Silikomart Chocolate Mold
Chocolate Mold - CHOCO EGG
Make mini egg-shaped chocolates with this Silikomart silicone mold.
This Silikomart chocolate mold is designed to make 15 mini egg-shaped chocolates. The flexible food-grade silicone allows effortless unmolding without risk of breakage.
Total capacity: 120 mL. Cavity dimensions: 3 cm × 2 cm × 1.5 cm. Oven-, refrigerator-, and freezer-safe (temperatures: -60 °C to 230 °C).
Technical specifications
15
Cavities
8 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
Quantity of melted chocolate158 g
Amount to buy (15% tempering allowance)180 g
Tip: Tempering naturally wastes 10–15% of the chocolate (residue in the bowl and on the spatula). Always plan for a little more than the exact amount.
2Required skill level and preparation time
3Recommended chocolate for this mold
Our selection of couverture chocolate for signature Easter mini eggs, perfectly suited to precision molding.
4Express tempering - the 3 curves
Tempering crystallizes the cocoa butter into a stable form. Without tempering, chocolate turns white, loses its shine, and does not unmold properly.
| Chocolate | 1. Melt | 2. Cool | 3. Reheat (working temperature) |
|---|---|---|---|
| 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. Express tempering without a complex curve.
5Signature recipes for this mold
Two creative ideas by Patissland, designed for this mini Easter egg mold. Ingredients selected from our Valrhona range.
Caraïbe-Praliné Eggs
SignatureMolded with dark Caraïbe 66% chocolate and filled with almond-hazelnut praline. A classic chocolatier recipe for filled Easter eggs.
Pastel Inspiration Eggs
Gourmet variationCreate pink (Raspberry), orange (Passion Fruit), and yellow (Yuzu) eggs with flavored white chocolates. A natural pastel palette without food coloring.
Key ingredients for this recipe
Inspiration Raspberry 250g
17.99 €
Inspiration Passion Fruit 250g
17.99 €
Inspiration Yuzu 250g
17.99 €
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 folds, 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, or permanent deformation.
Complete technical data sheet
| Brand | Silikomart (Italy) |
| Shape | Mini Egg |
| Number of cavities | 15 |
| Capacity per cavity | 8 mL |
| Total capacity | 120 mL |
| Cavity dimensions | 3 cm × 2 cm × 1.5 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 15 cavities of approximately 8 mL each. With one molding session, you can therefore make 15 chocolates. For professional batch production, it is common to use 3–5 identical molds in parallel.
Do I need to grease the silicone mold before use?
No. Silikomart silicone is naturally nonstick. Properly tempered chocolate is all you need 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 (>55 °C), or cooling was insufficient. The flavor is not affected, but the shine and snap are lost. Re-melting and retempering corrects the issue.
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: (1) precise tempering at the temperatures shown in the table above, (2) a perfectly clean and dry mold, and (3) crystallization at a stable room temperature (18–20 °C), not in the refrigerator (condensation creates spots).
Note: For perfect unmolding the first time, keep your mold flat at room temperature before use. A mold that is too cold (coming from a cool cupboard) creates thermal shock when it comes into contact with tempered chocolate.
Choose the right Easter egg mold
Choco Egg creates 15 individual mini eggs per molding session, designed for individual sales, assorted gift boxes, or batches of filled eggs. For a single large Easter egg, see the Choco Uovo mold (silicone, 2 large 3D eggs) or the Egg mold (rigid PET shell, mirror shine). To decorate the surface of an already molded mini egg, see the Choco Stamp E stamps or the complete Uovo 01 & Choco Stamp E kit.
To go further
Complete your chocolate project with our Valrhona selection: Caraïbe 66% 250g, Almond Hazelnut Praline 50%, Inspiration Raspberry 250g, or browse the Valrhona chocolate collection at Patissland. Also see the Easter collection, the Chocolate Equipment & Molds selection, 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.
