Silikomart Chocolate Mold
Chocolate mold - PRALINE
Make your classic praline chocolates with this Silikomart silicone mold.
This Silikomart chocolate mold is designed to make 15 chocolates in classic praline shape. Flexible food-grade silicone allows effortless unmolding without risk of breakage.
Total capacity: 90 mL. Cavity dimensions: 2.5 cm × 2 cm × 1.2 cm. Compatible with oven, refrigerator, freezer (temperatures: -60 °C to 230 °C).
Technical specifications
15
Cavities
6 mL per cavity
90 mL
Total capacity
Equivalent to 117 g of chocolate
Silicone
Material
Easy unmolding
1"How much chocolate?" calculator
Required volume90 mL
Melted chocolate quantity118 g
To buy (15% tempering margin)130 g
Advice: Tempering naturally wastes 10-15% of material (residues in mixing bowl + spatula). Always prepare a little more than the exact amount.
2Required level and completion time
3Recommended chocolate for this mold
Our selection of couverture chocolate for classic signature pralines, 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. Reheat (work) |
|---|---|---|---|
| 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 classic praline mold. Ingredients selected from our Valrhona range.
Caraïbe-Praline Crunchy Pralines
SignatureTempering Caraïbe 66%, crunchy almond hazelnut praline filling. The absolute classic of chocolatiers, balancing bitterness + crunch.
Key ingredients for this recipe
Caraïbe 66% 250g
12.99 €
50% Crunchy Almond Hazelnut Praline
15.99 €
Caramelia Praline Spread
Gourmet variationCaramelia 36% caramel shell, hazelnut spread center. Comforting like a premium childhood snack.
6Make your mold last 10 years
A Silikomart mold is a durable investment. Here’s how to preserve its qualities over the years.
Wash with warm soapy water, dry. No need to grease: Silikomart silicone is naturally non-stick.
Warm water and mild soap, or dishwasher (top rack). Avoid abrasive sponges that weaken the silicone.
Flat or rolled without tight folds, protected from direct heat and dust. Ideally in a closed box.
10 years and more if well maintained. Signs of wear: ingrained greasy stains, loss of elasticity, permanent deformations.
Complete technical sheet
| Brand | Silikomart (Italy) |
| Shape | Classic Praline |
| Number of cavities | 15 |
| Capacity per cavity | 6 mL |
| Total capacity | 90 mL |
| Cavity dimensions | 2.5 cm × 2 cm × 1.2 cm |
| Material | Food-grade silicone |
| Thermal 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 15 cavities of about 6 mL each. With one molding, you make 15 chocolates. For professional batch use, it is common to use 3-5 identical molds in parallel.
Should I grease the silicone mold before use?
No. Silikomart silicone is naturally non-stick. Properly tempering your chocolate is enough for perfect unmolding. Greasing would create greasy marks on the chocolate surface.
My chocolate blooms after crystallization, why?
Blooming (efflorescence) indicates a failed tempering: 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 re-tempering corrects the defect.
Can I use Candy Melts or Deco Melts instead of chocolate?
Yes, perfectly. 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 taken from 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, Almond Hazelnut Praline 50% Crunchy, Caramelia 36% Caramel 250g, or browse the Valrhona chocolate collection 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.
