Silikomart Chocolate Mold
Chocolate mold – Choco Drop
Make drop-shaped chocolates with this Silikomart silicone mold.
This Silikomart chocolate mold is designed to make 15 drop-shaped chocolates. The flexible food-grade silicone allows effortless release without risk of breakage.
Total capacity: 105 mL. Cavity dimensions: 2.5 cm × 2 cm × 1.5 cm. Oven-, refrigerator-, and freezer-safe (temperatures: -60 °C to 230 °C).
Technical specifications
15
Cavities
7 mL per cavity
105 mL
Total capacity
That is 136 g of chocolate
Silicone
Material
Easy release
How much chocolate is needed for a full mold?
15
Pieces produced
1 full mold
105 mL
Required volume
Melted chocolate
150 g
To plan for
15% tempering allowance
For half a mold (7 pieces), use approximately half of these quantities. For several molds, multiply these values by the number of molds used simultaneously.
Advice: tempering naturally wastes 10 to 15% of the chocolate (residue in the mixing bowl and on the spatula). Always plan for a little more than the strictly calculated amount.
Required skill level and preparation time
Intermediate
Level
Controlled tempering recommended; careful unmolding
35 min
Active time
Tempering, molding, scraping
2 h
Crystallization
At room temperature, away from moisture
Recommended chocolate for this mold
Our selection of Valrhona couverture chocolate for signature drop-shaped pralines, perfectly suited to precision molding.
Recommended chocolate: Inspiration Raspberry 250g (€17.99)
Quick tempering: the 3 temperature curves
Tempering crystallizes the cocoa butter into a stable form. Without tempering, chocolate develops a bloom, loses its shine, and does not release properly from the mold.
| 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 temperature curve.
Signature recipes for this mold
Two creative ideas from Patissland, designed for this drop-shaped mold, using ingredients selected from our Valrhona range.
Raspberry Inspiration Drops Signature
Molded entirely with Raspberry Inspiration, without filling. Natural pink color, pure fruity flavor. Ideal for a romantic wedding table.
Key ingredients: Raspberry Inspiration 250g (17.99 €)
Two-Tone Drops Gourmet variation
Create drops in different colors with the 4 Inspirations. A painter’s palette effect for a creative birthday buffet.
Key ingredients: Raspberry Inspiration 250g (17.99 €), Strawberry Inspiration 250g (17.99 €), Passion Fruit Inspiration 250g (17.99 €)
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 with 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 weaken 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: embedded greasy stains, loss of elasticity, permanent deformation.
Full technical specifications
| Brand | Silikomart (Italy) |
| Shape | Drop |
| Number of cavities | 15 |
| Capacity per cavity | 7 mL |
| Total capacity | 105 mL |
| Cavity dimensions | 2.5 cm × 2 cm × 1.5 cm |
| Material | Food-grade silicone |
| Heat resistance | -60 °C to 230 °C |
| Compatible | 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 7 mL each. With a single casting, you can therefore make 15 chocolates. For professional batch production, it is common to use 3 to 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 would create oily marks on the chocolate's surface.
My chocolate develops bloom after crystallization—why?
Blooming (efflorescence) indicates failed tempering: either the chocolate was melted at too high a temperature (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 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.
How do you achieve a mirror finish on chocolates?
Three keys: precise tempering at the temperatures shown 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 creates spots.
Note: For perfect release 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.
To take things further
Complete your chocolate project with our Valrhona selection: Inspiration Framboise 250g, Inspiration Fraise 250g, Inspiration Passion 250g, or browse the Valrhona chocolate collection at Patissland. Also discover the other Silikomart chocolate molds in the range: Cubo, Tartufino, Nature, or the entire Chocolate Equipment & Molds section and the Silikomart collection.
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.
