Silikomart Chocolate Mold
Chocolate Mold - CHOCO EGG
Make small egg-shaped chocolates with this silicone mold by Silikomart.
This Silikomart chocolate mold is designed to make 15 small egg-shaped chocolates. The flexible food-grade silicone allows for effortless release without risk of breakage.
Total capacity: 120 mL. Cavity dimensions: 3 cm × 2 cm × 1.5 cm. Oven-, refrigerator-, and freezer-safe (temperatures: -60 °C to 230 °C).
Technical specifications
- Cavities
- 15
- 8 mL per cavity
- Total capacity
- 120 mL
- That's 156 g of chocolate
- Material
- Silicone
- Easy release
Quantity guide
Example for reference, based on the parameters below. Adjust the quantity to suit your project.
| Type of chocolate | Dark chocolate |
|---|---|
| Number of pieces | 15 (1 full mold) |
| Required volume | 120 mL |
| Amount of melted chocolate | 158 g |
| To buy (15% tempering allowance) | 180 g |
Tip: Tempering naturally wastes 10-15% of the chocolate (residue in the mixing bowl + spatula). Always allow a little more than the exact amount needed.
Required skill level and preparation time
Level
Advanced
Controlled tempering recommended, careful unmolding
Active time
35 min
Tempering + molding + scraping
Crystallization
2 h
At room temperature, away from moisture
Recommended chocolate for this mold
Our selection of couverture chocolate for signature small Easter eggs, perfectly suited to precision molding.
Quick tempering - the 3 curves
Tempering crystallizes the cocoa butter into a stable form. Without tempering, chocolate turns white, loses its shine, and does not release from the mold properly.
| 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 by Patissland, created for this small Easter egg mold. Ingredients selected from our Valrhona range.
Caraïbe-Praliné Eggs
SignatureCaraïbe 66% dark chocolate shells with almond hazelnut praline filling. A chocolatier classic for filled Easter eggs.
Pastel Inspiration Eggs
Delicious variationMake pink (Raspberry), orange (Passion) and yellow (Yuzu) eggs with flavored white chocolates. A natural pastel palette with no coloring.
Key ingredients for this recipe
Inspiration Raspberry 250 g
17.99 €
Inspiration Passion 250 g
17.99 €
Inspiration Yuzu 250 g
17.99 €
Make your mold last 10 years
A Silikomart mold is a long-lasting investment. Here's how to preserve its qualities for years to come.
First use
Wash with warm, soapy water and dry. No need to grease it: 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 creases, away from direct heat and dust. Ideally, store 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 | Small Egg |
| Number of cavities | 15 |
| Capacity per cavity | 8 mL |
| Total capacity | 120 mL |
| Cavity dimensions | 3 cm × 2 cm × 1.5 cm |
| Material | Food-grade silicone |
| Temperature 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 15 cavities of approximately 8 mL each. One batch therefore makes 15 chocolates. For professional production in batches, it is common to use 3-5 identical molds at the same time.
Should I grease the silicone mold before use?
No. Silikomart silicone is naturally non-stick. Tempering your chocolate correctly is all it takes for perfect release. Greasing it would leave greasy marks on the chocolate's surface.
Why does my chocolate bloom after crystallizing?
Blooming (fat bloom) indicates failed tempering: either the chocolate got too hot while melting (>55 °C), or it did not cool enough. The taste is not affected, but the shine and snap are lost. Remelting and tempering again will correct the issue.
Can I use Candy Melts or Déco 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: (1) precise tempering at the temperatures shown in the table above, (2) a perfectly clean and dry mold, (3) crystallization at a stable room temperature (18-20 °C), not in the refrigerator (condensation causes spots).
Choosing the right Easter egg mold
Choco Egg molds 15 small individual eggs at a time, designed for individual sales, assorted boxes, or batch production of filled eggs. For a unique, large Easter egg, see the Choco Uovo mold (silicone, 2 large 3D eggs) or the Egg mold (rigid PET shell, mirror shine). To decorate the surface of an already molded mini egg, see the Choco Stamp E stamps or the Uovo 01 & Choco Stamp E complete kit.
Additional resources
Complete your chocolate project with our Valrhona selection: Caraïbe 66% 250 g, Almond Hazelnut Praline 50%, Inspiration Raspberry 250 g, or browse the Valrhona chocolate collection at Patissland. Also see the Easter collection, the Chocolate Tools & Molds selection, 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.
