Silikomart Chocolate Mold
Chocolate Mold - Cubo
Make cube-shaped chocolates with this Silikomart silicone mold.
This Silikomart chocolate mold is designed to make 15 cube-shaped chocolates. The flexible food-grade silicone allows effortless unmolding without the risk of breakage.
Total capacity: 150 mL. Cavity dimensions: 2 cm × 2 cm × 2 cm. Suitable for ovens, refrigerators, and freezers (temperatures: -60 °C to 230 °C).
Technical specifications
15
Cavities
10 mL per cavity
150 mL
Total capacity
Equivalent to 195 g of chocolate
Silicone
Material
Easy unmolding
How much chocolate is needed for a full mold?
15
Pieces made
1 full mold
150 mL
Required volume
Melted chocolate
220 g
Amount to prepare
15% tempering margin
For half a mold (7 pieces): allow approximately half these quantities. For several molds, multiply these values by the number of molds used simultaneously.
Tip: tempering naturally wastes 10 to 15% of the ingredients (residue in the bowl and on the spatula). Always prepare a little more than the strictly calculated amount.
Required skill level and preparation time
Beginner
Skill level
Easy unmolding, no joining, ideal for a first attempt
30 min
Active time
Tempering, molding, scraping
2 h
Crystallization
At room temperature, away from humidity
Recommended chocolate for this mold
Our selection of Valrhona couverture chocolate for signature geometric pralines, perfectly suited to precision molding.
Recommended chocolate: Guanaja 70% 250g (€12.99)
Quick tempering: the 3 curves
Tempering crystallizes cocoa butter into a stable form. Without tempering, chocolate develops a white bloom, lacks shine, and does not unmold properly.
| Chocolate | 1. Melting 2. Cooling 3. Reheating (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, then mix. Quick tempering without a complex curve.
Signature recipes for this mold
Two creative Patissland ideas designed for this geometric praline mold, using ingredients selected from our Valrhona range.
Pure Guanaja 70% Cubes Signature
Tempered Guanaja, molded without filling. Pure 70% cocoa in a minimalist cube: an accompaniment for coffee or a refined dessert.
Key ingredients: Guanaja 70% 250g (€12.99)
Milk-Azelia Hazelnut Cubes Gourmet variation
Azelia 35% milk chocolate with hazelnut, filled with hazelnut almond praline. Triple hazelnut for hazelnut lovers.
Key ingredients: Azelia 35% Hazelnut 250g (€13.99), 50% Almond Hazelnut Praline (€15.99)
Make your mold last ten years
A Silikomart mold is a long-lasting investment. Here is how to preserve its qualities over the years.
- First use: Wash with warm soapy water and dry. No need to grease: Silikomart silicone is naturally nonstick.
- Regular cleaning: Warm water and mild soap, or 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.
- Lifespan: 10 years or more with proper care. Signs of wear: ingrained greasy stains, loss of elasticity, and permanent deformation.
Complete technical information
| Brand | Silikomart (Italy) |
| Shape | Cube |
| Number of cavities | 15 |
| Capacity per cavity | 10 mL |
| Total capacity | 150 mL |
| Cavity dimensions | 2 cm × 2 cm × 2 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 10 mL each. With one molding session, you can therefore make 15 chocolates. For professional batch production, it is common to use 3 to 5 identical molds simultaneously.
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 develop a white bloom after crystallization?
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. Remelting and retempering corrects the problem.
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 in the table above, a perfectly clean and dry mold, and stable crystallization at room temperature (18-20 °C) rather than in the refrigerator, where 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 the tempered chocolate.
Take it further
Complete your chocolate project with our Valrhona selection: Guanaja 70% 250g, Azelia 35% Hazelnut 250g, 50% Almond Hazelnut Praline, or browse the Patissland Valrhona chocolate collection. Also discover the other Silikomart chocolate molds in the range: Choco Drop, Fantaisie, PRALINE, or the entire Chocolate Equipment & Molds section and the Silikomart collection.
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.
