Tritan Mold - Amore 01-P

The Amore 01-P mold in Tritan, from Silikomart Professional's Chocadò line, makes it possible to create heart-shaped chocolates. This professional mold has 21 cavities and is designed for chocolatiers and pastry chefs seeking a mirror finish and clean demolding without release agent.

Tritan: optical properties

• Ultra-smooth internal surface for a mirror shine on the demolded chocolate.
• Transparency allowing visual tempering control during pouring.
• Faithful reproduction of the natural sheen of crystallized chocolate.
• No shadowed areas or micro-scratches on the molded surface.

Tritan: mechanical durability

• Rigidity that promotes the chocolate's natural contraction during crystallization.
• Clean and quick demolding, without excessive handling or release spray.
• Resistance to thermal and mechanical shock under intensive use.
• Service life of several thousand cycles with proper maintenance.

Tritan: food safety

• Certified BPA-free (bisphenol A).
• PFAS-free (per- and polyfluoroalkyl substances).
• Complies with current European food-contact regulations.
• No migration of substances into the chocolate under normal use.

Features

Uses: occasions

• Valentine's Day: heart-shaped pralines and chocolates.
• Weddings and birthdays: personalized sugared almonds and chocolates.
• Corporate gifts: corporate chocolates in a gift box.
• Artisan chocolatiers, pastry shops, event caterers, training workshops.

Uses: possible creations

• Classic chocolates: ganache-filled pralines (dark, milk, white), chocolates with caramelized dried fruits, mendiants with a soft center, coated truffles.
• Contemporary creations: two-layer chocolates with a fruity insert, crisp, flowing and mousse-like textures, chocolate colored with tinted cocoa butter, ruby chocolate.
• Fillings: whipped ganaches (passion fruit, raspberry, yuzu), fluid or semi-fluid caramels, hazelnut or almond praline, inserted fruit paste.

For professionals

• Artisan chocolatiers: 21 uniform chocolates per batch, quick release, and a clean finish on every piece.
• Creative pastry chefs: compatible with all types of chocolate and fillings, with transparency that helps monitor filling, and no release spray required.
• Trainers and schools: educational transparency for visualizing each step, resistance to repeated use, and a material that is safe for students.

Technical data sheet

Care and storage

• Remove chocolate residue with lukewarm water (40 °C maximum), a soft sponge, and a neutral detergent.
• Rinse with clean water and dry with a lint-free microfiber cloth.
• Store flat, away from light, at a stable room temperature (18 to 22 °C).
• Avoid contact with sharp objects and stacking under excessive weight.

Additional equipment

• Precision thermometer and chocolate tempering machine
• Colored cocoa butter and airbrush for decorations
• Edible metallic powders (gold, silver, bronze)
• Ballotin boxes, transparent boxes, and paper cups for packaging chocolates

Patissland service

• Official Silikomart distributor
• Permanent stock for fast delivery
• Technical advice from pastry professionals
• Technical documentation in French provided

Frequently asked questions