Silikomart Chocolate Mold
Chocolate Mold - Egg
Make your 140mm egg chocolates with this rigid pet mold by Silikomart.
This Silikomart chocolate mold is designed to make 2 chocolates shaped like 140mm eggs. The transparent rigid PET allows full visual control of molding.
Total capacity: 350 mL. Cavity dimensions: 14 cm × 9 cm. Compatible with oven, refrigerator, freezer (temperatures: 0 °C to 60 °C).
Technical specifications
2
Cavities
175 mL per cavity
350 mL
Total capacity
That is 455 g of chocolate
Rigid Pet
Material
Mirror shine
1"How much chocolate?" calculator
Required volume350 mL
Amount of melted chocolate462 g
To buy (15% tempering margin)530 g
Advice: Tempering naturally wastes 10-15% of material (residues in mixing bowl + spatula). Always plan a bit more than the exact amount.
2Required level and completion time
3Recommended chocolate for this mold
Our selection of couverture chocolate for signature 3D Easter eggs, perfectly suited for precision molding.
4Express tempering - the 3 curves
Tempering crystallizes cocoa butter into a stable form. Without tempering, chocolate whitens, doesn’t shine, and doesn’t release properly.
| Chocolate | 1. Melting | 2. Cooling | 3. Reheating (working) |
|---|---|---|---|
| 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 |
Tip: To simplify, use the "Mycryo" method (Valrhona cocoa butter powder): melt at 40-45 °C, add 1% Mycryo at 34-35 °C, mix. Express tempering without complex curves.
5Signature recipes for this mold
Two creative ideas by Patissland, designed for this 3D Easter egg mold. Ingredients selected from our Valrhona range.
Filled 3D Caraibe Egg
SignatureTempering Caraibe 66%, molding 2 half-eggs, welding with a heated blade. Fill with small Dulcey chocolates before closing for a surprise effect.
Bicolor 3D Egg
Gourmet variationIvory 35% white shell, marbled patterns with Raspberry Inspiration (pink) and Yuzu (yellow). Artistic effect for an exceptional Easter table.
Key ingredients for this recipe
Ivory 35% 250g
12.99 €
Raspberry Inspiration 250g
17.99 €
Yuzu Inspiration 250g
17.99 €
6Make your mold last 10 years
A Silikomart mold is a durable investment. Here’s how to preserve its qualities over the years.
Lukewarm water and mild hand soap. Gently dry with a soft cloth to avoid scratches on the transparent PET.
Store flat in its original packaging, away from direct light and heat. PET can deform above 60 °C.
Dishwasher, oven, freezing. Rigid PET does not withstand extreme thermal shocks.
5 to 10 years with occasional use, provided shocks that scratch the surface (loss of mirror shine) are avoided.
Complete technical sheet
| Brand | Silikomart (Italy) |
| Shape | 140mm Egg |
| Number of cavities | 2 |
| Capacity per cavity | 175 mL |
| Total capacity | 350 mL |
| Cavity dimensions | 14 cm × 9 cm |
| Material | Food-grade rigid PET |
| Thermal resistance | 0 °C to 60 °C |
| Compatible | Refrigerator, freezer |
| BPA-free | Yes |
Frequently asked questions
How many chocolates can I make at once?
This mold has 2 cavities of about 175 mL each. With one molding, you make 2 chocolates. For professional batch use, it is common to use 3-5 identical molds in parallel.
Why PET and not silicone?
Rigid PET is preferred for 3D Easter eggs: it offers exceptional mirror shine after unmolding and allows visual control of molding (transparency). Silicone, being more flexible, is better suited for individual pralines.
Why does my chocolate bloom after crystallization?
Blooming (efflorescence) indicates a failed temper: either the melting was too hot (>55 °C), or the cooling was insufficient. The taste is not affected, but the shine and snap are lost. Remelting and retempering corrects the defect.
Can I use Candy Melts or Deco Melts instead of chocolate?
Yes, absolutely. Candy Melts (Wilton, Fun Cakes, 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 to achieve a mirror finish on chocolates?
Three keys: (1) precise tempering at the temperatures in the table above, (2) perfectly clean and dry mold, (3) crystallization at stable room temperature (18-20 °C), not in the refrigerator (condensation causes spots).
Note: For a perfect unmolding on the first try, keep your mold flat at room temperature before use. A mold that is too cold (just out of a cool cupboard) creates a thermal shock with the tempered chocolate.
To go further
Complete your chocolate project with our Valrhona selection: Caraïbe 66% 250g, Dulcey 35% Blonde 250g, Ivoire 35% 250g, or browse the Valrhona chocolate collection at Patissland.
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.
