Silikomart Chocolate Mold
Chocolate Mold - Cubo
Make your own cube-shaped chocolates with this silicone mold by Silikomart.
This Silikomart chocolate mold is designed to make 15 cube-shaped chocolates. Flexible food-grade silicone makes unmolding effortless, with no risk of breakage.
Total capacity: 150 mL. Cavity dimensions: 2 cm × 2 cm × 2 cm. Oven, refrigerator, and freezer safe (temperature range: -60 °C to 230 °C).
Technical specifications
- Cavities
- 15
- 10 mL per cavity
- Total capacity
- 150 mL
- That's 195 g of chocolate
- Material
- Silicone
- Easy to unmold
How much chocolate for a full mold?
- Pieces made
- 15
- 1 full mold
- Required volume
- 150 mL
- Melted chocolate
- What you'll need
- 220 g
- 15% tempering allowance
For half a mold (7 pieces): use about half these quantities. For multiple molds, multiply these amounts by the number of molds used at the same time.
Required skill level and preparation time
- Level
- Beginner
- Easy to unmold, no joining required, ideal for first-timers
- Active time
- 30 min
- Tempering, molding, scraping
- Crystallization
- 2 h
- At room temperature, away from moisture
Recommended chocolate for this mold
Our selection of Valrhona couverture chocolate for signature geometric pralines, perfectly suited to precision molding.
Recommended chocolate: Guanaja 70% 250 g (€12.99)
Quick tempering: the 3 curves
Tempering crystallizes the cocoa butter into a stable form. Without tempering, chocolate turns white, loses its shine, and does not release from the mold properly.
| Chocolate | 1. Melt 2. Cool 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 geometric praline mold, with ingredients selected from our Valrhona range.
Pure Guanaja 70% Cubes Signature
Temper the Guanaja, then make plain shells without filling. Pure 70% cacao in a minimalist cube: a coffee accompaniment or a chef's dessert.
Key ingredients: Guanaja 70% 250 g (€12.99)
Milk-Azelia Hazelnut Cubes Gourmet variation
Azelia 35% hazelnut milk chocolate shell, filled with almond hazelnut praline. Triple hazelnut for hazelnut lovers.
Key ingredients: Azelia 35% Hazelnut 250 g (€13.99), Almond Hazelnut Praline 50% (€15.99)
Make your mold last ten years
A Silikomart mold is a long-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: Silikomart silicone is naturally nonstick.
- Routine cleaning: Warm water and mild soap, or the dishwasher (top rack). Avoid abrasive sponges, which can weaken the silicone.
- Storage: Store flat or rolled without tight folds, 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 greasy stains, loss of elasticity, permanent deformation.
Complete technical specifications
| Brand | Silikomart (Italy) |
|---|---|
| Shape | Cube |
| Number of cavities | 15 |
| Capacity per cavity | 10 mL |
| Total capacity | 150 mL |
| Cavity dimensions | 2 cm × 2 cm × 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 15 cavities of approximately 10 mL each. So one batch makes 15 chocolates. For professional production runs, it is common to use 3 to 5 identical molds in parallel.
Do I need to grease the silicone mold before use?
No. Silikomart silicone is naturally nonstick. Properly tempering your chocolate is enough for perfect unmolding. Greasing the mold would leave greasy marks on the chocolate's surface.
Why does my chocolate develop a white bloom after crystallizing?
Chocolate bloom (fat bloom) 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 will fix the issue.
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 shiny than with tempered chocolate.
How do you 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
Complete your chocolate project with our Valrhona selection: Guanaja 70% 250 g, Azelia 35% Hazelnut 250 g, Almond Hazelnut Praline 50%, or browse the Valrhona chocolate collection at Patissland. Also discover other Silikomart chocolate molds in the range: Choco Drop, Fantasy, PRALINE, or the full Chocolate Equipment & Molds department and the Silikomart collection.
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.
