Silikomart Chocolate Mold
Chocolate Mold - Classic Choco Bar
The elongated snack bar format, designed for filled chocolate bars inspired by classic candy bars.
This Silikomart chocolate mold is designed to make 4 elongated snack-size chocolate bars. The flexible food-grade silicone allows effortless unmolding without the risk of breakage.
Total capacity: 120 mL. Cavity dimensions: 10 cm × 3 cm × 1 cm. Oven, refrigerator, and freezer safe (temperatures: -60 °C to 230 °C).
Technical specifications
4
Cavities
30 mL per cavity
120 mL
Total capacity
Equivalent to 156 g of chocolate
Silicone
Material
Easy unmolding
1"How much chocolate?" calculator
Required volume120 mL
Amount of melted chocolate158 g
Amount to buy (15% tempering allowance)180 g
Tip: Tempering naturally wastes 10 to 15% of the ingredients (residue in the bowl and on the spatula). Always plan for slightly more than the exact amount.
2Required skill level and preparation time
3Recommended chocolate for this mold
Our selection of couverture chocolate for signature snack bars, perfectly suited to precision molding.
4Quick tempering: the 3 curves
Tempering crystallizes the cocoa butter into a stable form. Without tempering, the chocolate turns white, loses its shine, and does not unmold 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 the process, use the Mycryo method (Valrhona powdered cocoa butter): melt to 40-45 °C, add 1% Mycryo at 34-35 °C, and mix. Quick tempering without a complex curve.
5Signature recipes for this mold
Two creative Patissland ideas designed for this classic bar mold. Ingredients selected from our Valrhona range.
Azelia Hazelnut Snack Bar
SignatureAzelia 35% milk chocolate and hazelnut shell with a crunchy hazelnut praline filling. A premium homemade candy bar.
Key ingredients for this recipe
Azelia 35% Hazelnut 250g
13.99 €
50% Crunchy Almond Hazelnut Praline
15.99 €
Pure Praline Caraïbe Bar
Gourmet variationMolded with intense Caraïbe 66% dark chocolate and filled with hazelnut spread. A simple, elegant bar for the minimalist pastry chef.
6Make your mold last 10 years
A Silikomart mold is a durable investment. Here is how to preserve its qualities over the years.
Wash with warm soapy water and dry. No need to grease: Silikomart silicone is naturally nonstick.
Use warm water and mild soap, or the dishwasher (top rack). Avoid abrasive sponges, which can weaken the silicone.
Store flat or rolled without tight creases, away from direct heat and dust. Ideally, keep it in a closed box.
10 years or more with proper care. Signs of wear: embedded greasy stains, loss of elasticity, and permanent deformation.
Complete technical data sheet
| Brand | Silikomart (Italy) |
| Shape | Classic Bar |
| Number of cavities | 4 |
| Capacity per cavity | 30 mL |
| Total capacity | 120 mL |
| Cavity dimensions | 10 cm × 3 cm × 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 4 cavities of approximately 30 mL each. With a single molding session, you can therefore make 4 chocolates. 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 tempered chocolate is enough for perfect unmolding. Greasing would create 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 the cooling was insufficient. The flavor is not affected, but the shine and snap are lost. Re-melting and re-tempering corrects the defect.
Can I use Candy Melts or Deco Melts instead of chocolate?
Yes, absolutely. 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 the 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 (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 (taken from a cool cupboard) creates thermal shock when it comes into contact with tempered chocolate.
Take it further
Complete your chocolate project with our Valrhona selection: Azelia 35% Hazelnut 250g, 50% Crunchy Almond Hazelnut Praline, Caraïbe 66% 250g, or browse the Valrhona chocolate collection and the Equipment & Chocolate Molds collection, or the full Silikomart range.
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.
