Silikomart - Chocolate Mold
Chocolate Mold - Xmas Slim
Make slim Christmas chocolate bars with this silicone mold by Silikomart.
This Silikomart chocolate mold is designed to make 8 elongated Christmas bar-shaped chocolates. The flexible food-grade silicone allows effortless unmolding without risk of breakage.
Total capacity: 120 ml. Cavity dimensions: 10 cm x 2 cm x 1 cm. Oven-, refrigerator- and freezer-safe (resistance from -60 °C to 230 °C).
Technical specifications
8
Cavities
15 ml per cavity
120 ml
Total capacity
Equivalent to 156 g of chocolate
Silicone
Material
Easy unmolding
Required skill level and preparation time
Advanced
Level
Mastery of tempering recommended, careful unmolding
35 min
Active time
Tempering, molding, scraping
3 h
Crystallization
At room temperature, away from humidity
Amount of chocolate required (full mold)
| Required volume | 120 ml |
| Amount of melted chocolate | 158 g |
| Amount to purchase (15% tempering margin) | 180 g |
Tip: tempering naturally wastes 10 to 15% of the chocolate (residue in the bowl and on the spatula). Always allow for a little more than the exact amount.
Tempering chocolate for this mold
Tempering crystallizes cocoa butter into a stable form. Without tempering, chocolate turns white, 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, then mix. Quick tempering without a complex temperature curve.
Gourmet suggestions
Recommended couverture chocolates for this mold, for signature Christmas tablets and bars suited to precision molding: Caramelia 36% Caramel 250 g, Dark Chocolate Chips 52% 250 g, Milk Chocolate Chips 32% 250 g.
- Caramelia Chocolate Christmas Bars with Chips: temper Caramelia 36% caramel chocolate, then sprinkle with dark and milk chocolate chips before setting. A homemade Christmas gift bar to place in a gift box. Ingredients: Caramelia 36% Caramel 250 g, Dark Chocolate Chips 52% 250 g, Milk Chocolate Chips 32% 250 g.
- Strawberry-Yuzu Inspiration Bars: layered Strawberry Inspiration (pink) and Yuzu (yellow) for colorful, vitamin-rich Christmas bars and an original gourmet gift. Ingredients: Strawberry Inspiration 250 g, Yuzu Inspiration 250 g.
Make your mold last ten years
A Silikomart mold is a durable investment. Here is how to preserve its qualities over the years.
- First use: wash in warm soapy water and dry. There is no need to grease it; Silikomart silicone is naturally nonstick.
- Routine cleaning: use warm 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.
- Service life: ten years or more with proper care. Signs of wear include embedded greasy stains, loss of elasticity and permanent deformation.
Complete technical sheet
| Brand | Silikomart (Italy) |
| Shape | Christmas bar |
| Number of cavities | 8 |
| Capacity per cavity | 15 ml |
| Total capacity | 120 ml |
| Cavity dimensions | 10 cm x 2 cm x 1 cm |
| Material | Food-grade silicone |
| Temperature resistance | -60 °C to 230 °C |
| Compatible with | Oven, refrigerator, freezer, dishwasher |
| BPA-free | Yes |
Frequently asked questions
How many chocolates can I make at once?
This mold has 8 cavities of approximately 15 ml each. With one molding session, you can therefore make 8 chocolate bars. 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 nonstick. Properly tempering your chocolate is enough for perfect unmolding. Greasing would leave greasy marks on the chocolate's surface.
Why does my chocolate turn white after crystallization?
Whitening (bloom) indicates failed tempering: either the chocolate was melted too hot (above 55 °C), or 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.
Why does crystallization take longer than with other molds?
The elongated shape and the thickness of the bar (10 cm long) require approximately 3 hours of crystallization at room temperature, compared with 2 hours for smaller cavities. Do not shorten this time to preserve the bars' structure and unmolding.
Please note: for perfect unmolding the first time, keep your mold flat at room temperature before use. A mold that is too cold, taken from the refrigerator or a cool cupboard, creates thermal shock with the tempered chocolate.
Learn more
Also discover the Christmas Tree Chocolate Mold, Christmas Trees Chocolate Mold and Christmas Chocolate Mold among our Silikomart Christmas chocolate molds. Recommended couverture chocolates: Caramelia 36% Caramel 250 g, Dark Chocolate Chips 52% 250 g, Milk Chocolate Chips 32% 250 g. Browse Equipment & Chocolate 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.
