Silikomart - Chocolate Mold
Chocolate Mold - Nutcracker
Make your nutcracker chocolates with this Silikomart silicone mold.
This Silikomart chocolate mold is designed to make 6 nutcracker-shaped chocolates. The flexible food-grade silicone allows effortless unmolding without the risk of breakage.
Total capacity: 96 ml. Cavity dimensions: 5 cm × 2 cm × 1.2 cm. Oven, refrigerator, and freezer safe (resistant from -60°C to 230°C).
Technical specifications
6
Cavities
16 ml per cavity
96 ml
Total capacity
That is, 124 g of chocolate
Silicone
Material
Easy unmolding
Required skill level and preparation time
Advanced
Level
Technical unmolding (joining 2 half-shells) or precise details
45 min
Active time
Tempering, molding, scraping
3 h
Crystallization
At room temperature, away from moisture
Amount of chocolate required (complete mold)
| Required volume | 96 ml |
| Melted chocolate quantity | 126 g |
| To buy (15% tempering allowance) | 140 g |
Tip: tempering naturally wastes 10 to 15% of the material (residue in the bowl and on the spatula). Always plan for slightly more than the exact amount.
Tempering chocolate for this mold
Tempering crystallizes the cocoa butter into a stable form. Without tempering, chocolate turns white, loses its shine, and does not unmold properly.
| Dark 60–72% | Melt at 50–55°C, cool to 28–29°C, work at 31–32°C |
| Milk 30–40% | Melt at 45–50°C, cool to 27–28°C, work at 29–30°C |
| White / Inspiration | Melt at 40–45°C, cool to 26–27°C, work at 28–29°C |
Tip: to simplify things, 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
Chocolate recommended for this mold: Caramelia 36% Caramel 250 g (Valrhona), for signature Christmas pralines, suitable for precision molding.
- Caramelia Strawberry Trees: 36% Caramelia milk caramel chocolate 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% Ivory white chocolate shell, Yuzu Inspiration filling. Winter citrus Yuzu brightens white chocolate for fresh-tasting 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's how to preserve its qualities over the years.
- First use: wash with warm soapy water and dry. No need to grease it; Silikomart silicone is naturally nonstick.
- Routine cleaning: lukewarm water and mild soap, or 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.
- Service life: ten years or more with proper care. Signs of wear: embedded greasy stains, loss of elasticity, permanent deformation.
Complete technical specifications
| Brand | Silikomart (Italy) |
| Shape | Nutcracker |
| Number of cavities | 6 |
| Capacity per cavity | 16 ml |
| Total capacity | 96 ml |
| Cavity dimensions | 5 cm × 2 cm × 1.2 cm |
| Material | Food-grade silicone |
| Temperature 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 6 cavities of approximately 16 ml each. With a single mold, you can therefore make 6 chocolates. For professional batch production, it is common to use 3 to 5 identical molds in parallel.
Should the silicone mold be greased before use?
No. Silikomart silicone is naturally non-stick. Tempering your chocolate correctly is enough for perfect unmolding. Greasing it would leave greasy marks on the surface of the chocolate.
Why does my chocolate bloom after crystallization?
Blooming indicates failed tempering: either the chocolate was melted at too high a temperature (above 55 °C), or the cooling was insufficient. The taste is not affected, but the shine and snap are lost. Re-melting and re-tempering corrects the issue.
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 shiny than with tempered chocolate.
How can I 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 spots.
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 when it comes into contact with tempered chocolate.
To take it further
Also discover Christmas Tree Chocolate Mold and Xmas Slim 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.
