Silikomart Chocolate Mold
Chocolate mold - Choco Biscuits
The round biscuit shape is ideal for your first chocolate-making project and guarantees easy unmolding.
This Silikomart chocolate mold is designed to make 10 chocolates shaped like round biscuits. The flexible food-grade silicone makes unmolding effortless, with no risk of breakage.
Total capacity: 100 mL. Cavity dimensions: 3 cm × 3 cm × 1 cm. Oven, refrigerator and freezer safe (temperatures: -60 °C to 230 °C).
Technical specifications
- Cavities
- 10
- 10 mL per cavity
- Total capacity
- 100 mL
- That's 130 g of chocolate
- Material
- Silicone
- Easy to unmold
Quantity guide
Illustrative example based on the parameters below. Adjust the amount to suit your project.
| Type of chocolate | Dark chocolate |
|---|---|
| Number of pieces | 10 (1 full mold) |
| Required volume | 100 mL |
| Amount of melted chocolate | 132 g |
| To buy (15% tempering margin) | 150 g |
Tip: Tempering naturally wastes 10 to 15% of the ingredients (residue in the mixing bowl and on the spatula). Always allow a little more than the exact amount.
Required skill level and preparation time
Level
Beginner
Easy to unmold, no joining, ideal for a first try
Active time
30 min
Tempering, molding and scraping
Crystallization
2 h
At room temperature, away from moisture
Recommended chocolate for this mold
Our selection of couverture chocolate for signature biscuit pralines, perfectly suited to precision molding.
Quick tempering: the 3 temperature curves
Tempering crystallizes the cocoa butter into a stable form. Without tempering, chocolate turns white, loses its shine, and won’t release properly from the mold.
| Chocolate | 1. Melting | 2. Cooling | 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 |
Signature recipes for this mold
Two creative ideas from Patissland, designed for this cookie mold. Ingredients selected from our Valrhona range.
Caramelia Chocolate Cookies
SignatureCaramelia 36% molding for a caramelized cookie effect. Hazelnut spread filling for a crunchy chocolate cookie.
Key ingredients for this recipe
Caramelia 36% Caramel Chocolate 250 g
13.99 €
Hazelnut Spread
12.99 €
Dulcey Chocolate Chip Cookies
Indulgent variationDulcey 35% blond chocolate shell, filled with dark chocolate chips 52%. A miniature cookie effect, with contrasting flavors and textures.
Key ingredients for this recipe
Dulcey 35% Blond Chocolate 250 g
12.99 €
Dark Chocolate Chips 52% 250 g
12.99 €
Make your mold last 10 years
A Silikomart mold is a durable investment. Here’s how to preserve its qualities over the years.
First use
Wash with warm, soapy water and dry. No need to grease: Silikomart silicone is naturally non-stick.
Regular cleaning
Warm water and mild soap, or dishwasher (top rack). Avoid abrasive sponges, which can damage the silicone.
Storage
Store flat or rolled without tight folds, away from direct heat and dust. Ideally, keep it in a closed box.
Lifespan
10 years or more with proper care. Signs of wear: ingrained greasy stains, loss of elasticity, permanent deformation.
Full technical specifications
| Brand | Silikomart (Italy) |
|---|---|
| Shape | Cookie |
| Number of cavities | 10 |
| Capacity per cavity | 10 mL |
| Total capacity | 100 mL |
| Cavity dimensions | 3 cm × 3 cm × 1 cm |
| Material | Food-grade silicone |
| Heat resistance | -60 °C to 230 °C |
| Compatible | Oven, refrigerator, freezer, dishwasher |
| BPA-free | Yes |
Frequently asked questions
Your questions, our advice
How many chocolates can I make at once?
This mold has 10 cavities of about 10 mL each. So one mold makes 10 chocolates. For professional batch production, it’s common to use 3 to 5 identical molds at once.
Should I grease the silicone mold before use?
No. Silikomart silicone is naturally non-stick. Properly tempering your chocolate is all it takes for perfect release. Greasing would leave greasy marks on the chocolate’s surface.
Why does my chocolate turn white after crystallization?
Blooming (fat bloom) indicates failed tempering: either the chocolate was heated too much (above 55 °C) or it wasn't cooled enough. The taste is unaffected, but the shine and snap are lost. Remelting and retempering corrects the issue.
Is this mold suitable for a first chocolate-making project?
Yes, this is the most beginner-friendly format in the chocolate mold range: wide, shallow cavities (1 cm), with no thin sections or fragile details, making unmolding easy even if the tempering isn't perfect.
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 glossy than with tempered chocolate.
Additional resources
Complete your chocolate project with our Valrhona selection: Caramelia 36% Caramel 250 g, Hazelnut Spread, Dulcey 35% Blond 250 g, or browse the Valrhona chocolate collection and the Chocolate Equipment & Molds collection, or the full Silikomart range.
Explore further
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.
