspiration Yuzu 250 g
17.99 €
Inspiration Passion 250 g
17.99 €
Make your mold last 10 years
A Silikomart mold is a 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 it: Silikomart silicone is naturally non-stick.
Routine 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 it in a closed box.
Lifespan
10 years or more with proper care. Signs of wear: ingrained grease stains, loss of elasticity, permanent deformation.
Full technical specifications
| Brand | Silikomart (Italy) |
|---|---|
| Shape | Alphabet letters (A to Z) |
| Number of cavities | 26 |
| Capacity per cavity | 4.5 mL |
| Total capacity | 117 mL |
| Cavity dimensions | 2.5 cm × 2 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
Your questions, our advice
How many chocolates can I make at once?
This mold has 26 cavities of about 4.5 mL each. So, one batch makes 26 chocolates. For professional production runs, it is 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 non-stick. Tempering your chocolate correctly is all you need for perfect release. Greasing the mold 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 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. Re-melting and re-tempering will fix the problem.
Do all 26 letters fit on a single sheet?
Yes, the complete alphabet from A to Z is spread across the 26 cavities of a single mold. To make a long word or several names in the same batch, plan on using 2 to 3 identical molds at once.
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 glossy than with tempered chocolate.
Additional resources
Complete your chocolate project with our Valrhona selection: Caraïbe 66% 250 g, Raspberry Inspiration 250 g, 123 Choco chocolate mold, or browse the Valrhona chocolate collection and the Chocolate Equipment & Molds collection, or the full Silikomart range.
To 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.
