Silikomart Chocolate Mold
Chocolate Mold - My Love
Make mini heart-shaped chocolates with this Silikomart silicone mold.
This Silikomart chocolate mold is designed to make 12 heart-shaped chocolates. The flexible food-grade silicone makes demolding effortless and prevents breakage.
Total capacity: 96 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
- 12
- 8 mL per cavity
- Total capacity
- 96 mL
- Equivalent to 124 g of chocolate
- Material
- Silicone
- Easy release
Quantity guide
Illustrative example, based on the parameters below. Adjust the quantity to suit your project.
| Type of chocolate | Dark chocolate |
|---|---|
| Number of pieces | 12 (1 full mold) |
| Required volume | 96 mL |
| Amount of melted chocolate | 126 g |
| Amount to buy (15% tempering allowance) | 140 g |
Tip: Tempering naturally wastes 10-15% of the chocolate (residue in the bowl and on the spatula). Always allow for a little more than the exact amount needed.
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 couverture chocolate for making plenty of mini hearts to give as gifts, perfectly suited to precision molding.
Quick tempering - the 3 temperature curves
Tempering crystallizes cocoa butter into a stable form. Without tempering, chocolate develops a white bloom, lacks shine, and does not 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 multi-cavity mini heart mold. Ingredients selected from our Valrhona range.
Ivoire-Yuzu Mini Hearts
SignatureTemper the Ivoire and add a zest of Inspiration Yuzu for a tangy note. A light blond mini heart, ideal for pastel candy dishes or wedding favors.
Intense Guanaja Mini Hearts
Indulgent variationPure Guanaja 70% molding with no filling, for an intense mini heart to enjoy in a single bite. Compact size designed for assorted gift boxes.
Key ingredients for this recipe
Guanaja 70% 250 g
12.99 €
Make your mold last 10 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
Wash with warm water and mild soap, or in the 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 | Heart |
| Number of cavities | 12 |
| Capacity per cavity | 8 mL |
| Total capacity | 96 mL |
| Cavity dimensions | 3 cm × 2.5 cm × 1.5 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 12 cavities of about 8 mL each. A single pour therefore makes 12 chocolates. For professional production runs, it is common to use 3-5 identical molds in parallel.
Should I grease the silicone mold before use?
No. Silikomart silicone is naturally nonstick. Tempering your chocolate correctly is enough for perfect release. Greasing it would leave greasy marks on the chocolate surface.
Why does my chocolate bloom after crystallization?
Blooming indicates failed tempering: either the chocolate was heated too much (>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.
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 glossy than with tempered chocolate.
How can I achieve a mirror finish on chocolates?
Three keys: (1) precise tempering at the temperatures in the table above, (2) a perfectly clean and dry mold, (3) crystallization at a stable room temperature (18-20 °C), not in the refrigerator (condensation causes spots).
How does it differ from the Monamour mold?
Same heart shape, two sizes: My Love has 12 mini cavities of 8 mL (96 mL total), for delicate chocolates to make in multiples for candy dishes or sugared almonds. Monamour has 12 larger cavities of 12.5 mL (150 mL total), for generous individual chocolates or premium gift boxes.
Choosing the right heart mold
My Love makes 12 delicate mini hearts, with 8 mL per cavity (96 mL total), designed for candy dishes, sugared almonds, or assorted gift boxes. For larger individual chocolates, see the Monamour mold (12 cavities of 12.5 mL).
Additional resources
Complete your chocolate project with our Valrhona selection: Ivoire 35% 250 g, Inspiration Yuzu 250 g, Guanaja 70% 250 g, or browse the Valrhona chocolate collection. Also see the Chocolate Equipment & Molds selection 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.
