Silikomart Chocolate Mold
Chocolate Mold - My Snack
Make 8 snack-sized chocolate bars with this Silikomart silicone mold.
This Silikomart chocolate mold is designed to make 8 snack-bar-shaped chocolates. The flexible food-grade silicone allows effortless unmolding without the risk of breakage.
Total capacity: 104 mL. Cavity dimensions: 8 cm × 2.5 cm × 1 cm. Suitable for the oven, refrigerator, and freezer (temperatures: -60 °C to 230 °C).
Technical specifications
8
Cavities
13 mL per cavity
104 mL
Total capacity
Equivalent to 135 g of chocolate
Silicone
Material
Easy unmolding
How much chocolate for a full mold?
8
Pieces made
1 full mold
104 mL
Required volume
Melted chocolate
150 g
Allow for
15% tempering allowance
For half a mold (4 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 material (residue in the bowl and on the spatula). Always allow a little more than the strictly calculated amount.
Required skill level and preparation time
Intermediate
Level
Tempering skills recommended; careful unmolding
35 min
Active time
Tempering, molding, scraping
3 h
Crystallization
At room temperature, away from humidity
Recommended chocolate for this mold
Our selection of Valrhona couverture chocolate for signature individual snack bars, perfectly suited to precision molding.
Recommended chocolate: Azelia 35% Hazelnut 250g (€13.99)
Quick 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. 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 at 40-45 °C, add 1% Mycryo at 34-35 °C, and mix. Quick tempering without a complex curve.
Signature recipes for this mold
Two creative Patissland ideas designed for this individual snack-bar mold, using ingredients selected from our Valrhona range.
Azelia Hazelnut Snack Bar Signature
Azelia 35% milk chocolate and hazelnut shell with a crunchy hazelnut praline filling. A premium homemade chocolate bar to enjoy between baking projects.
Key ingredients: Azelia 35% Hazelnut 250g (€13.99), 50% Crunchy Almond Hazelnut Praline (€15.99)
Pure Praline Caraïbe Bar Gourmet variation
Caraïbe 66% intense dark chocolate shell with a hazelnut spread filling. A simple, elegant bar for the minimalist pastry chef.
Key ingredients: Caraïbe 66% 250g (€12.99), Hazelnut Spread (€12.99)
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: Use warm water and mild soap, or the dishwasher (top rack). Avoid abrasive sponges, which can weaken the silicone.
- Storage: Store flat or rolled without tight folds, away from direct heat and dust. Ideally, keep it in a closed box.
- Lifespan: 10 years or more with proper care. Signs of wear: embedded greasy stains, loss of elasticity, and permanent deformation.
Complete technical information
| Brand | Silikomart (Italy) |
| Shape | Snack Bar |
| Number of cavities | 8 |
| Capacity per cavity | 13 mL |
| Total capacity | 104 mL |
| Cavity dimensions | 8 cm × 2.5 cm × 1 cm |
| Material | Food-grade silicone |
| Heat 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 8 cavities of approximately 13 mL each. With one molding session, you can therefore make 8 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 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 taste is not affected, but the shine and snap are lost. Remelting and tempering again 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 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 room-temperature crystallization (18-20 °C) rather than refrigeration, where 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 the 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 at Patissland. Also discover the other Silikomart chocolate molds in the range: Bar, Choco Spoon, Tartufino, 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.
