Chocolate Mold SCG068 Choco Bear

The Silikomart Choco Bear mold allows you to make two thin chocolate bars shaped like smiling bears. Made of food-grade silicone, it is designed for chocolatiers and pastry chefs for gift bars, shop pieces, or family workshops.

Each cavity measures 67 x 90 mm with a height of 2 mm, or 10 ml per bar. The detailed bear relief stands out clearly when unmolded, and the silicone’s flexibility preserves the edges.

Technical features

• •2 bear-shaped cavities
• •Cavity dimensions: 67 x 90 mm
• •Height: 2 mm, thin bar
• •Volume: 10 ml per cavity
• •Material: food-grade, non-stick silicone
• •Clean unmolding of the bear’s relief

Applications and contexts

• •Chocolate bars to gift
• •Shop pieces and chocolatier displays
• •Chocolate workshops for families and children’s parties
• •Gourmet gifts for Christmas, Easter, Valentine’s Day
• •Baby showers and birthday tables

Recipe: milk chocolate and hazelnut bear bar

For the 2 bear-shaped cavities.

Ingredients

• •Valrhona Jivara milk couverture: 60 g
• •Valrhona hazelnut praline: 15 g
• •Roasted hazelnut pieces: 10 g

Steps

• 1.Temper the Jivara couverture: melt at 45 degrees, cool down to 27 degrees, then raise to 29 degrees.
• 2.Pour a thin layer of chocolate into each cavity, tap the mold to remove bubbles.
• 3.Place a line of hazelnut praline in the center, without touching the edges.
• 4.Cover with the remaining tempered chocolate, sprinkle with hazelnut pieces.
• 5.Smooth with a spatula, let crystallize in the fridge.
• 6.Unmold gently once the chocolate is fully set.

Care instructions

• •Clean with warm water and mild liquid soap
• •Dry carefully before storing
• •No greasing needed thanks to the non-stick surface

Note

Properly tempered chocolate guarantees a shiny bar and a clean unmolding of the bear's relief. For precise edges, let crystallize in the fridge before unmolding.

Frequently asked questions

How many bars do you get?
The mold has 2 bear-shaped cavities, so 2 thin bars of 10 ml each per pour.

Should the chocolate be tempered?
Yes. Tempered chocolate ensures a shiny, crisp bar and a clean unmolding of the relief.

Can the bars be filled?
Yes. With a height of 2 mm, plan for a very thin filling, like a line of praline in the center, without touching the edges.

Should the mold be greased?
No. The non-stick silicone allows direct unmolding without grease.