Silikomart Chocolate Mold
Chocolate Mold – Soccer Balls
The round ball mold with a hexagonal pattern, for a soccer-themed snack or cake.
This Silikomart chocolate mold is designed to make 15 hexagonal-patterned football-shaped chocolates. The flexible food-grade silicone allows effortless unmolding without the risk of breakage.
Total capacity: 90 mL. Cavity dimensions: 2.5 cm × 2.5 cm × 1.2 cm. Oven-, refrigerator-, and freezer-safe (temperatures: -60 °C to 230 °C).
Technical specifications
15
Cavities
6 mL per cavity
90 mL
Total capacity
Equivalent to 117 g of chocolate
Silicone
Material
Easy unmolding
1“How much chocolate?” calculator
Required volume90 mL
Melted chocolate quantity118 g
To buy (15% tempering allowance)130 g
Tip: Tempering naturally wastes 10 to 15% of the chocolate (residue in the bowl and on the spatula). Always plan for a little more than the exact amount.
2Required skill level and preparation time
3Recommended chocolate for this mold
The black-and-white contrast of Caraïbe 66% and Ivoire 35% recreates the classic soccer-ball pattern.
4Quick tempering: the 3 curves
Tempering crystallizes the cocoa butter into a stable form. Without tempering, chocolate turns white, loses its shine, and does not unmold properly.
| Chocolate | 1. Melting | 2. Cooling | 3. Reheating (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 |
Tip: To simplify things, use the Mycryo method (Valrhona powdered cocoa butter): melt at 40-45 °C, add 1% Mycryo at 34-35 °C, and mix. Quick tempering without a complex curve.
5Signature recipes for this mold
Two creative Patissland ideas designed for this soccer-ball mold. Ingredients selected from our Valrhona range.
Caraïbe-Ivoire Two-Tone Balls
SignatureMold half of the cavities with dark Caraïbe 66% and the other half with white Ivoire 35%. A soccer-ball effect for a sports-themed birthday snack.
Dulcey Praline Balls
Gourmet variationMold with blond Dulcey 35% chocolate and fill with almond-hazelnut praline. A natural soccer-ball leather color in a gourmet version.
6Make your mold last 10 years
A Silikomart mold is a durable investment. Here is how to preserve its qualities over the years.
Wash with warm soapy water and dry. No need to grease: Silikomart silicone is naturally nonstick.
Use warm water and mild soap, or the dishwasher (top rack). Avoid abrasive sponges, which can weaken the silicone.
Store flat or rolled without tight creases, away from direct heat and dust. Ideally, keep it in a closed box.
10 years or more with proper care. Signs of wear: embedded greasy stains, loss of elasticity, and permanent deformation.
Complete technical sheet
| Brand | Silikomart (Italy) |
| Shape | Soccer ball (hexagonal pattern) |
| Number of cavities | 15 |
| Capacity per cavity | 6 mL |
| Total capacity | 90 mL |
| Cavity dimensions | 2.5 cm × 2.5 cm × 1.2 cm |
| Material | Food-grade silicone |
| Temperature resistance | -60 °C to 230 °C |
| Compatible with | Oven, refrigerator, freezer, dishwasher |
| BPA-free | Yes |
Frequently asked questions
How many chocolates can I make at once?
This mold has 15 cavities of approximately 6 mL each. With one molding, you can therefore make 15 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. Properly tempering your chocolate is enough for perfect unmolding. Greasing would leave greasy marks on the chocolate's surface.
Why does my chocolate turn white after crystallization?
Whitening (bloom) indicates unsuccessful tempering: either the chocolate was melted too hot (above 55 °C), or the cooling was insufficient. The taste is not affected, but the shine and snap are lost. Remelting and tempering again will correct the issue.
Is the hexagonal pattern neutral, with no specific logo or club?
Yes. The mold reproduces only the classic geometric ball pattern (pentagons and hexagons), with no logo, crest, or reference to a specific competition or team.
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 shiny than with tempered chocolate.
Please note: For perfect unmolding the first time, keep your mold flat at room temperature before use. A mold that is too cold (taken from a cool cupboard) creates thermal shock with the tempered chocolate.
Learn more
Complete your chocolate project with our Valrhona selection: Caraïbe 66% 250g, Ivoire 35% 250g, Dulcey 35% Blond 250g, or browse the Valrhona chocolate collection and the Equipment & Chocolate Molds collection, or the complete Silikomart range.
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.
