Silikomart - Chocolate Mold
Chocolate Mold - Mini Log
Make mini log-shaped chocolates with this silicone mold by Silikomart.
This Silikomart chocolate mold is designed to make 30 mini log-shaped chocolates. The flexible, food-grade silicone makes them easy to unmold without breaking.
Total capacity: 150 ml. Cavity dimensions: 3 cm × 1.5 cm × 1 cm. Oven, refrigerator, and freezer safe (temperature range: -60 °C to 230 °C).
Technical specifications
- Cavities
- 30
- 5 ml per cavity
- Total capacity
- 150 ml
- That is 195 g of chocolate
- Material
- Silicone
- Easy to unmold
Required skill level and preparation time
- Skill level
- Intermediate
- Recommended for those confident with tempering; unmold carefully
- Active time
- 35 min
- Tempering, molding, scraping
- Crystallization
- 2 h
- At room temperature, away from moisture
Amount of chocolate needed (full mold)
| Required volume | 150 ml |
|---|---|
| Melted chocolate quantity | 198 g |
| Amount to buy (15% tempering allowance) | 220 g |
Tempering chocolate for this mold
Tempering crystallizes the cocoa butter into a stable form. Without tempering, chocolate turns white, loses its shine, and does not unmold properly.
| Noir 60-72 % | Melt at 50-55 °C, cool to 28-29 °C, work at 31-32 °C |
|---|---|
| Milk 30-40% | Melt at 45-50 °C, cool to 27-28 °C, work at 29-30 °C |
| White / Inspiration | Melt at 40-45 °C, cool to 26-27 °C, work at 28-29 °C |
Delicious ideas
Recommended chocolate for this mold: Caramelia 36% Caramel 250 g (Valrhona), for signature mini logs, ideal for precision molding.
- Caramelia Praline Logs: 36% Caramelia caramel shell, filled with almond and hazelnut praline. A miniature Christmas log bite, without complicated pastry-making. Ingredients: Caramelia 36% Caramel 250 g, Almond Hazelnut Praline 50%.
- Dulcey-Red Berry Logs: 35% Blond Dulcey shell, filled with Strawberry Inspiration. Pink and gold logs for the holiday season. Ingredients: Dulcey 35% Blond 250 g, Strawberry Inspiration 250 g.
Make your mold last ten 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 in a closed box.
- Lifespan: 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 | Mini Log |
| Number of cavities | 30 |
| Capacity per cavity | 5 ml |
| Total capacity | 150 ml |
| Cavity dimensions | 3 cm × 1.5 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 30 cavities of approximately 5 ml each. So, with a single mold, you can make 30 chocolates. For professional batch production, 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. Tempering your chocolate correctly is all it takes for perfect unmolding. Greasing the mold would leave oily marks on the chocolate surface.
Why does my chocolate bloom after crystallizing?
Blooming indicates unsuccessful tempering: either the chocolate was melted too hot (over 55 °C) or it was not cooled enough. The flavor is unaffected, but the shine and snap are lost. Remelting and retempering will fix 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 glossy than with tempered chocolate.
How do 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.
Additional resources
Also discover the Frozen chocolate mold and Christmas tree chocolate mold among our Silikomart Christmas chocolate molds. Recommended couverture chocolates: Caramelia 36% Caramel 250 g, Almond Hazelnut Praline 50%, Dulcey 35% Blond 250 g. Browse Equipment & Chocolate Molds, the Silikomart collection or our Christmas selection.
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.
