Silikomart Chocolate Mold
Chocolate Mold - Nature
Make leaf- and flower-shaped chocolates with this silicone mold by Silikomart.
This Silikomart chocolate mold is designed to make 15 leaf- and flower-shaped chocolates. The flexible food-grade silicone makes unmolding effortless, with no risk of breakage.
Total capacity: 90 mL. Cavity dimensions: 2.5 cm × 2 cm × 1 cm. Oven-, refrigerator- and freezer-safe (temperatures: -60 °C to 230 °C).
Technical specifications
- Cavities
- 15
- 6 mL per cavity
- Total capacity
- 90 mL
- That’s 117 g of chocolate
- Material
- Silicone
- Easy unmolding
How much chocolate for one full mold?
- Pieces produced
- 15
- 1 full mold
- Amount required
- 90 mL
- Melted chocolate
- What you’ll need
- 130 g
- 15% tempering allowance
For half a mold (7 pieces): use about half these amounts. For several molds, multiply these values by the number of molds used at the same time.
Required skill level and preparation time
- Level
- Advanced
- Controlled tempering recommended, careful unmolding
- Active time
- 35 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 leaf and flower pralines, perfectly suited to precision molding.
Recommended chocolate: Ivoire 35% 250 g (€12.99)
Quick tempering: the 3 curves
Tempering crystallizes cocoa butter into a stable form. Without tempering, chocolate blooms, lacks shine, and does not unmold 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 leaves-and-flowers praline mold, using ingredients selected from our Valrhona range.
Ivoire-Yuzu Foliage Signature
Mold with white Ivoire 35%, with pale yellow details in Inspiration Yuzu. A springtime decoration for an English garden wedding cake or a botanical wedding table.
Key ingredients: Ivoire 35% 250 g (12,99 €), Inspiration Yuzu 250 g (17,99 €)
Golden Dulcey Foliage Gourmet variation
Temper Dulcey 35% Blond for honey-colored leaves. A refined autumnal effect, ideal for decorating a signature cake.
Key ingredients: Dulcey 35% Blond 250 g (12,99 €)
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 in warm, soapy water and dry. No need to grease it: Silikomart silicone is naturally nonstick.
- 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 greasy stains, loss of elasticity, permanent deformation.
Complete technical specifications
| Brand | Silikomart (Italy) |
|---|---|
| Shape | Leaves and Flowers |
| Number of cavities | 15 |
| Capacity per cavity | 6 mL |
| Total capacity | 90 mL |
| Cavity dimensions | 2.5 cm × 2 cm × 1 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 15 cavities of about 6 mL each. So you can make 15 chocolates in a single batch. For professional production runs, it's common to use 3 to 5 identical molds at once.
Should the silicone mold be greased before use?
No. Silikomart silicone is naturally non-stick. Tempering your chocolate correctly is enough for perfect unmolding. Greasing it would create greasy marks on the chocolate surface.
Why does my chocolate bloom after crystallization?
Blooming (fat or sugar bloom) indicates failed tempering: either the chocolate was melted too hot (over 55 °C), or it was not cooled enough. The taste is not affected, but the shine and snap are lost. Remelting and retempering corrects the defect.
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: Ivoire 35% 250 g, Inspiration Yuzu 250 g, Dulcey 35% Blond 250 g, or browse the Valrhona chocolate collection at Patissland. Also discover other Silikomart chocolate molds in the range: Fantaisie, Tartufino, Choco Drop, or the full Chocolate Equipment & Molds section 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.
