Silikomart Chocolate Mold
Chocolate Mold - SKULL
Create skull-shaped chocolates with this silicone mold by Silikomart.
This Silikomart chocolate mold is designed to create 8 skull-shaped chocolates. The flexible food-grade silicone allows effortless unmolding without the risk of breakage.
Total capacity: 80 mL. Cavity dimensions: 3 cm × 2.5 cm × 2 cm. Oven-, refrigerator-, and freezer-safe (temperatures: -60 °C to 230 °C).
Technical specifications
8
Cavities
10 mL per cavity
80 mL
Total capacity
Equivalent to 104 g of chocolate
Silicone
Material
Easy unmolding
1Calculator "How much chocolate?"
Required volume80 mL
Melted chocolate quantity105 g
Amount to buy (15% tempering allowance)120 g
Tip: Tempering naturally wastes 10-15% of the chocolate (residue in the bowl and on the spatula). Always plan for slightly more than the exact quantity.
2Required skill level and preparation time
3Recommended chocolate for this mold
Our selection of couverture chocolate for signature Halloween pralines, perfectly suited to precision molding.
4Express 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. 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 |
Tip: To simplify the process, use the "Mycryo" method (Valrhona powdered cocoa butter): melt to 40-45 °C, add 1% Mycryo at 34-35 °C, and mix. Express tempering without a complex curve.
5Signature recipes for this mold
Two creative ideas by Patissland, designed for this Halloween praline mold. Ingredients selected from our Valrhona range.
Intense Guanaja Skulls
SignatureGuanaja 70% molding chocolate for intensely dark skulls. A strong graphic effect for a Halloween buffet, with no added decoration.
Key ingredients for this recipe
Guanaja 70% 250g
12.99 €
Ivoire-Passion Skulls
Gourmet variation35% Ivoire white ghost shell with an Inspiration Passion filling (orange like a pumpkin). Pale orange skulls, bold for modern Halloween.
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 it: Silikomart silicone is naturally nonstick.
Use warm water and mild soap, or place it in 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 | Skull |
| Number of cavities | 8 |
| Capacity per cavity | 10 mL |
| Total capacity | 80 mL |
| Cavity dimensions | 3 cm × 2.5 cm × 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 8 cavities of approximately 10 mL each. With one molding session, you can therefore make 8 chocolates. For professional batch production, it is common to use 3-5 identical molds in parallel.
Do I need to grease the silicone mold before use?
No. Silikomart silicone is naturally nonstick. Properly tempered chocolate is all you need for perfect unmolding. Greasing would leave greasy marks on the chocolate's surface.
Why does my chocolate turn white after crystallization?
Whitening (bloom) indicates failed tempering: either the chocolate was melted too hot (>55 °C), or the cooling was insufficient. The flavor is not affected, but the shine and snap are lost. Re-melting 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 tempered chocolate.
How can I achieve a mirror finish on the chocolates?
Three keys: (1) precise tempering at the temperatures in the chart above, (2) a perfectly clean and dry mold, and (3) crystallization at a stable room temperature (18-20 °C), not in the refrigerator (condensation creates spots).
Note: For perfect unmolding the first time, keep your mold flat at room temperature before use. A mold that is too cold (coming from a cool cupboard) creates thermal shock with the tempered chocolate.
Going further
Complete your chocolate project with our Valrhona selection: Guanaja 70% 250g, Ivoire 35% 250g, Inspiration Passion 250g, or browse the Valrhona chocolate collection. Also see the Chocolate Equipment & Molds selection or the full 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.
