Silikomart - Chocolate Mold
Chocolate Mold - Choco Winter
Make winter-themed chocolates with this Silikomart silicone mold.
This Silikomart chocolate mold is designed to make 15 chocolates in winter-themed shapes. The flexible food-grade silicone allows effortless unmolding without risk of breakage.
Total capacity: 116 ml. Cavity dimensions: 2.8 cm × 2 cm × 1.2 cm. Oven-, refrigerator-, and freezer-safe (resistant from -60°C to 230°C).
Technical specifications
15
Cavities
7.7 ml per cavity
116 ml
Total capacity
Equivalent to 150 g of chocolate
Silicone
Material
Easy unmolding
Required skill level and preparation time
Advanced
Level
Controlled tempering recommended; unmold carefully
35 min
Active time
Tempering, molding, scraping
2 h
Crystallization
At room temperature, away from moisture
Amount of chocolate required (full mold)
| Required volume | 115 ml |
| Melted chocolate quantity | 152 g |
| Amount to buy (15% tempering allowance) | 170 g |
Advice: tempering naturally wastes 10 to 15% of the chocolate (residue in the bowl and on the spatula). Always allow for slightly more than the exact amount.
Tempering chocolate for this mold
Tempering crystallizes the cocoa butter into a stable form. Without tempering, the chocolate develops a whitish bloom, loses its shine, and does not unmold properly.
| Dark 60–72% | Melting 50–55°C, cooling 28–29°C, working 31–32°C |
| Milk 30–40% | Melting 45–50°C, cooling 27–28°C, working 29–30°C |
| White / Inspiration | Melting 40–45°C, cooling 26–27°C, working 28–29°C |
Tip: to simplify the process, 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.
Gourmet suggestions
Recommended chocolate for this mold: Caramelia 36% Caramel 250 g (Valrhona), for signature Christmas pralines and precision molding.
- Caramelia Strawberry Trees: 36% caramel milk chocolate Caramelia shell, Strawberry Inspiration filling. The fruit's natural pink color is perfect for a trendy Christmas table. Ingredients: Caramelia 36% Caramel 250 g, Strawberry Inspiration 250 g.
- Ivory-Yuzu Snowflakes: 35% white Ivory chocolate shell, Yuzu Inspiration filling. The winter citrus fruit Yuzu brightens white chocolate for refreshing snowflakes. Ingredients: Ivory 35% White 250 g, Yuzu Inspiration 250 g.
Make your mold last ten years
A Silikomart mold is a long-lasting investment. Here is how to preserve its qualities over the years.
- First use: wash with warm soapy water and dry. No need to grease it—the Silikomart silicone is naturally non-stick.
- Routine cleaning: lukewarm water and mild soap, or the 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 in a closed box.
- Lifespan: ten years or more with proper care. Signs of wear: ingrained greasy stains, loss of elasticity, permanent deformation.
Complete technical specifications
| Brand | Silikomart (Italy) |
| Shape | Winter motifs |
| Number of cavities | 15 |
| Capacity per cavity | 7.7 ml |
| Total capacity | 116 ml |
| Cavity dimensions | 2.8 cm × 2 cm × 1.2 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 7.7 ml each. With a single mold, 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 non-stick. Tempering your chocolate correctly is enough for perfect unmolding. Greasing it would create greasy marks on the surface of the chocolate.
Why does my chocolate turn white after crystallization?
Whitening (bloom) indicates failed tempering: either the chocolate was melted at too high a temperature (above 55 °C), or it was not cooled sufficiently. The taste is not affected, but the shine and snap are lost. Re-melting and re-tempering corrects the defect.
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 glossy than with tempered chocolate.
How can 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 marks.
Please note: for perfect unmolding the first time, keep your mold flat at room temperature before use. A mold that is too cold, straight from the refrigerator or a cool cupboard, creates thermal shock with the tempered chocolate.
To take it further
Also discover Christmas Chocolate Mold and Mr Ginger Chocolate Mold among our Silikomart Christmas chocolate molds. Recommended couverture chocolates: Caramelia 36% Caramel 250 g, Inspiration Strawberry 250 g, Ivoire 35% White 250 g. Browse Chocolate Equipment & Molds, the Silikomart collection, or our Christmas selection.
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.
