Silikomart - Chocolate Mold
Chocolate Mold - Fir Tree
Make 15 identical little fir-tree chocolates with this silicone mold by Silikomart.
This Silikomart chocolate mold is designed to make 15 chocolates shaped like fir trees, all the same size. The flexible food-grade silicone makes unmolding effortless, without risk of breakage.
Total capacity: 105 ml. Cavity dimensions: 2.8 cm x 2 cm x 1 cm. Oven-, refrigerator- and freezer-safe (temperature range: -60 °C to 230 °C).
Technical specifications
- Cavities
- 15
- 7 ml per cavity
- Total capacity
- 105 ml
- That is 136 g of chocolate
- Material
- Silicone
- Easy unmolding
Required skill level and preparation time
- Level
- Intermediate
- Controlled tempering recommended, careful unmolding
- Active time
- 35 min
- Tempering, molding, scraping
- Crystallization
- 2 h
- At room temperature, away from humidity
Amount of chocolate needed (full mold)
| Required volume | 105 ml |
|---|---|
| Quantity of melted chocolate | 138 g |
| Amount to purchase (15% tempering margin) | 150 g |
Tempering chocolate for this mold
Tempering crystallizes cocoa butter into a stable form. Without tempering, chocolate turns white, does not shine, and does not unmold properly.
| Dark 60-72% | Melt at 50-55 °C, cool to 28-29 °C, work at 31-32 °C |
|---|---|
| Milk 30-40% | Melt at 45-50 °C, cool to 27-28 °C, work at 29-30 °C |
| White / Inspiration | Melt at 40-45 °C, cool to 26-27 °C, work at 28-29 °C |
Delicious suggestions
Recommended chocolate for this mold: Caramelia 36% Caramel 250 g (Valrhona), for signature Christmas pralines, suitable for precision molding in small cavities.
- Caramelia Strawberry Trees: Caramelia 36% milk caramel shell, filled with Inspiration Strawberry, sized for this mold’s small cavities. The fruit’s natural pink color makes a matching batch of bites for the Christmas table. Ingredients: Caramelia 36% Caramel 250 g, Inspiration Strawberry 250 g.
- Ivory-Yuzu Snowflakes: 35% white Ivory tempering, with an Inspiration Yuzu filling. The winter citrus fruit yuzu gives white chocolate a fresh lift in these compact snowflake bites, perfectly sized for this mold. Ingredients: Ivory 35% White 250 g, Inspiration Yuzu 250 g.
Make your mold last ten years
A Silikomart mold is a long-lasting investment. Here’s how to preserve its qualities over the years.
- First use: wash with warm soapy water and dry. No need to grease it; Silikomart silicone is naturally nonstick.
- Routine washing: warm water and mild soap, or dishwasher (top rack). Avoid abrasive sponges, which weaken the silicone.
- Storage: store flat or rolled without tight creases, away from direct heat and dust, ideally in a closed box.
- Lifespan: ten years or more with proper care. Signs of wear: stubborn grease stains, loss of elasticity, permanent deformation.
Complete technical sheet
| Brand | Silikomart (Italy) |
|---|---|
| Shape | Fir tree |
| Number of cavities | 15 |
| Capacity per cavity | 7 ml |
| Total capacity | 105 ml |
| Cavity dimensions | 2.8 cm x 2 cm x 1 cm |
| Material | Food-grade silicone |
| Temperature resistance | -60 °C to 230 °C |
| Compatible | Oven, refrigerator, freezer, dishwasher |
| BPA-free | Yes |
Frequently asked questions
Your questions, our advice
How many chocolates can I make at once?
This mold has 15 cavities of about 7 ml each. So you can make 15 chocolates in a single batch. For professional batch use, 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 non-stick. Tempering your chocolate correctly is enough for perfect unmolding. Greasing would leave oily marks on the chocolate surface.
Why does my chocolate bloom after crystallization?
Blooming (fat or sugar bloom) indicates failed tempering: either the chocolate was overheated (above 55 °C) or cooling was insufficient. The taste is unaffected, but the shine and snap are lost. Remelting and retempering corrects the problem.
Can I use Candy Melts instead of chocolate?
Yes. 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 glossy than with tempered chocolate.
How do you achieve a mirror finish on chocolates?
Three keys: precise tempering at the temperatures in the table above, a perfectly clean and dry mold, and crystallization at a stable room temperature (18-20 °C), not in the refrigerator, where condensation causes spots.
Additional resources
Also discover Christmas Tree Chocolate Mold, with designs in various sizes, and Christmas Chocolate Mold among our Silikomart Christmas chocolate molds. Recommended couverture chocolates: Caramelia 36% Caramel 250 g, Inspiration Strawberry 250 g, Ivoire 35% White 250 g. Browse Chocolate Equipment & Molds, the Silikomart collection or our Christmas selection.
Explore further
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.
