Silikomart - Chocolate Mold
Chocolate Mold - Trees
Make 15 chocolates in varied tree shapes with this silicone mold by Silikomart.
This Silikomart chocolate mold is designed to make 15 chocolates shaped like trees, with varied patterns for a more organic assortment than a series of identical trees. The flexible food-grade silicone makes unmolding effortless, with no risk of breakage.
Total capacity: 150 ml. Cavity dimensions: 3 cm x 2.2 cm x 1.2 cm. Oven, refrigerator and freezer safe (withstands -60 °C to 230 °C).
Technical specifications
- Cavities
- 15
- 10 ml per cavity
- Total capacity
- 150 ml
- Equivalent to 195 g of chocolate
- Material
- Silicone
- Easy unmolding
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 humidity
Amount of chocolate needed (full mold)
| Required volume | 150 ml |
|---|---|
| Melted chocolate quantity | 198 g |
| 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.
| Dark 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 |
Gourmet suggestions
Chocolate recommended for this mold: Caramelia 36% Caramel 250 g (Valrhona), for signature Christmas pralines, suitable for precision molding in 10 ml cavities.
- Caramelia Strawberry Trees: 36% milk caramel Caramelia shell, Inspiration Strawberry filling. The various-sized tree shapes in this mold create an assortment with a more organic look, perfect for a generous Christmas table. Ingredients: Caramelia 36% Caramel 250 g, Inspiration Strawberry 250 g.
- Ivory-Yuzu Snowflakes: 35% white chocolate tempering, Inspiration Yuzu filling. Winter citrus fruit Yuzu brightens white chocolate for refreshing snowflakes, served here in a larger size (10 ml per cavity). Ingredients: Ivory 35% White 250 g, Inspiration Yuzu 250 g.
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 non-stick.
- Routine cleaning: warm water and mild soap, or dishwasher (top rack). Avoid abrasive sponges, which can weaken the silicone.
- Storage: lay flat or roll 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 grease stains, loss of elasticity, permanent deformation.
Full technical specifications
| Brand | Silikomart (Italy) |
|---|---|
| Shape | Assorted fir trees |
| Number of cavities | 15 |
| Capacity per cavity | 10 ml |
| Total capacity | 150 ml |
| Cavity dimensions | 3 cm x 2.2 cm x 1.2 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. You can therefore make 15 assorted chocolates in a single batch. For professional production runs, it is common to use 3 to 5 identical molds at the same time.
Are all 15 fir trees the same shape?
No, unlike a mold with a single design, this Fir mold features fir tree silhouettes in different sizes and shapes across the same tray, for a more natural assortment in a box or on a buffet.
Do I need to grease the silicone mold before use?
No. Silikomart silicone is naturally nonstick. Tempering your chocolate correctly is enough for perfect unmolding. Greasing it would leave oily marks on the chocolate's surface.
Why does my chocolate bloom after crystallizing?
Blooming (efflorescence) indicates that tempering failed: either the chocolate was melted too hot (above 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 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 shiny than with tempered chocolate.
Additional resources
Discover also Fir Chocolate Mold, with its unique, uniform pattern, and Christmas Chocolate Mold among our Silikomart Christmas chocolate molds. Recommended couverture chocolates: Caramelia 36% Caramel 250 g, Strawberry Inspiration 250 g, Ivoire 35% White 250 g. Browse Chocolate Equipment & Molds, the Silikomart collection or our Christmas selection.
Learn more
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.
