Silikomart - Chocolate Mold
Chocolate Mold - Christmas
Make assorted Christmas-themed chocolates with this Silikomart silicone mold.
This Silikomart chocolate mold is designed to make 12 chocolates featuring assorted Christmas motifs. The flexible food-grade silicone allows effortless unmolding without risk of breakage.
Total capacity: 110 ml. Cavity dimensions: 3 cm × 2.5 cm × 1.5 cm. Oven-, refrigerator-, and freezer-safe (temperature resistance from −60°C to 230°C).
Technical specifications
12
Cavities
9 ml per cavity
110 ml
Total capacity
That is 143 g of chocolate
Silicone
Material
Easy unmolding
Required skill level and preparation time
Intermediate
Level
Recommended controlled tempering and careful unmolding
35 min
Active time
Tempering, molding, scraping
2 h
Crystallization
At room temperature, away from humidity
Required amount of chocolate (full mold)
| Required volume | 108 ml |
| Melted chocolate quantity | 142 g |
| To purchase (15% tempering allowance) | 160 g |
Advice: Tempering naturally wastes 10 to 15% of the chocolate (residue in the bowl and on the spatula). Always plan for slightly more than the exact amount.
Chocolate tempering for this mold
Tempering crystallizes the cocoa butter into a stable form. Without tempering, the chocolate develops a bloom, 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 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 temperature curve.
Gourmet suggestions
Recommended chocolate for this mold: Caramelia 36% Caramel 250 g (Valrhona), for signature Christmas pralines, suitable for precision molding.
- Caramelia Strawberry Trees: 36% Caramelia caramel milk chocolate shell, Inspiration Strawberry filling. The fruit's natural pink color is perfect for a trendy Christmas table. Ingredients: 36% Caramelia Caramel 250 g, Inspiration Strawberry 250 g.
- Ivory-Yuzu Snowflakes: 35% Ivory white chocolate shell, Inspiration Yuzu filling. The winter citrus fruit Yuzu brightens white chocolate with a refreshing flavor. Ingredients: 35% Ivory White 250 g, Inspiration Yuzu 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; 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.
- 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 | Assorted Christmas Designs |
| Number of cavities | 12 |
| Capacity per cavity | 9 ml |
| Total capacity | 110 ml |
| Cavity dimensions | 3 cm × 2.5 cm × 1.5 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 12 cavities of approximately 9 ml each. With a single mold, you can therefore make 12 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 create greasy marks on the surface of the chocolate.
Why does my chocolate bloom after crystallization?
Blooming indicates failed tempering: either the chocolate was melted too hot (above 55 °C), or it was not cooled sufficiently. The taste is not affected, but the shine and snap are lost. Remelting and retempering 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 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 causes spots.
Please note: for perfect unmolding the first time, keep your mold flat at room temperature before use. A mold that is too cold, coming from the refrigerator or a cool cupboard, creates thermal shock with the tempered chocolate.
Going further
Also discover Choco Winter chocolate mold, Christmas Tree 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.
